When Did Gyros Become Ground Meat?

rcbaughn said:

I've always had gyros made from ground loafs that spin on a hot vertical rotisserie. I didn't know that whole meat cuts would be considered a gyro at all. All those spices mixed into the lamb loaf is what makes it a gyro to me, and it all holds together just as if it is one piece of meat and not ground.

By the way, are french fries REALLY a traditional addition to a gyro? I've never ever ever seen them used as a filling or topping. Always served on the side if they come with the order. Seems strange to me that it's a "traditional" topping in Greece. Seems like an American hamburger throwback if anything.

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Phubar said:

Thought maybe it was much cheaper over there cause lots of lamb comes from New Zealand.

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HeSmellsLikeSmoke said:

I went back to the Greek restaurant today to check out just how they make their Gyros.

They buy a cone of ground beef and lamb. The manager said he believes it is made in Chicago. It looked pre-cooked to me, but I didn't ask. The vertical radiant heater looked more like a warmer than a cooker due to it's relatively small size. I thought the resulting product was pretty good, but not superior in any respect.

Here is a picture of their setup.

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the two gyros meat suppliers in Chicago are Kronos and Grecian Delight. Its rare for place to actually make their own cones..the exception to this in Chicago area is Nicks in Niles and Parthenon restaurant. I believe Central Gyros makes their own as well. How the cones are made is beyond me but a lot of the ones making them in house are using a method similar to al pastor as Dann mentioned..thinly sliced meat stacked on top of each other on a skewer and cooked vertically on the vertical cooker.

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