Cookbook author Matt Moore made Pork Gyros with Tzatziki Sauce. Serial Griller by Matt Moore is available wherever you buy books. Marinate the pork: whisk together the yogurt, vinegar, oregano, garlic ...

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 ...

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 ...

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 ...

A sharp whirring sound acts as a siren signal to a new eatery in Plainview—and it is the sound of savory and beautifully charred slices of gyros. With an innovative electric gyro knife that buzzes ...

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 ...

When Jimmy Bannos Jr., acclaimed chef at The Purple Pig, decided to open a gyros restaurant in the Wells St. Market (209 W. Wacker Drive), a new food hall in the Loop, he settled on the name Piggie ...

This is an archived article and the information in the article may be outdated.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 ...