Gyros are a popular specialty sandwich in U.S. restaurants, and for good reason. Thin sliced lamb or beef topped with onions, tomatoes, and tzatziki—a distinctly flavorful Greek yogurt and cucumber sauce—served in a pita is a tasty alternative to a lunch meat sub. But where did gyros come from, and why did they become so popular? Let’s take a look.

Mediterranean Origins

Gyros are believed to have originated in Greece, though the Turkish doner kebab, which traces its roots to the 19th century, is very similar. Tzatziki, a creamy sauce made with yogurt, cucumbers, dill, garlic, and salt and pepper, sets gyros apart from their Turkish cousins. 

The rotating spit on which the meat is roasted is thought to be the source of the sandwich’s name. “Gyro” comes from the Greek word “gheereezo,” which means “to turn.” Beef, chicken, pork, and lamb are all popular meat fillings for gyros, but lamb and beef are more traditional than the others.

Modern Approval

Gyros first began to gain prominence in the 1920s, when refugees from Turkey (many of whom were of Greek or Armenian descent) settled in Greece and began opening small corner shops. Many sold gyros, causing popularity to skyrocket. The introduction of tzatziki and the use of pork differentiated gyros from Turkish doner kebabs. As a result, the gyro has become a favorite dish in communities wherever Greek immigrants have made their homes.

Gyros are thought to have arrived in the United States in the 1950s, where the development of vertical meat broilers for restaurant use enabled serving gyros to a crowd a possibility.

If you’re craving delicious gyros, make Pizza King La Crosse your first stop. Serving the Tri-State area—Wisconsin, Minnesota, and Iowa—for over 40 years, this family- owned and -operated restaurant offers a delicious menu of specialty pizzas and authentic gyros, including vegetarian options. Check out a list of their dishes online, or call (608) 788-1926 to place an order.