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Published May 06, 2008 05:29 pm - It has been pronounced as “jee-rohs” or “jai-rohs,” but the correct Greek pronunciation is “yee-rohs.” Like the pronunciation, the ingredients can change depending on the region, the chef and the restaurant. Need a gyro? Restaurateur: Dish is simple to make, difficult to make well By Dustin Shipman
dshipman@joplinglobe.com While some people can’t seem to settle on how to pronounce its name, one thing they can agree on is that the gyro sandwich is delicious. It has been pronounced as “jee-rohs” or “jai-rohs,” but the correct Greek pronunciation is “yee-rohs.” Like the pronunciation, the ingredients can change depending on the region, the chef and the restaurant. But a gyro usually consists of a warm piece of pita bread, thinly sliced lamb, beef or chicken, lettuce, tomatoes and cucumber sauce. Probably the most unique part of the gyro is the meat, or at least the way in which it is prepared. A large slab of meat is placed on a rotisserie cooker, which has a single large spike upon which the meat will rest upon and spin while it is blasted with heat from behind. The meat is cooked as it rotates and is then shaved with a large carving knife into thin slivers. For some, the cornerstone of a good gyro is the meat and the seasoning which is used and for others it is the sauce, which is a mixture of yogurt, cucumbers and other spices. Arde Khaleghi, owner of Arde’s Main Street Bistro, 407 S. Main St., said he has been serving gyro sandwiches for a number of years and they have always been a popular item on the menu. Khaleghi said his gyro recipe has evolved over the years as he learned from each restaurant and chef that he has worked with, trying to create something special for his customers. “I have had so many restaurants and I take something from all of them. I usually go by the tastes of the customers,” Khaleghi said. “(The gyro) is a specialty item, and it is a little more difficult to serve than like a hamburger.” Khaleghi said he believes that one of the reasons more places don’t serve the gyro is that while they are fairly simple to make, they are difficult to make well. Randy Pace said he travels as many as three times a week from Aurora to eat at the downtown restaurant, and one of his favorite dishes is the gyro sandwich. “The sandwich is great. It tastes so fresh and you taste everything, it’s not overpowering,” Pace said. Khaleghi said while the restaurant does have a chicken gyro on the menu, the most popular sandwich is a lamb and beef gyro. The meat that is used is compressed into one slab, seasoned and cooked on the rotisserie. 
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