Thin slices of seasoned meat carved from a turning vertical spit, wrapped in warm pita with tomatoes, onions and cool tzatziki sauce: the gyro is a beloved street food. National Gyro Day, on September 1, celebrates this Greek favorite, which has become a staple at diners, food trucks and festivals across the United States. The name comes from the Greek word for 'turn', describing how the meat rotates as it cooks. In Greek, it is pronounced roughly 'YEE-ro'.
History of National Gyro Day
Cooking meat on a vertical rotisserie developed in the Ottoman Empire. In the 1800s, cooks in the city of Bursa, in present-day Turkey, became known for doner kebab, meat stacked on a vertical spit and sliced as it roasted. The technique spread across the eastern Mediterranean and Middle East, inspiring Greek gyros and Arab shawarma. Lebanese immigrants later brought the method to Mexico, where it inspired tacos al pastor.
In Greece, gyros became popular in the 20th century, especially after refugees and migrants from Asia Minor brought the technique in the 1920s. Greek gyros are often made with pork, while Greek American versions usually use a blend of beef and lamb.
Greek immigrants brought gyros to the United States, and they became popular in cities such as Chicago and New York in the 1960s and 1970s. Chicago became a center for producing pre-formed gyro cones, which made it easier for restaurants everywhere to serve them. Who created National Gyro Day is not documented.
Why National Gyro Day Matters
The gyro shows how food travels with people. A single cooking technique from the Ottoman Empire inspired dishes across three continents, from shawarma to tacos al pastor.
Gyros are also tied to the story of Greek immigrants in America, many of whom opened diners and restaurants that became community landmarks.
They are also a satisfying, customizable meal. Gyros can be made with chicken, lamb, beef, pork or vegetables, and served as a wrap, a plate or a salad, making them easy to adapt for different tastes and diets.
How to Celebrate National Gyro Day
- Visit a Greek restaurant: order a gyro with all the fixings.
- Make tzatziki: mix yogurt, cucumber, garlic, lemon and dill.
- Cook gyros at home: roast seasoned meat or use a skillet for thin slices.
- Try a cousin: compare gyros with shawarma or tacos al pastor.
- Attend a Greek festival: many churches host late-summer festivals.
Celebrating at Work, School and Home
At work, a Mediterranean lunch with gyros, Greek salad and hummus is an easy crowd-pleaser; include a falafel option for vegetarians. In classrooms, students can trace the spread of the vertical rotisserie on a map, compare gyros, shawarma and tacos al pastor, or learn a few Greek words. At home, families can make a gyro night with warm pitas, sliced chicken or beef, homemade tzatziki and chopped vegetables, letting everyone build their own. Children love assembling wraps and choosing toppings.
Fun Facts About National Gyro Day
- 'Gyro' comes from the Greek word for 'turn'.
- Vertical rotisserie cooking developed in the Ottoman Empire.
- Greek American gyros are usually a beef and lamb blend.
National Gyro Day FAQs
When is National Gyro Day?
National Gyro Day is September 1.
How do you pronounce gyro?
In Greek it sounds like 'YEE-ro'.
What meat is in a gyro?
In the U.S., usually a beef and lamb blend; in Greece, often pork or chicken.
What is tzatziki?
A sauce made from yogurt, cucumber, garlic and herbs.