The Best Gyro I’ve have ever eaten is one of our hometowns favorites The Athens Greek Restaurant in Mansfield, Ohio. The meat and fixings make this sandwich a mouth-watering explosion. The Lamb and Beef meat is cut from the spit. It makes your mouth water with anticipation of what is about to happen.

My top five are:

Greek Food Mansfield, OH – Athens Greek Restaurant

Home | King Gyros Greek Restaurant – Whitehall, Ohio

Nick The Greek – Greek Mediterranean Cuisine

Home – Never On Sunday Greek Restaurant

Holy Land – Lenexa, KS 66215 (Menu & Order Online)

The Gyro has a fascinating history. It blends Greek, Turkish, and Middle Eastern culinary traditions. It is pronounced “YEE-ro” in Greek or often “JY-ro” in American English.

The modern gyro is descended from the Turkish Döner Kebab. It was invented in the Ottoman Empire, likely in the 19th century. The word “gyro” comes from the Greek word “γύρος.” It means “turn” or “revolution.” This refers to how the meat rotates while cooking on a vertical spit.

The vertical rotisserie method of cooking meat has ancient roots, with similar dishes appearing across the Mediterranean and Middle East. The Shawarma of the Levant and Döner Kebab of Turkey are close relatives of the gyro. They all feature seasoned meat stacked on a vertical spit. The meat is slowly roasted while turning.

The gyro gained popularity in Greece in the 1920s. This occurred particularly after the population exchange between Greece and Turkey. It brought many Greek refugees from Asia Minor to mainland Greece. These immigrants brought with them their culinary traditions, including various forms of vertically-roasted meats.

The dish arrived in the United States in the 1960s and 1970s. Greek immigrants popularized it. Chicago played a particularly important role. The Kronos Foods Corporation became one of the first major manufacturers of pre-made gyro meat in 1975. This industrialization helped standardize the American gyro and made it easier for restaurants to serve.

The traditional Greek gyro typically includes pork or chicken, while American versions often use a combination of lamb and beef. The meat is typically served in a pita bread with tomatoes, onions, and tzatziki sauce (a yogurt-based cucumber sauce). This combination has become a popular street food and fast-casual restaurant item across the world.

Today, while the basic concept remains the same, you can find many regional variations of the gyro. These variations reflect local tastes and dietary preferences. There are even vegetarian versions made with Falafel or grilled vegetables.

Regional Variations:

Greece:

• Traditional Greek gyros primarily use pork or chicken
• Often served with french fries inside the pita
• Uses tzatziki made with strained yogurt, cucumber, garlic, and dill
• Common additions include tomatoes, onions, and sometimes lettuce
• The pita bread is typically thicker and chewier than other regions

United States:

• Typically made with a lamb-beef combination
• Often includes lettuce and tomatoes
• American-style tzatziki tends to be thinner and more garlicky
• Sometimes includes feta cheese, which isn’t traditional in Greece
• Pita bread tends to be thinner and more pocket-like

Cyprus:

• Known as “gyros pitta”
• Often includes pickled vegetables
• Commonly adds cabbage to the traditional ingredients
• Local variation of tzatziki called “talarturi”

Canada:

• Often includes unique additions like sweet pickle turnips
• Montreal-style gyros frequently include maple-glazed meat
• Some regions serve it with garlic sauce instead of tzatziki

Australia:

• Known as “yiros” in some areas, particularly Adelaide
• Often includes hot chips (fries) inside
• Frequently uses lamb as the primary meat
• Popular addition of barbecue or sweet chili sauce

Northern Europe:

• German döner-style gyros often include cabbage and different sauces
• Scandinavian versions might include curry sauce or remoulade
• UK versions often feature chili sauce and garlic mayo options

Homemade Gyro

Here is a recipe for making homemade gyro meat and assembling the sandwiches. While it won’t be exactly like the traditional vertical rotisserie method, this version creates a delicious approximation at home.

For the Gyro Meat:

1. In a food processor, blend until paste-like:
   • 1 pound ground lamb
   • 1 pound ground beef (80/20)
   • 1 large onion, finely minced and drained of excess moisture
   • 6 garlic cloves, minced
   • 2 teaspoons dried oregano
   • 2 teaspoons ground cumin
   • 2 teaspoons dried marjoram
   • 2 teaspoons dried rosemary
   • 2 teaspoons dried thyme
   • 2 teaspoons kosher salt
   • 1 teaspoon black pepper

Cooking Instructions:

1. Pack the meat mixture firmly into a loaf pan
2. Bake at 350°F (175°C) for about 45-60 minutes until internal temperature reaches 165°F
3. Let rest for 15 minutes, then slice thinly

For the Tzatziki Sauce:

• 2 cups Greek yogurt
• 1 cucumber, seeded and finely diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Assembly:

1. Warm pita bread
2. Layer with:
   • Sliced gyro meat
   • Tzatziki sauce
   • Diced tomatoes
   • Thinly sliced red onion
   • Shredded lettuce (optional)
   • Crumbled feta (optional)

Pro Tips:

• After slicing the meat, you can crisp it up in a hot skillet for extra texture
• Drain the cucumber for the tzatziki through cheesecloth to prevent watery sauce
• Make the tzatziki at least a few hours ahead for better flavor
• If you can’t find lamb, you can use all beef, though the flavor will be different
• Letting the meat mixture sit overnight in the fridge before cooking allows the flavors to develop better