The process starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. A clumpy paste emerges and is squeezed into a machine that checks for metal and bone. (“You can never be too careful,” Mr. Tomaras said.) Hydraulic pressure — 60 pounds per square inch — is used to fuse the meat into cylinders, which are stacked on trays and then rolled into a flash freezer, where the temperature is 20 degrees below zero.
But forget how they’re made…how do you pronounce the damn word? The article gives what I would guess is the proper pronounciation of gyro: YEE-ro. I’ve ordered gyros using this pronounciation and have sometimes gotten confused looks in return. Alternate pronounciations that have worked in various situations include YUR-o, GEE-ro, JI-ro, and GUY-ro. The last pronounciation somehow seems the least correct to me but yields the best results. Somehow tzatziki is a lot easier.