In Germany, there would be three linguistic “options”, and - because it is Germany - they are not only options, but prescribed terms by German (food) law:
1) “Gyros” (from the Greek word for “rotating”): made from stacked thin pork slices, marinated in a oil/spice/onion/vinegar marinate. What you have pictured here at least looks very, very similar.
2) “Döner” (from the Turkish word for “rotating”): made from either veal or beef, marinated in a oil/spice/garlic marinade. The meat needs to contain mostly stacked thin meat slices, but is allowed to have a small percentage of spiced minced meat to smoothen out the texture*. The meat you have pictured is too pale to be beef (from my experience), but could be veal.
A subset of the “Döner” family is chicken or turkey “Döner”: still allowed to be called Döner, but with a mandatory prefix of either of the two meat employed. Here, only meat slices are stacked, no minced meat allowed. Typically, the marinade of this contains a higher percentage of paprika, so the white meat is tinted red at its surface, so it is not alike to your pictures.
3) “Drehspiess” (from the German word for “rotating”): Pretty much anything else you want to put on a rotating skewer. Naming (in the restaurant) needs to contain at least the animal, and can contain either “Gyros” or “Döner” as a reference to the expected marinade/taste profile. Usually used if your product does not qualify for the (higher quality) options 1 or 2**. “Puten Drehspiess nach Döner Art” = Rotating skewer made from turkey in the style of a Döner.
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*however, this is considered by many to be inferior.
**and yet a welcome option when you return from a night of drinking, and all the quality ones have closed for hours.
