Love a good gyro and it's not really that hard to make - I've used
Alton Brown's Gyro recipe and it's turned out really well using the Weber gas grill with a rotisserie. Maybe not Greek Restaurant good but good enough.
Since it's such a paste when you form the mass we call it "Lamb spam" and it really helps to make the meat mixture the night before to get it compacted. The rotisserie I have is one of those with little clamps so it doesn't go through the meat and his cooking times are a little short because you don't get the heat transfer through the central skewer.
