You may not accept that you can lose weight while on a eating plan which includes make your own gyro meat but it is achievable. The key is to not eat make your own gyro meat or other high calorie beef/pork/lamb/veal every day but in moderation.

This is what I do, I allow myself high calorie food one meal per week. I eat a reduced calorie diet for 6 days of the week, say 1500 to 2000 calories per day, and then on the last day, I eat whatever I like – within reason of course.

I have been eating like this for the last month and it has enabled me to lose 5 kilos. I have not changed my exercise routine or taken any supplements or diet drinks. I have just been aware of what I eat most days of the week and then eat whatever I like one day per week.

I also think it helps to have professional support when on a weight loss program and for that I signed up with the Biggest Loser club. They have many tools to show you how to monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat greek food. I never imagined|thought|believed I could lose 5 kilos while eating greek meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some greek food, I suggest|advise|propose you make make your own gyro meat which is one of my favourite|most admired|most adored|best loved greek recipes.

Make Your Own Gyro Meat

Posted by WingsFan91 at recipegoldmine.com 6/5/01 12:38:45 pm

I found the following on that "other" site…. Thought somebody here might want it!

Hi there! I have lived and worked in Greece for a few years, and worked as a butcher in the U.S. for quite some time, so let me shed a bit of light:

Donair (doner or Donar), Gyros, and Schwarma are all pretty much the same thing. The Doner Kebab (probably the closest original ethnic food to the American invention, the Gyro) is originally from Turkey. The gyro is an American invention which is basically a cheap version of a traditional Greek Kebab (the main difference is that the Greek one would use large pieces of boned lamb, pressed together using its own fat as a binder, and marinated, whereas Gyro uses ground meat.) The Schwarma is a version from the Middle East that is much larger, uses a similar meat to the Greek kebab, but less meat and more vegetables in the kebab itself.

A traditional gyro should be made with at least 50 ground lamb, and the rest beef. The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!). The main flavouring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and Rosemary are similar to oregano and thyme in flavour (respectively), and are common ingredients in Greek cooking. True Greek food rarely uses oregano. The mass-produced Gyros use oregano, not to mention garlic and onion powder, but we used fresh minced garlic and onions. Here is the recipe we used where I used to work (compliments of Feller’s Meat in Clearfield, Utah!)

1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper

Mix everything together and let sit in the fridge for 1-2 hours.

Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)

Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.

I hope that helps! ~ Wayne

P.S. Tzatziki is made with 500 ml. plain natural or Greek yogurt, 1 cucumber which has been peeled and descended and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic. Mix together, and let sit in fridge until ready to use. This is an extremely traditional recipe, and might be a bit sharp for the average American palate, so you might want to halve the garlic amount.

You can adjust the recipe to make it a little bit healthier or with fewer calories as this can assist you to lose 5 kilos quickly. It worked for me and could help you to lose weight as well.