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.
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.
Ingredients
- thinly sliced pork shank and/or shoulder
- salt, pepper, sweet paprika, finely crushed Greek oregano (rigani)
- white wine vinegar
- Add thick creamy tzatzikiPut a healthy helping of tzatziki on the pita bread
- Add tomatoes and onionsAdd tomatoes and onions
- Slice the hot gyro meatSlice the gyro meat
- Add the meatAdd the meat to the gyro sandwich
- French fries top it offAdd fried potatoes to the gyro sandwich
- Wrap it upWrap up the gyro sandwich
- Ready to eat!One gyro sandwich, ready to eat!
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