Old-school & irresistible: seasoned lamb gyros carved off the spit & wrapped in a warm pita with cool, creamy tzatziki, crisp red onion, & ripe tomatoes. A timeless Greek dish that has become a Chicago classic.
Q: What is in the Gyros sandwich at Nicky’s of Beverly?
A: Nicky’s Gyros is made with seasoned lamb gyros meat carved fresh from the rotating spit, served on a warm pita with cool creamy tzatziki sauce, crisp red onion, & ripe tomatoes.
Q: Is the gyros meat carved fresh at Nicky’s?
A: Yes — Nicky’s slices gyros meat fresh off the spit to order, ensuring juicy, flavorful meat in every sandwich.
Q: What kind of meat is in the Gyros at N.o.B.?
A: Nicky’s classic Gyros is made with seasoned lamb gyros meat — the traditional Greek preparation served off a vertical rotisserie spit.
Q: Is Gyros actually a Chicago food?
A: In a real sense, yes, it’s a Chicago classic. While the dish has Greek roots, the American gyros as most people know it got its start in Chicago in the mid-1960s, when a Greek immigrant restaurateur began serving it on the city’s West Side. Chicago’s Greek restaurant community also developed the now-standard lamb-and-beef blend, adapting the original Greek recipe (which more often used pork) to suit the city’s diverse immigrant population. A Chicago-based innovator later engineered the pre-formed meat cone that made the gyro easy to mass-produce, which is a big part of why it spread to hot dog stands across the country.
