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It's a mighty gyro they spin at Gyro King: lamb and beef compressed into a hexagonal slab, twirled slowly on a spit so the meats meld into one another. When you order a gyro sandwich, a cook shaves lengths from this dense mass and lays them inside toasted pita bread alongside lettuce, tomatoes, onion and crumbles of feta cheese. Although the veggies are crispy, the feta salty and the requisite dash of tzatziki sauce creamy, the gyro's flavor remains bold: slightly spiced, soft but firm like licorice, with a dab of grease glistening on the dark skin that lends a fatty-sweet delight.
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