My attempt to replicate the gyros (pron: yee'-ros) I've had in Monastiraki in Athens and the islands.
This isn't like the minced meat (usually lamb) kebab that we would here in the UK call a doner kebab and often eat on the way home from a night in the pub.
This is what you could be served if you were eating in . . . . the alternative is to have the meat, onion and tsatziki wrapped in the bread and in a twist of greaseproof paper taken to go.
This was my first attempt - and I was delighted, the belly pork has just the right amount of fat after quite a long cook on the grilling machine.
I didn't have tomatoes tonight - a few slices would have increased the authenticity, but the "patatas tiganites" (chips/fries) on the side, and the mustard mayo (american-style hot dog mustard would have been good, too) were just the job.