In Greece, Souvlaki properly is a skewer of meat, typically pork, and often served in pita. Gyros, which involves shaved rotisserie meat (again, typically pork) is distinct from souvlaki. Either are served in small pita bread wraps, with mustard, salad, and fries.
The Australian version diverged early, and it’s a gyros, not a skewer: you will see gyros (or yeeros) as a name as well, but souvlaki is the usual name here. […] The gyros is traditionally lamb, and pork is unheard of. Chicken is the alternative meat in both Greece and Australia. The pita is twice the size. Tzatziki instead of mustard, salad, and no fries.
Döner kebab, as prepared by Turks in Australia, is not as common; it is beef or chicken instead of lamb or chicken. The beef, in my experience, is relatively bland compared to Greek gyros lamb.