What Is Gyro Meat Called?
If you’ve ever walked into a Mediterranean restaurant or a Greek-style food truck, chances are you’ve seen a tall, rotating spit of savory meat being shaved into pita bread. Customers often point to it and ask: “What is that meat actually called?”
As a wholesale food distributor, we get this question more often than you’d expect. Whether we are supplying gyro meat in bulk to restaurants or explaining menu terminology to a curious customer, we always enjoy clarifying the story behind this popular dish.
So let’s break it down: what gyro meat is called, how it’s made, and why it matters if you’re running a restaurant, catering service, or even shopping wholesale for your business.
What Exactly Is Gyro Meat?
The Greek Origin of the Word “Gyro”
The word gyro (pronounced “yee-roh” in Greek, though many say “jai-roh” in English) comes from the Greek word meaning “turn” or “circle.” It refers to the turning motion of the vertical rotisserie where the meat is cooked.
So when someone asks “what is gyro meat called?”—the answer is simple: it’s just gyro meat. The name itself describes the cooking style more than the specific cut of meat.
Gyro Meat vs. Doner Kebab vs. Shawarma
Here’s where it gets a little more interesting. Gyro meat is part of a bigger family of vertical rotisserie meats:
- Doner Kebab (Turkey): The original inspiration, made with lamb or beef.
- Shawarma (Middle East): Similar cooking style, but seasoned with a different spice blend.
- Gyro (Greece): A Greek adaptation, usually made with lamb, beef, pork, or chicken, flavored with Mediterranean herbs.
So in essence, gyro meat is the Greek version of this globally loved tradition.
What Meat Is Used in Gyros?
Lamb: The Classic Choice
Traditionally, gyros in Greece were made with lamb. The rich, slightly gamey flavor pairs beautifully with Mediterranean herbs like oregano, rosemary, and thyme.
Beef and Lamb Mix: The U.S. Favorite
In the U.S. and many Western countries, most restaurants use a blend of beef and lamb for a balanced, mild taste. This is often shaped into a cone and cooked on the vertical rotisserie for consistent slices.
Pork: Common in Greece
In Greece itself, pork gyros are actually more common than beef. Pork shoulder or other tender cuts are marinated and stacked onto the rotisserie.
Chicken: A Lean Alternative
For health-conscious eaters, chicken gyros offer a lighter option. Marinated chicken thighs are popular because they stay juicy while cooking.
How Is Gyro Meat Made?
The Preparation Process
Gyro meat isn’t just about the cut—it’s about the seasoning and cooking method. The process usually involves:
- Selecting quality cuts (beef, lamb, pork, or chicken).
- Marinating the meat with a blend of garlic, oregano, paprika, onion, and sometimes yogurt.
- Stacking the slices onto a vertical spit or forming a cone-shaped loaf.
- Slow roasting as the rotisserie turns, sealing in the juices and crisping the outside.
Pre-Formed Gyro Cones for Restaurants
In wholesale food distribution, many restaurants prefer pre-formed gyro cones. These are ready-to-cook meat cylinders that save time and ensure consistency in flavor and texture.
Why Do People Confuse the Name of Gyro Meat?
Regional Pronunciations
One reason for confusion is pronunciation. Some say “jai-ro,” others “yee-ro,” and even “hero.” But no matter how you say it, it all points to the same delicious product.
Menu Simplicity
Many restaurants simply list “Gyro” on the menu without specifying the meat type, which makes customers wonder if it’s beef, lamb, or something else.
Cultural Mix-Ups
Because of its similarity to shawarma and doner, many customers think gyro is just another name for kebab. While they’re related, each has unique cultural and culinary roots.
Gyro Meat in Modern Food Service
A Favorite in Restaurants
Gyros are a staple in Mediterranean restaurants, fast-casual chains, and even food trucks. The combination of warm pita, savory meat, fresh veggies, and tzatziki sauce has universal appeal.
Read More : Is Pita Bread Healthy?
Why Wholesalers Carry Gyro Meat in Bulk
From a distributor’s perspective, gyro meat is a smart product to stock because:
- Consistent demand across diverse customer bases.
- Versatility—it can be used in wraps, plates, salads, and bowls.
- Easy preparation for restaurants that need to serve quickly.
Popular Ways Gyro Meat Is Served
The Classic Gyro Sandwich
Shaved meat, warm pita bread, onions, tomatoes, and tzatziki sauce. Simple, timeless, and always popular.
Gyro Platters
Served with rice, grilled vegetables, pita, and a side of sauce, perfect for customers who want a more filling meal.
Salads and Bowls
For health-focused menus, gyro meat is often paired with greens, quinoa, or couscous.
Appetizers and Catering
Gyro meat can also be diced and served in sliders, on skewers, or as part of catering trays.
Gyro Meat and Nutrition
Gyro meat is protein-rich but can vary in fat content depending on the blend. For restaurants, it’s important to offer options like chicken gyros alongside traditional lamb or beef to meet customer preferences.
Common Questions About Gyro Meat
Is gyro meat beef or lamb?
It can be either—or both. In the U.S., a beef and lamb blend is most common.
Is gyro meat healthy?
It depends on the cut and portion size. Leaner options like chicken or pork are lighter, while beef and lamb blends are more indulgent.
Can I buy gyro meat wholesale?
Yes—restaurants, delis, and caterers often purchase wholesale gyro cones or sliced meat from distributors like us.
The Role of Distributors in Supplying Gyro Meat
As a food distributor, we bridge the gap between producers and restaurants. By offering bulk gyro meat, we help food service businesses maintain consistency, reduce prep time, and serve their customers faster.
Our catalog includes select meats, Mediterranean essentials, and wholesale food products—all designed to meet the needs of restaurants, caterers, and retailers.
Where to Buy Wholesale Gyro Meat
If you’re looking for bulk gyro meat supply, you don’t have to look far. At KNM Food, we specialize in distributing high-quality meats and food products to businesses that want reliability and flavor in every serving.
Check out our Select Meats page, where you’ll find gyro meat options alongside a variety of wholesale products. Whether you’re a restaurant owner, a caterer, or a food retailer, we’re here to help you source gyro meat that keeps your customers coming back.
Conclusion: What Is Gyro Meat Called?
So, to answer the question once and for all: gyro meat is called gyro meat. The name refers to the style of cooking—meat roasted on a vertical spit—though the type of meat may vary between lamb, beef, pork, or chicken.
From its Greek roots to its global popularity today, gyro meat has become a staple in food service. And if you’re looking to serve it in your business, buying wholesale gyro meat ensures you get the quality and quantity you need to keep customers satisfied.
At KNM Food, we’re proud to supply restaurants and distributors with gyro meat that’s flavorful, reliable, and ready for every kitchen.
