In a small bowl combine paprika, salt, pepper, and oregano.

Make the Gyro Meat:

Slice the meat against the grain as thinly as possible and pound with a meat mallet to less than 1/4-inch thick. In a flat-bottomed container, arrange one layer of slices, sprinkle liberally with seasoning mixture, then with a little vinegar. Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 1/2 hour to 2 hours.

Note: If there’s any seasoning mix left over, store in an airtight jar and use again for gyro or as a rub for pork souvlaki.

Make the tzatziki and french fries.

Remove meat from the refrigerator and slice into strips about 1/2 to 3/4 of an inch wide and 2 to 2 1/2 inches long. Dry fry (without any oil) in a non-stick frying pan until well browned and slightly crisp.

Alternate cooking methods:

 Do not cut the meat into strips before cooking. Cook thinly pounded pieces on the grill (or in a roasting pan in the oven) until the edges of the meat begin to crisp, then slice and serve.

Yield: 6-8 large pita wraps, or gyro meat dinner for 6-8

To Make the Gyro Pita Wrap Sandwich:

Brush the pita bread with olive oil and fry in a dry frying pan or grill for a few minutes until warmed and softened, not crisp.

In the center of each pita:

• spread 1 heaping tablespoon of tzatziki
• add 2-3 slices of tomato
• add sliced onion to taste
• add gyro meat
• sprinkle with sea salt (to taste) and more sweet paprika
• top with french fries (optional)

Twist the gyro sandwich in butcher’s paper, parchment paper, or wax paper and serve.

To Make a Gyro Dinner:

Serve the gyro meat with french fries, tomato and onion slices, and pita wedges or crusty Greek bread on the side.

Note: This type of gyro can also be made with beef, lamb, or chicken.