does anyone know what the carb cont of gyros meat is? I can't sem to find it in the carb count places......there's the lamb version and the chicken version.....

Baring a striking resemblance to an elephant's leg on a skewer, the gyro or donner kebab as we in Britain call them is the drunkard's favourite alternative to a stomach pump. They round off a night on the razz with style, usually resulting in you adding your own "chutney bits" to this proceedings. Not only is it made from badger, but it is also a combination of barbecued seasoned mince, lamb, chicken or vegetables. Honest.

The word "donner" in fact means twirling or turning in Turkish. Meat is layered and stacked to make a giant roast that turns on a vertical spit in an upright rotisserie. Lumps are carved from the roast by a power-knife wielding Gringo, then rolled in a piece of pita or naan bread with a salad of sliced lettuce, onions, tomatoes and chilli / yoghurt / ketchup / mint sauce. Then it gets dropped on the floor - but you it eat anyway. I mean, you have paid for it.

Just don't eat the pita bread and it should be fairly low carb. The ten cans of bud may be a problem though.

Gyro meat in the U.S. is 80% beef and 20% lamb with spices. I do not think there are any fillers. I eat a Gyro salad twice a month with extra Feta and no Pita and have not gone out of ketosis.

Thanks Guys.....adding something to my menu makes me really happy! We go by the 5 second rule...if it's on the floor for less than 5 seconds then go ahead and eat it!!!!! And there's lots of little greek fast food places around the office so that'll make going out to lunch that much easier.