Having grown up in chicago, I have a good understanding of what Gyros meat tastes like. It is a very popular fast food there. I also have a very good recipe for gyros meat consisting of 50% beef and 50% Lamb.

I'd like to know if there is any difference between the gyros meat in the USA and the Donner Kebab meat used in the UK. I know they each have different toppings etc and I know a UK donner kebab might not be authentic same as a USA gyros meat.

Basically, if theres different spices, ratio of meat etc. Never been to the UK is why I ask and I plan to offer kebabs/gyros at my restaurant.

Genuine Donners come from Turkey not the UK, to quote Gordon Ramsay a Donner in the UK is a piece of Shit on a stick that is taken of the burner at night frozen and then reheated the next day.

you should re-read my post, I clearly said i was aware of that.

Greek Gyros are made of Pork.

Uk doner kebabs are 50%beef and 50%Lamb.

in the USA, gyros are made from lamb or a combination of beef and lamb. Im not interested in a history lesson, only the difference in taste from a gyros sandwich from the USA and a Donner Kebab in the UK.

Edited September 16, 201015 yr by BillR

And Thai Doner/Kebab are from Chicken!!!

well...in the Middle East you got shwarma, usually either mutton or chicken and it's usually up to the individual shwarma chef to compile the skewer...

shwarma chefs are in great demand there if you look at the jobs section of the classifieds in any place in the Gulf...there are a million shwarma street places all with south asian chefs and they all got their own way of preparing the meat....when you find one that's exceptional you always return...

As Noam Chomsky would say

"It's all about Linguistics"

For arguments sakes, lets call a gyro/donner/shwarma a KEBAB.

It depends on where its from.

Hands up though, most of what is served up as a donner in london is a pretty discusting piece of (meat) thats only edible post 6-12 pints.

I agree about the muck in the kebabs back home, taste good though!!!

Very good kebabs to be found in Silom soi 4 by the way.

Love Gyros. Haven't found any Kebabs, Shwarma, etc. in Thailand that taste like the Gyros I have enjoyed in the past, though (haven't seen much lamb being served here). So, we make our own (really quick & easy, too!):

GYROS

• 1/2 lb Ground lamb
• 1/2 lb Ground beef
• 2 slices of wheat Bread
• 3 tb Fresh parsley; chopped
• 5 Garlic cloves; minced
• 1/2 tbs Salt
• 1/3 tbs Ground Pepper
• 1/2 tbs Ground Oregano
• 3/4 tbs Ground Cumin
• 3/4 tbs Ground Rosemary
• 1 Egg; beaten
  

After mixing all in the blender, broil topedo shaped pieces in the oven, and then eat with fresh Pita bread, Tzatziki sauce, onions, tomatoes& feta. Yassou... dee-licious! Please post your recipe, too. Thanks & good luck!!

Doner

http://en.wikipedia.org/wiki/Doner_kebab

Gyros

http://en.wikipedia.org/wiki/Gyros

Lot of info in both entries. Basicallhy every country does it their own way, so there is not single definition of either (except, of course, in their respective countries of origin, Turkey and Greece).

That looks good. I have never had a real gyros (aka. donner kebab) in Asia. The taste and texture are always wrong over here.

Love Gyros. Haven't found any Kebabs, Shwarma, etc. in Thailand that taste like the Gyros I have enjoyed in the past, though (haven't seen much lamb being served here). So, we make our own (really quick & easy, too!):

GYROS

• 1/2 lb Ground lamb
• 1/2 lb Ground beef
• 2 slices of wheat Bread
• 3 tb Fresh parsley; chopped
• 5 Garlic cloves; minced
• 1/2 tbs Salt
• 1/3 tbs Ground Pepper
• 1/2 tbs Ground Oregano
• 3/4 tbs Ground Cumin
• 3/4 tbs Ground Rosemary
• 1 Egg; beaten
  

After mixing all in the blender, broil topedo shaped pieces in the oven, and then eat with fresh Pita bread, Tzatziki sauce, onions, tomatoes& feta. Yassou... dee-licious! Please post your recipe, too. Thanks & good luck!!