A new production technology of a product with similar characteristics to traditional gyros is presented. The effect of concentration and quantity of brine, phosphate and oil addition, combined with various seasonings, on the processing yield, chemical composition, pH, shear-force values and sensory attributes of the new product was evaluated. Increasing the salt level from 1.0% to 2.0%, the processing yield was increased from 68.5% to 71.1%. The addition of 150 ml water/kg meat increased yield by 71.4%. Phosphates, used in a proportion of 0.2%, increased the yield about 3% in comparison to the products without phosphates. 0.2% phosphate combined with oil addition in proportion of 5.0% and 7.5% respectively, significantly increased yield from 72.3% to 78.2% and 79.2%. The final product had high overall acceptance score, 60.9% reduced fat content and a twofold mono-unsaturated/saturated fatty acid ratio (M/S) in comparison with traditional gyros. (c) 2005 Elsevier Ltd. All rights reserved.