While roasting meat on a spit is an ancient cooking technique, the popular street food versions of gyros and doner kebabs are relatively recent European inventions. These fast-casual staples, enjoyed with generous amounts of sauce, have a surprisingly modern origin despite their traditional roots. Recent interest has spurred attempts to recreate these dishes at home. Testing has been conducted on two methods for preparing gyros and doner kebabs in a domestic setting. The article details these methods, offering readers the opportunity to replicate the flavors of this popular street food in their own kitchens. This suggests a growing trend of home cooks embracing globally-inspired, previously commercially-focused cuisine.