but it came to be pronounced, and spelled, as donair. In 1973 Gamoulakos opened the first King of Donair restaurant on Quinpool Road in Halifax. In 2015, Halifax named donair the city's official food. Historically found only in Atlantic Canada, the dish's popularity has expanded to other parts of Canada. Mexico Al pastor is a variation of döner kebab via Lebanese shawarma. Literally "in the style of the shepherd", it references the lamb often used in shawarma, though it is normally made with pork. United States Doner kebab is best known in the United States in its Greek variation, now known as gyros. Numerous people have made competing claims to have introduced the dish sometime in the 1960s, and its mass-production in the 1970s. Originally known in Greece as (doner), by 1970 in the United States the newly coined name gyros was commonly in use, though it was still known in some Greek restaurants by both names into the 1970s. It was also available, possibly later, in some Turkish restaurants. In recent years a number of restaurants and food trucks specializing in döner kebab have opened in various parts of the country; a substantial percentage are owned by German immigrants. Oceania Australia With a multicultural population, the doner kebab in Australia competes with the Greek gyros and the Lebanese shawarma. Kebab sellers are subject to strict government food safety regulations. A halal snack pack is a dish that originated in Australia. It consists of halal-certified doner kebab meat, chips (french fries), and sauces such as chili, garlic and barbecue. It is traditionally served in a styrofoam container, and has been described as a staple dish of takeaway kebab shops in Australia. The name of the dish was selected by the Macquarie Dictionary as the "People's choice Word of the Year" for 2016. Health concerns Health concerns regarding döner kebab, including the hygiene involved in overnight storage and re-heating of partially cooked meat, its quality, as well as high salt, fat, and calorie levels, have been reported in the media. Some investigations have found poor-quality ingredients in döner kebab meat, or meat types other than what was advertised. Food safety regulations in most developed countries address the dangers of bacteria in undercooked meat of all kinds sold to the public. Some have guidelines specific to döner kebab handling and preparation. Following several outbreaks of E. coli food poisoning, the Canadian government