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What's the best gyro meat?

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ssherie_

ssherie_

Active member
I’ve always been a big fan of gyros and could probably eat them every day if I let myself! At the local Greek spot near me, they serve them with a mix of meats, but when I started looking into making gyros at home, I noticed there are so many different versions depending on where you go in Greece or abroad.

Some people swear by pork, others use chicken, and then there’s lamb or even beef in certain regions. I know the classic gyro in Greece is often pork, but I’ve heard lamb has a more “authentic” taste to some people, while chicken feels lighter and easier to work with at home.

For those of you who make gyros at home—or have tried a lot of them in Greece—what do you think is the best gyro meat? Any tips for seasoning or cooking methods are welcome too!
 
You’re right, gyros are one of those foods that everyone seems to have an opinion on! In Greece, pork is definitely the most traditional and widely found, especially at small souvlaki shops. Chicken gyros are also very popular now, especially for people who want something lighter. Lamb and beef are less common in Greece itself but are often used abroad, especially where lamb is more culturally prominent.

If you’re making them at home, pork or chicken are usually the easiest to work with. For seasoning, a mix of garlic, oregano, thyme, paprika, and a touch of cumin gives that classic Greek flavor. Marinating the meat overnight in olive oil, lemon juice, and herbs makes a big difference in tenderness. For cooking, grilling on skewers or using a cast-iron pan gets you closest to that slightly charred, flavorful gyro taste. And of course, don’t forget warm pita and tzatziki to complete it!
 
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