Most Americans think of beef or lamb when it comes to gyros, but an authentic Greek gyro is traditionally filled with pork. I ate my fill of these during my travels in Greece, usually holding one in ...

Moroccan-spiced chicken breasts sliced and served gyro style with tons of vegetables and topped off with a zingy tahini sauce ...

Anyone who’s eaten at a Greek restaurant the past four decades or so is familiar with gyro meat. At least, the American concept of gyro meat: a spiced, finely ground blend of beef and lamb. Except ...

Hearing the word gyro sparks my summer hungers, as well as memories of the years I spent working in a drab office building off 5th Avenue in lower Manhattan, where I’d stop for lunch at a sandwich ...

The meat used in traditional pork gyros is similar to that used for al pastor, but dusted with oregano and served in a pita rather than a tortilla. And at Good Greek Grill in Los Feliz, the recently ...

Hearing the word gyro sparks my summer hungers, as well as memories of the years I spent working in a drab office building off 5th Avenue in lower Manhattan, where I’d stop for lunch at a sandwich ...

While gyros were undoubtedly invented in Greece, enterprising Chicagoans played a surprisingly important role in popularizing the meaty sandwich across the United States. Starting in the 1970s, local ...

George and Kosta “Charlie” Tiglianidis opened the Feisty Greek on Route 1 in Norwood four years ago. For 15 years, the brothers’ family ran the Orchard Café in a location next door to the space that ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Spread some tzatziki on pita. Layer lettuce ...