There are filters that sometimes prevent comments being posted. They designed to fight spam but aren’t perfect - and when they are employed you don’t get notified, which makes things even worse. I’m looking into better systems.

Some places will stick in fries as well, and others will sprinkle on some paprika, but neither’s standard. You have to specify chicken if you want chicken rather than pork, and I’ve never seen the big spike adorned with slices of lamb or beef, let alone a ground up and seasoned combination of the two - that is the standard for your common or garden doner kebab, though. And doner kebabs aren’t really all that common in Greece. In fact, I’ve never seen them there.

Basically, the gyros, the kebab, and the schwarma are all close relations, but they’re not quite the same thing, unless, say, a Turk tries to make a gyros, or a Greek tries to make a schwarma. Then old habits kick in, I fear.

Why Irish kebabs aren’t just glorified ham sandwiches is something that never fails to puzzle, and indeed impress me.

Primal, a gyro? From an American perspective it’s the Greek equivalent of your Turkish friend at Abrekebabra, but try and get the Aegean neighbours to admit it. And in Greece itself its meaning varies.

Defined on:
-What’s Cooking America
-Greek Landscapes
-Wikipedia

Oh, and number 7 is one I do regularly - well the outbound part anyway. I never seem to secure a back-load.