Our classic thinly sliced roast beef is topped with lettuce, onions and tomatoes, cool creamy tzatziki sauce, and authentic Greek seasonings all hugged by a warm pita.

Arby's Traditional Greek Gyro features a blend of beef, lamb and Mediterranean spices sliced from a spit rotisserie and placed on a warm flatbread with lettuce, tomatoes, red onions, tzatziki sauce and Greek seasoning.

Turkey Gyro: Roast Turkey, Gyro Sauce, Gyro Seasoning, Red Onion, Tomatoes, Shredded Iceberg Lettuce, Flatbread.

2014 Arby's has been slinging gyros since 2014 when it became the largest chain to offer the traditional Greek sandwich. Only, Arby's wasn't really doing them all that traditionally. It was a "gyro." The menu items were basically deli sandwiches singing the chorus to a David Bowie classic, "We could be gyros."

Gyro Means “To Turn” The literal meaning of the term Gyro is “to turn” or “revolution”, with origin in the Greek word “gheereezo”. It refers to how the meat is cooked. This is because of how the meat is cooked, which you will learn in the next entry.

Arby's "gyro meat" is a blend of chopped beef and lamb, sliced off a rotisserie spit, in real gyro fashion. The lettuce and tomatoes are crisp and colorful. Not only is the tzatziki sauce creamy, it's worth 30 points in Scrabble. The Spicy Gyro may be something different for fans of traditional gyros, however.

Gyro, pronounced “GHEE-ro” in Greek comes from the Greek word “gheereezo,” which means to turn. As mentioned above, it's a stacked rotating pile of thinly sliced meat, either lamb, pork, beef, or some combination thereof, with latter-day renditions that include chicken and even fish.

Gyro Means “To Turn” The literal meaning of the term Gyro is “to turn” or “revolution”, with origin in the Greek word “gheereezo”. It refers to how the meat is cooked. This is because of how the meat is cooked, which you will learn in the next entry.

Served hot on a toasted Harvest Wheat bun with sliced roast turkey, melted Swiss cheese, pepper bacon, leaf lettuce, tomato and mayo, the Grand Turkey Club tastes like it's more than a sandwich.

Greeks, Arabs, and Turks alike all make gyro. The Turks know this delectable street food as doner kebab and make it with lamb or beef. The Arabs know it as shawarma and make it either with beef, lamb, goat, or chicken.

Gyros are believed to have originated in Greece. (They're similar to the döner kebabs of Turkey and shawarma of the Middle East, which are slices of meat, rather than a minced loaf.) But they were never mass produced in Europe, according to the gyro magnates of this city.

The origin of grilling meats on a skewer can be traced to the Eastern Mediterranean in the Mycenean Greek and Minoan periods. The Gyro (the technique of vertical spit of stacked meat slices and cutting it off while cooking)first arrived in Greece in the 1920s, brought from Constantinople and Smyrna by refugees.

While we love the warm, plush pita and cooling condiments, the gyro meat is the real star. It's classically made from lamb, a combo of lamb and beef, or even chicken, is very generously seasoned with salt, herbs and spices, and is nothing sort of an impossible-not-to-love flavor explosion.

It was originally called ντονέρ ( pronounced [doˈner]) in Greece. The word ντονέρ was criticized in mid-1970s Greece for being Turkish. The word gyro or gyros was already in use in American English by at least 1970, and along with γύρος in Greek, eventually came to replace doner kebab for the Greek version of the dish.

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The adventurous roast beef gyro contains 550 calories, 29 grams of fat, and 1,290 milligrams of sodium. The nondescript "gyro meat" option clocks in at 710 calories, with 44 grams of fat and 1,360 milligrams of sodium. The turkey version provides 470 calories, 20 grams of fat, and 1,520 milligrams of sodium.