I think every gyro I have ever had was just like all the rest. Doesn’t matter if it comes from Arby’s or a specialized gyro house. I went to one small gyro restaurant after hearing stories of how delicious they were. Indeed they were delicious - just all the others. I’m a cucumber lover and the sauce is just heaven.
The only difference I ever spotted was whether they sliced the meat from the large rotating spit or just warmed pre-cooked slices on the grill. The fresh cut slices are thinner and not browned but they still taste pretty much the same.
I really want to drive somewhere in NE Ohio and just be amazed by a local gyro guru’s grub.
So far they’ve all been very similar for me. It’s not something I seek out though. I remember a restaurant that had a somewhat more flavorful sauce and chopped meat. A little better quality than average maybe, but pretty much the same thing.
I’d like to find out about better versions, I’m sure I can do something with the meat, the sauce usually is a little mild for my taste, and jazzing up the vegetable mix wouldn’t hurt either.
As far as I know there’s only 3 wholesalers of gyros meat: Kronos, Olympia, and Grecian Delight. And I wouldn’t be surprised if they all bought from the same supplier.
The best one I have ever had was from a corner fast food spot in Greektown in Chicago. I went to College right near that neighborhood and would occasionally get one on my way to the train home. Nothing I’ve ever had compares. Same formula essentially, but just perfect in every way and so fresh. Not sure how the other people in my train car felt about me eating one, but it was too delicious to worry too much about that.
In 2019 I tried an Arby’s gyro just on a lark. It wasn’t as bad as I thought it’d be but I haven’t ordered one again. The idea that an Arby’s gyro tastes the same as a gyro from a Greek place just boggles my mind. Either you have really bad Mediterranean restaurants in your area or…well, I don’t know what the alternative might be. No, not all gyros are the same. Layla’s here in Little Rock has much better gyros than Taziki’s in Little Rock and they’re both better than Arby’s.
There was a place near me that recently opened … and closed (Dammit Covid!). Called Super Pita, they had more traditional marinaded chunks of pork and lamb on the vertical spit instead of the usual formed loaf type. Luckily, I squeezed in a visit in early March last year. Photos and commentary linked here.
I am a big fan of gyros as well and I had one gyro one time that didn’t seem like the standard gyros-type meat. It was in Chicago, in a park for a fest and a local place was selling gyros there. The meat was darker and the flavor was a little different but they called it gyros. It was probably beef or more beef than lamb in the slices so it was more like a doner or shawarma, I imagine. I wish that I could name the place because I would love to try it again.
Arby’s gyros are good but iirc they just use their actual roast beef for the meat not actual lamb. Also the sauce is slightly different, since when they introduced actual lamb gyros at Arby’s they also changed the sauce for that one too.
The best I ever experienced was at a tiny Greek restaurant in Castle Shannon, Pennsylvania, maybe 30 some years ago. The owner was a cool Greek guy who, if he knew and liked you, would really pull out all the stops. He didn’t have a liquor license, but if he knew you he’d pull a bottle out from under the counter and pour shots of some ouzo like drink. He got me drunk at least twice, for the price of a gyro platter.
Memories like this kinda suck. The guy was in his 60s back then, likely worm food now.
I’ve never had an Arby’s gyro, and before today I wasn’t even aware that they sold gyros. I just checked their website, and they offer a “Greek Gyro,” a “Roast Beef Gyro,” and a “Turkey Gyro.” I’m not looking to start a semantic debate, but in my opinion the latter two things are not gyros (and “Greek gyro” is redundant).
What they’re calling a “Greek Gyro” may be okay, but if you’re ordering a gyro in Arby’s, you’re in the wrong place (IMHO, of course).
Well, if you actually visit Greece, they are different. From what I can tell, that “gyro meat” we get on gyros here is actually an American thing. In Greece gyro shops pretty much always offer a choice of chicken or pork. They usually have both meats roasting on a spit and cut off some slices for your order.
I’ve found a way to replicate the ones from Greece reasonably well. Marinade some boneless chicken thighs in lemon juice, olive oil, garlic, oregano, and a little dry mustard. Grill, slice into little pieces, and serve on a pita with your usual gyro toppings.
Make your own, I follow this recipe but I double the cayenne and a touch more oregano. I also fry the meat after cooking to crisp it up a bit. BTW, making the meat is very cathartic!
It’s the wrong place to go if you are seeking a gyro. Cleveland has several Famous George Gyros. But if the wife wants a bland roast beef sandwich and an apple turnover and that’s where you find yourself on the way home - well, you pick what looks good.
My first Gyros was from a food truck at some kind of festival in Indianapolis back in the 80s. Blew my mind! Have had them from more upscale Greek places but that first one remains the one that all others are judged by.
