At first glance, a gyro and doner kebab can look almost identical, especially because the most popular way to serve both of them is in a pita sandwich or wrap. Both gyros and doner kebab are popular street foods consisting of a marinated cone of stacked sliced meats (most often lamb) that are roasted on a rotating spit then thinly shaved off to order.  Where they differ, however, are the seasonings (AKA flavor!) and toppings: Seasonings:  The Greek gyro is primarily seasoned with a blend of lemon juice, oregano and garlic with a few additional herbs for a strong, bright lemon/oregano flavor.  Doner kebab is seasoned with cumin, smoked paprika, ground coriander, and cinnamon to create a warm, earthy, smoky, pungent flavor.   Toppings:  Another main distinction between doner kebab and Greek gyros are the toppings. While they both can be garnished with lettuce, red onions and tomatoes, Greek gyros are always finished off with tzatziki sauce – a yogurt-based sauce seasoned with cucumbers, garlic and dill. Doner kebab can be finished with tzatziki, but more often it is finished with a yogurt-mayo sauce that doesn’t contain dill or cucumber, simply lemon juice and garlic. It can also be served with tahini or chili sauce instead.  Doner kebab also often contains hummus and tabbouleh.