Gyro is cooked on an upright electric rotisserie.
Thinly sliced pork leg (fresh ham) or shoulder
The slices are placed in layers, each layer lightly
sprinkled with the seasoning mixture.
After seasoning, the meat is sprinkled with
white wine vinegar and rubbed to coat the layer
of meat. (continued below)
During this process, place smaller pieces of meat in a separate container. The white
container at the back holds the smaller pieces of meat. They are seasoned, sprinkled with
vinegar, and layered, the same as the other slices, however they will be used at the bottom
and top of the cone when it's made.
Repeat until all the meat is seasoned and
The skewer is set into a wooden base to keep it
upright, and the bottom plate for the cone is set
Smaller pieces of meat are laid on the metal
base plate, overlapping with no space between
the meat and the skewer.
As the cone grows, it widens out as larger slices
of meat are added. Larger slices are draped
around the skewer or threaded over it.
Moving the cone is an event in itself, and once
placed on the rotisserie, Bobby adjusts the
distance to the heating elements, turns it on,
and cooking starts!
One hour later, the gyro meat has cooked
enough on the outside to be thinly sliced. Now,
let's make a gyro sandwich.
Pita bread is brushed with a little oil and grilled
on both sides to brown and soften, and placed
on a piece of butcher's paper.
I asked for a gyro with "the works," and it
starts with tzatziki made with thick, creamy
Slices of tomatoes and onions finish off the
Some places use electric cutters to slice very
thin pieces and create more gyro sandwiches
out of a cone
A large portion of meat is added to the gyro
sandwich... but we're not done yet...
In the Greek tradition, fries are added to the
gyro sandwich. If you're going to eat this
famous "street food," it's more convenient than
"fries on the side."
he (huge) sandwich is wrapped up in the
A couple of napkins, and there you have it...
ready to eat.