🇬🇷 Greece · Family: Gyros · Heat: Grilled · Bread: pita · Proteins: pork, chicken
Ingredients
Gyros Miktós (Γύρος Μικτός) is the mixed wrap: pork and chicken from the spit in the same sandwich. Miktós means mixed, and the appeal is exactly that combination, the deep, fatty, well-seasoned richness of pork shavings set against the lighter, leaner chicken in one bite. It is the order for someone who does not want to choose, and a good one is built so the two meats register as a pairing rather than a muddle.
In practice the two come off two different cones. Pork rotates on one vertical spit, layered and fatty; chicken on another, breast and thigh seasoned and stacked. The cook shaves both in crisp-edged ribbons and combines them into the same wrap. The build then runs the standard order: warmed soft bread, tzatziki spread to the edges, the mixed hot meat, tomato, onion, and fries, rolled tight in paper. A good miktós balances the two so neither disappears; you should taste the pork's fat and char and still catch the chicken's lighter note. The sloppy version is all pork with a few token chicken shavings thrown on, or meat shaved pale and limp from the interior of either cone so the contrast that justifies a mix is gone entirely.
The reason to order miktós is textural and flavor range in a single wrap, which means proportion is everything. Roughly even, with both meats hot and properly crisped at the edges, is the target; let one dominate or let either go cold and the point collapses into a worse version of a single-meat wrap. The supporting cast stays standard precisely so the meat mixture stays the focus.
This sits beside the single-meat wraps rather than under them. The chicken-only kotopoulo and the beef moskhári each lead from one meat instead of combining two, and each deserves its own article rather than being crowded in here. What defines miktós is the deliberate pairing: two cones, two textures, balanced into one wrap so both come through.
More from this family
Other Gyros sandwiches in Greece:
