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How Greek Gyro is Made

Step by step with photos


In Greek: γύρο, pronounced YEE-roh

(How to Make Gyro at Home)

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.

Other versions of gyro, made with beef and/or lamb (sometimes ground), goat, or chicken, are adaptations of the Turkish döner kebap or Middle Eastern shawarma, which are never made with pork.

Seasonings are adjusted to taste.


  • thinly sliced pork shank and/or shoulder
  • salt, pepper, sweet paprika, finely crushed Greek oregano (rigani)
  • white wine vinegar
Images 1-12 of 19
Gyro rotisserie grillGyro RotisseriePreparing Gyro - Start with thinly sliced pork shank or shoulderStart with the porkMaking Gyro - Season the meatSeason the meatAfter seasoning, sprinkle with vinegarSprinkle with vinegar
Repeat until all meat is coatedRepeatSet up the skewerSet up the skewerStart to build the gyro coneStart to build the coneContinue building the gyro coneContinue building the cone
Press down on the gyro meat during the buildPress down on the meatPlace the cone on the rotisseriePlace the cone on the rotisserieThe gyro meat is ready after about an hourGyro is readyMaking a gyro sandwich starts with the pita breadThe sandwich starts with pita bread
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