In Greek: γύρο, pronounced YEE-roh
Making gyro is a major undertaking, and for a professional like Bobby Bounakis, who let me follow him around to see the details, the process took just under an hour from the time he brought in the fresh pork to the time the 88-pound gyro cone went up on the rotisserie to start cooking.
Bounakis knows from experience how much gyro to make every day. The day we shot the photos was a "slow day," so the cone weighed "only" about 88 pounds (40 kilos)... to be made into pita bread sandwiches with tomatoes, onions, tzatziki, and french fries.
Seasonings are adjusted to taste.
- thinly sliced pork shank and/or shoulder
- salt, pepper, sweet paprika, finely crushed Greek oregano (rigani)
- white wine vinegar
|Gyro Rotisserie||Start with the pork||Season the meat||Sprinkle with vinegar|
|Repeat||Set up the skewer||Start to build the cone||Continue building the cone|
|Press down on the meat||Place the cone on the rotisserie||Gyro is ready||The sandwich starts with pita bread|