By Beth Dooley
From Star Tribune
Hearing the word gyro sparks my summer hungers, as well as memories of the years I spent working in a drab office building off 5th Avenue in lower Manhattan, where I'd stop for lunch at a sandwich joint run by a Greek family on the nearby corner. These two-fisted sandwiches are traditionally made with huge cuts of lamb or pork that are skewered on an outdoor rotisserie, fragrantly roasting until crackling crisp on the outside and juicy-tender within. The meat is served thinly shaved, rolled up in a warm pita, and loaded with sliced tomatoes and onions and slathered with tzatziki, the tangy herb-yogurt sauce.
