As you can see, I went the Grecian route by making my gyros out of chicken. That's where the authenticity ends, though, since I used ground chicken, baked mine in the oven, and used oats and egg to kind of bind the mead together. It was a delicious twist off a worldwide favorite.
Oh, and just as a side note, tonight's recipe is not part of my Meals Around the World project. I just wanted to experiment with this recipe that I found for ground turkey gyro meat. Stay tuned for when I actually cook Greece. It is sure to be good and hopefully more authentic.