My Greek

When I think of a perfect gyros sandwich, I think of fresh pita warmed on a grill and wrapped around meaty, juicy, thin slices of beef and lamb with crispy, roasted edges. I think of the sharp tang of yogurt tzatziki sauce and the cool crunch of lettuce, tomatoes and onions.

Gyros (pronounced YEE-ros) are one of those foods of dubious origin, but food historians trace the roots of the Greek sandwich in the United States to various restaurants in Chicago in the 1960s (among other locales).

The signature meat for gyros sandwiches is usually ground beef and lamb, or strips of each, pressed onto a long metal kebab and cooked while spinning vertically on a rotisserie grill. It looks something like a giant meat cone (or, as I like to call it, a “gyros lollipop”).
Different spins can be put on the sandwich, so to speak. Gyros sandwiches can be beef or lamb (or both) or chicken, or even pork. Sauces can range from tzatziki to sour cream, and the sandwich can hold crisp veggies or even fried potatoes.

Aroun (Full review)