Tucked away at the far end of an unassuming strip mall in the wilds of east Daviess County is a little gem called Gyro House. Now, pause. How did you say that in your head? Yee-ro? Jai-ro? Zhee-roh? Did your “G” come in loud or did it whisper? Honestly, there are about as many ways to say it as there are ways to mess it up, but the one right way is to shut up and eat it.
Mena Mekaiel brought this flavor-packed spot from Elizabethtown to Owensboro back in January 2021, and honestly, we are ashamed it took us this long to wander in. That’s four whole years of our lives we could have been spending wrapped in warm pita and slathered in tzatziki. It’s frankly tragic. But don’t worry, we plan to make up for lost time with the kind of reckless frequency usually reserved for bad decisions and snacks from the Franey’s across the street!
I put Chef Will up to bat with the ordering, and no surprise here, he swung for the fences. He came back with the lamb gyro platter, the chicken shawarma platter, the falafel, and a hefty scoop of olive oil-soaked hummus. He did have his heart set on a potato tornado, but alas, it was unavailable that day. A true tragedy, but also the perfect excuse to go back. Soon. Like, maybe tomorrow.
Let’s talk chicken shawarma. First of all, the portions? Ridiculous in the best way. Chef Will is a ride-or-die rice guy, and this yellow rice tucked under a mountain of deeply seasoned chicken made him borderline emotional. We’re talking forkfuls of perfectly spiced meat resting on fluffy, golden grains that soaked up all the juice like it was their only job.
This glorious Styrofoam treasure chest was filled to capacity: rice, a heap of chicken, and a customizable pile of salad fixings that included (but were certainly not limited to) crisp lettuce, juicy tomatoes, black olives, cucumber sticks, pickled jalapenos, and banana peppers. The whole thing was crowned with crumbled feta and drowned in a creamy tzatziki sauce.
And just when we thought it couldn’t get better, they slapped a grilled warm pita on the side. So, you can wrap it, scoop it, or simply tear off pieces and mop up the plate like an unapologetic savage. It’s a Mediterranean feast with a heavy Egyptian lean, served straight outta east Daviess County, Kentucky. Y’all, we’re in the middle of a flavor melting pot and didn’t even know it.
Now chicken is easy; everybody gets chicken. But the lamb gyro? That might be a new adventure for some folks, especially if you’ve never had meat carved off a giant rotating cone like some kind of glorious meat sundial. But lucky for us, we rolled in at the perfect time and caught Mena in the act of shaving off those crispy outer layers of lamb like a magician with a sharp wand. Right into the container it went, still sizzling and perfect.
And listen, if your brain is screaming, “Lamb? That’s gonna be gamey!” – calm down! You’re in Owensboro. You’ve probably had mutton more times than you can count, and this lamb is way more chill. Milder, more tender, and absolutely not going to punch you in the taste buds with barnyard funk. You’ll be fine. You might even be converted.
Just like the chicken, it comes piled high on yellow rice or a side of fries if you are so inclined, topped with all the veggie glory and doused in that freakin’ sauce. I could dip just about anything in that sauce — I don’t know, my car keys, Chef Will’s fancy kicks, all my self-control. It’s that good.
We added a side of hummus to the mix, because why stop now? It came with more of those warm, grilled pita points, of course. As we stood at the counter, we watched them finish it with a drizzle of olive oil straight from this ornately decorated blue metal can that looked like it belonged in a Greek art museum, or your eccentric aunt’s kitchen. Either way, it made the whole thing feel instantly bougie.
Now, don’t expect that overly smooth, whipped-into-oblivion hummus you snag at the grocery store. This one’s got personality. It’s rustic, it’s real, clearly made by hand, and it probably has a generational recipe story to tell. And in true Gyro House fashion, the portion was absurd. Like, you could host a party with this absurdity.
We also gave the falafel a shot, because when in Rome (or, you know, east Daviess County). If you’re the type who dreams of herby, chickpea-packed, golden fried disks of joy, then this one’s for you. We, however, discovered we might not be those people. The flavor was there, but this particular batch may have lingered a little too long in the fryer, like that one party guest who does not know when to leave.
That said, all is forgiven when you’ve got that magic tzatziki. Not everything has to be a star when the supporting cast is this strong.
Now listen, if everything we just described sounds like heaven but your kids only eat food in nugget form or your spouse thinks ketchup is a spice, don’t stress. Gyro House has all your bases covered. Chicken wings, chicken tenders, chicken nuggets, all the chicken forms and shapes. French fries? Yep! Mozzarella sticks? You bet. There’s even a hamburger on the menu, because nothing says “compromise dinner” like letting your picky people live their bland dreams while you dive headfirst into shawarma greatness. Everybody wins.
As for us, we’re already planning our return. We’ve got our sights set on that elusive potato tornado, the grape leaf rolls, and a first-ever bite of kofta.
Oh, and dessert? They’ve got their own version of the rare and mysterious Dubai chocolate bar and baklava. We were fully ready for the chocolate, but since a walnut could kill me, we steered clear of the baklava. Still, it looked terrific, golden, sticky, and the kind of thing that would deserve its own spotlight if it were not full of murderous nuts.
So don’t be like us. Don’t wait four years while this little strip mall stunner sits quietly on the edge of KY 54 like a culinary wallflower. Grab your car keys, text your foodie friends, and make a night of it. Eat in, hit the drive-through, or if you’re flying solo in your sweatpants, DoorDash that lamb gyro right to your house. And seriously … ask for extra sauce!
