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In Greek, the word "gyro" (γύρο, say: YEE-roh) means "turn" or "revolution," and that's just what this fabulous cone of pork does on an upright rotisserie grill. While other versions of gyro are similar to the Turkish döner kebap or the Middle Eastern shawarma which are made with lamb and/or beef (sometimes ground), goat, or, chicken, this version is made with thin slices of pork stacked in a gyro cone.

Gyro sandwiches (shortened to just "gyro") are made to order. "The works" include tzatziki or plain thick yogurt, tomatoes, onions, a healthy helping of gyro meat, and french fries, wrapped in pita bread. The result is often a sandwich so big that it requires a plan of attack!

Gyro is a favorite street food, grabbed on the run, and many streetside gyro shops have tiny tables set out on the sidewalk for those who have a moment to sit.

To get the inside story on exactly how these versions of Greek gyro and gyro sandwiches are made, step by step, I visited a local expert. My little village is too small to have a place that specializes in gyro, but the next village up the mountain is home to Bobby Bounakis... a real pro. Bobby not only knows the secrets, but he is also a firm believer in keeping things simple - using the best ingredients, and doing just enough to them to enhance the flavor, not hide it. Bobby was kind enough to let us follow him around as we took photos of the full process, from making the huge cone of gyro meat to creating his delicious gyro sandwich.

If you just can't live without gyro cooked on a vertical rotisserie grill, keep in mind that the grill can be pretty pricey; however, Cruftbox says you can make your own. It appears to work...

Learn how the pros make Greek gyro with these step-by-step photos.

Photos © Jim Stanfield

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Comments

May 7, 2008 at 10:54 am
(1) Donna says:

Nancy,

Do you know if you can use a horizontal rotisserie to make gyro?

Donna

May 7, 2008 at 1:28 pm
(2) greekfood says:

Hi Donna – on a horizontal rotisserie, I would think the meat would slide off. I’ve never seen it attempted.

May 8, 2008 at 10:31 am
(3) Donna says:

Nancy,

Let me fiddle with this and see what I can come up with. I’ve got a horizontal rotisserie here and that would be easy to use…if it will work.

It may be a couple of months before I can try it, so I’ll email you and let you know how it works.

Donna

May 9, 2008 at 1:37 pm
(4) greekfood says:

Great! I’m looking forward to it.

January 31, 2009 at 9:23 pm
(5) Tracie says:

This were delicious. I made them with chickend (rotiserrie chickcen) and they were very good. We loved them. Relatively quick and very nutrious!

February 27, 2009 at 10:54 am
(6) Mercedes says:

In México the Gyro usually is name “Tacos al Pastor” but the difference is that you usually insert with the meat slices of pineaple and the porc is condimented with dry chili: guajillo and pasilla, vinegar , cumin, garlic, salt and peper you let the meat in that sauce and then you insert it in the “trompo” and very slowly the “trompo” is turning where is the flamme.

February 27, 2009 at 11:02 am
(7) Mercedes says:

In Mexico usually the gyro is cooked on a vertical rotisserie grill named “trompo” but we insert the meat previously seasoned in a sauce made with chilies (guajillo and pasilla) garlic, cumin, vinegar, salt and peper and you insert it with slices of pineaple and you leave the porc meat at a very slowly flamme turning and turning then you serve it cutting from the “trompo” in “tortillas” and the name is “Tacos al pastor”

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