On a spontaneous venture, we went to Sammy's yesterday (Robson and Denman) and ordered a chicken shawarma. It was a tasty lunch but didn't hit the craving I had like that for a Sultans donair. Since I am not clear on the differences between a shawarma, gyro or donair... here's my attempt at clearing at least two of the three. Sammy's, like others, serves shawarma on a flat bread that is "toasted" (grilled, steamed or at a minimum, heated) with the toppings (meat, lettuce, sauces) rolled holding all the stuff inside. The meat was cut off of a vertical skewer that rotates while being heated/cooked from a vertical heating element. The donair I mentioned earlier, at Sultans, was a pita pocket torn open, stuffed with all the ingredients and then wrapped up and "sealed" so that all the stuff is inside the bread. So along that line, is a gyro the same as a donair? And are other shawarma's like the one I described from Sammy's - a flat bread type of roll? Brian houseofq.com