A gyro is a Mediterranean dish similar and related to kebab & shawarma. It is a pita filled with shaved lamb, onion, tomato, tzatziki sauce, and possibly lettuce and/or fried potatoes. At a restaurant or gyro stand, you typically find gyro meat turning on a Vertical Broiler. That makes sense, because gyro, in Greek, means 'turn'. A common late-night snack, the gyro concept can appear at fine dining restaurants using better cuts of meat and other interpretations on ingredients. Gyros are fun to make at home too. At home, a leg of lamb can be used for delicious gyro meat. Other lamb cuts or ground lamb can also be incorporated into gyros. Common seasonings include kosher salt, pepper, and one or more of oregano, marjoram, and rosemary. I find lamb to be best with a simple rub with lots of pepper and some kosher salt. Sear it then grill or roast it until it's done. Let it rest and shave thin slices for your gyro sandwich. But what's in that sauce?
Tzatziki Gyro Sauce
Plain Yogurt or Greek Yogurt (drained, preferably)
A Cucumber, peeled, seeds removed, chopped fine
Fresh dill, chopped
Splash of fresh lemon juice
Dash salt, pepper
Mix all together and serve with the gyros. This sauce is also great as a dressing with other dishes including a rack of lamb, pork, and chicken.
Professionals and home chefs may find the equipment on this page useful when making gyros, kebabs & shawarma.