When I worked in a diner during my teenage years, I used to eat the gyros meat almost daily. I would eat it burger-style with all the fixings. I would use it in grilled cheddar cheese sandwiches. I would top a huge salad off with a pile of it. And sometimes I'd even eat it as it was intended to be eaten, in a wrap with a yummy cucumber sauce.
Then I moved to Belgium and I tasted real gyros. This authentic meat had a texture and a taste that couldn't be matched! I found it hard to believe I'd ever liked the nasty imitation meat back home.
I ate my fair share of gyros and pitas and durums during the next few years. They were delicious and filling - and making my sick!
When I figured out that my body was waging war against gluten, I thought I was condemned to never eating gyros again! While meat is far from being off-limits, I could never be sure of the spices used in the little snack shops around here...
(I'm still determined to recreate the traditional Lebanese pita wrap I love so much - in a gluten-free version, of course. But, for now, I will stick to the plate version of this meal.)
One day though, I decided to give it a go. I decided to start simple, selecting just a couple spices, and to work my way up from there. Funny thing is though, I didn't need to change a thing.