<font face="Verdana, Arial, Helvetica, sans-serif" size="2">Originally posted by Sweet Willie:
To my knowledge, limited I admit, I have never seen processed Shoarma and the reverse has held true for me as well that gyros are always processed meat. There has been no middle ground in my experience.</font>
Prior to 1980, you could get unprocessed gyros at the higher end restaurants in Chicago's Greek town area. I remember it was particularly good at a place called Parthenon on Halstead st. Since then, almost all have alligned with one of the two big gyros concerns, usually 'Corfu'. When I was in high school, I often had gyros and Spanakopita for lunch, but now it's just not the same.