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 ...

What dish represents the restaurant, and why? A plate of pork gyro with a side of pita bread, Greek salad, tzatziki sauce and langonisi fries. The pork gyro is shaved paper thin, resulting in a heap ...

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 ...

Naomi Waxman is the former reporter for Eater Chicago and an award-winning journalist who covers restaurants, bars, pop-ups. Wildly expensive street food is back in vogue. A textbook execution of this ...

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 ...