There is lamb. There is beef. And then there is gyro meat. San Franciscans have learned over the past few decades to distinguish between shawarma and gyro, despite the fact that the two share the same ...

About a year ago, I saw a video on social media where a cook created gyro meat at home by combining ground beef and lamb. I wasn’t sold on his spice mix, but I saved the video as inspiration because I ...

Combine chopped shallots and garlic with lamb to form a juicy, protein-packed patty for this delicious lamb gyro burger. And to keep with the Greek theme, top this burger with feta cheese, red onion, ...

Talk about heresy. Not only is Big & Little’s lamb gyro burrito intentionally inauthentic, I think it’s also better than any Kronos gyro served on pita in Chicago. Though messy, the ratio of salty, ...

This is “You Gotta Try This,” The Bee’s series featuring one particular must-have dish at a local restaurant. Each featured dish is nominated by a reader and chronicled at sacbee.com. Got a menu item ...

If you're tired of ground beef, ground pork or ground chicken, ground lamb is definitely a good alternative that adds a whole punch of flavor without breaking the bank. While definitely not as ...

This Middle Eastern twist on an Italian classic is a clever way to use up ground lamb. The sauce is a labor of love, but well it’s worth the wait. Think lamb shawarma meets Italian wedding soup. Make ...

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 ...