Slicing off lamb and beef that might be medium rare is much different than medium-rare pork.” Though the exact date is debated, gyros started to become popular in Chicago in the 1960s.

Marinate the pork: Whisk together the yogurt, vinegar, oregano, garlic powder, paprika, salt, and pepper in a large bowl. Add the pork and toss to coat. Cover and refrigerate for 1 to 2 hours.

DIRECTIONS: Marinate the pork: whisk together the yogurt, vinegar, oregano, garlic powder, paprika, salt and pepper in a large bowl. Add the pork and toss to coat. Cover and refrigerate for 1-2 hours.

The stars of the menu are the gyros — pork, chicken , lamb, bifteki (a blend of pork and ground beef), and veggie.

Gyro (credit: Chow.com) It's a long way from Athens and it cannot hold a candle to Chicago's Greektown, but the East Bay has its share of small gyro and souvlaki spots, and some stars among them.

One highlight in particular are the thick gyro pitas ($7), stuffed with either shaved pork or chicken, french fries, diced onions, tomatoes and a thick, cooling tzatziki sauce.