The meat typically found in the Doner Kebap sandwiches served in Europe, particularly Germany. Made by taking undistinguishable bits of meat from various animals and twisting it up in a sheet, then banging it on the ground until it is of uniform consistency. The meat is then impaled on a spinning spike near a heat lamp and the sheet peeled off. Finally the grundle is ready to be served by shaving off chunks of animal matter and cramming into a pita shell. Yum, Yum!!!
"Gimme some of that good, greasy, gelatinous grundle goodness!"