'turn', pronounced [ˈʝiros]) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.

[12] Gyros is made in a similar manner to other dishes such as the Arab shawarma, Canadian donair, Mexican al pastor, and the Turkish döner kebab.

Originally from Greece, he started selling Greek gyros (a pita stuffed with grilled lamb and tzatziki) from his restaurant located off the Bedford Highway.

[citation needed] Typical American mass-produced gyros are made with finely ground beef mixed with lamb.

[21] For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on a spit and seasoned.

[citation needed] The pieces of meat, in the shape of an inverted cone, are placed on a tall vertical rotisserie, which turns slowly in front of a source of heat or broiler.