Kevin-style "gyros"

I've been hankering for gyros, or something like, ever since getting back from my walk. It didn't help that, upon my return, I watched an Adam Witt cooking video that finally demystified how one makes legitimate, restaurant-style Greek-American gyro meat, which is not what they use in Greece at all (Greeks are more likely to use pork, which makes sense given the porkiness of al pastor), but which is popular in the States.

Since I still had (and have) a ton of thin-sliced, shabu-style beef and lamb in my fridge, I grabbed some and spent most of today prepping my faux gyros while I waited for my garlic-butter naan to arrive. Lots of chopping and dicing and mincing. And I move slowly, so this took a while. 

top to bottom (and L to R): my awesome tzatziki, crumbled feta, maters, olives, minced pickles

thin-sliced beef and lamb mixed with my quasi-Middle Eastern spice-seasoning combination

garlic-butter naan, ordered through Coupang

The naan, which I almost always use instead of pita when I make gyros/döner/shawarma, tasted great but was very rubbery in texture. I've never had restaurant naan like that, and Charles's flatbread recipe never results in that texture, either. I suspect the naan gets that way from the freezing-thawing-freezing process that comes from manufacturing and shipping. It probably didn't help that I microwaved the naan before using it for dinner, but before you get all judgy, know that the package of seven flatbreads came with an eighth mini-flatbread that I ate straight, no 'waving... and it, too, was rubbery. That said, if I ever do order naan again, I'll heat it up in a skillet, and maybe that will improve the texture.

My spin on "gyros": adding homemade oi-muchim.

I'd cut the maters too big. I should've done eighths, not fourths.

food-porn angle

after dinner: no bread this time—just meat, tzatziki, feta, olives, maters, and pickles

My blood sugar will be through the damn roof tomorrow.

By the way, with the naan being so huge, I ended up having to cut the flatbreads in half to be able to eat manageable-sized wraps.

Twas a great meal. Tomorrow, I'll be baking two Bundt cakes—my family's rum cake and a quadruple-chocolate Bundt cake. More on all of that tomorrow.