Gyros - Northern Greece Style
Pork shaved from the cone into a warm pita with fries, tomato, onion, mustard and ketchup, eaten standing in Thessaloniki, where Diagonios opened in May 1977.
Gyros
Gyros Moskhari (Γύρος Μοσχάρι)
Beef gyros; less common in Greece than pork or chicken.
Gyros Miktós (Γύρος Μικτός)
Mixed gyros; combination of pork and chicken from the spit.
Gyros Kotopoulo (Γύρος Κοτόπουλο)
Chicken gyros; increasingly popular, lighter option. Chicken breast and thigh seasoned and stacked on spit.
Gyros Kotopoulo se Pita
Hours before the spit, chicken thigh goes into yogurt, lemon, and oregano, a soak that does chemistry. Shaved hot into oiled griddled pita with tzatziki, tomato, onion, and fries.
Gyros Kotopoulo - Lemon Oregano
Lemon-oregano chicken gyros; common flavor profile.
Gyros - Island Style
Heraklion's pita gyros: pork shaved off the cone with Cretan oregano, tomato, onion, yoghurt sauce and fries, sold all night around Lion Square since a Martyron Avenue shop opened about 1988.
Gyros Hirino (Γύρος Χοιρινό)
Pork gyros; the most traditional and popular in Greece. Pork shoulder/leg seasoned with oregano, thyme, garlic, paprika, cumin, stacked o...
Gyros Hirino - Traditional Seasoning
Traditional pork seasoning; oregano, thyme, rosemary, garlic, paprika, cumin, black pepper, olive oil, lemon juice.
Gyros Hirino se Pita (Γύρος Χοιρινό σε Πίτα)
The turning spit was built in a world that could never cook it from pig. Greece took the machine intact and loaded it with pork, then scrubbed the Turkish name off and called it gýros.
Gyros Hirino Merida (Γύρος Χοιρινό Μερίδα)
Pork gyros plate; served on plate with pita, fries, salad, tzatziki on the side.
Gyros Hirino me Tzatziki (Γύρος με Τζατζίκι)
Pork gyros with tzatziki; essential sauce.
Gyros Hirino me Patates (Γύρος με Πατάτες)
Pork gyros with fries inside; fries in the pita is standard Greek style.
Gyros Hirino Horis Kremydi (Γύρος Χωρίς Κρεμμύδι)
Pork gyros without onion.
Gyros Hirino Apo Ola (Γύρος Απ' Όλα)
Pork gyros with everything; all toppings included.
Gyros Athinas (Αθηναϊκός Γύρος)
The Athenian gyros: in the capital the spit-roasted wrap is ordered as 'gyros' plainly, built on a slightly smaller oiled pita that forces every filling to be portioned down.
Gyros Arni (Γύρος Αρνί)
Lamb gyros; traditional but less common due to cost. More common in diaspora.
Greek-American Gyro
American-style gyro; often beef-lamb cone, different seasoning than Greek. Served folded in a thick pita. Pronounced 'JY-ro' by many Americans.