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 ...

Gyro-style meat is a widely popular food for many who crave its thin-sliced texture and complex spices. While the best cuts of meat to use for gyros are usually lamb leg, beef top round, or chicken ...

Why gyros matter: A beloved Greek street food, gyros became popular in the U.S. in the 1970s and remain a comfort food favorite for many. No spit needed: Chefs share simple oven-based methods for ...

Ancient beginnings: The gyro’s roots may trace back to Alexander the Great’s soldiers roasting meat on skewers, evolving alongside Turkish doner kebab and Levantine shawarma. Crafting perfection: From ...

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 ...

I still remember my first gyros. I was in high school and had walked with a friend to a nearby fast-food restaurant for lunch. Once inside, I discovered a bustling restaurant with what looked like ...

Add Yahoo as a preferred source to see more of our stories on Google. Chicken gyro wrapped in pita. - Esin Deniz/Shutterstock We may receive a commission on purchases made from links. The idea for ...

Much like giant doner kebabs, gyro cooks shave slivers of meat from a giant rotating spit. However, according to Marissa Stevens, recipe developer and founder of Pinch and Swirl, you can easily ...