<Tr> <Th> Main ingredients </Th> <Td> Meat: beef, veal, mutton, pork, or chicken </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Gyros Media: Gyros </Td> </Tr> <P> A gyro or gyros (Greek pronunciation: (ˈʝiros)) (Greek: γύρος, gyros, literally' turn') is a Greek dish made of meat cooked on a vertical rotisserie, traditionally pork, or chicken, and outside Greece with beef, veal or lamb, and usually served wrapped in a flatbread such as pita, with tomato, onion, and tzatziki sauce . </P> <P> To make gyros, pieces of meat are placed on a tall vertical rotisserie, in the shape of an inverted cone, which turns slowly in front of a source of heat, usually an electric broiler . If the meat is not fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp . The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption . The outside of the meat is sliced vertically in thin, crisp shavings when done . It is generally served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, fries, and tzatziki . Gyros form part of the sandwich family and are differentiated from other hand - held semi-folded foods by their complete over-wrap but unsecured lower flap . </P>

What kind of meat do you use for gyros