Everything about gyros

2024. 06. 05.

The history of gyros

The name gyros comes from the Greek word "küklos", which means to turn around. The traditional version is made from sliced ​​meat that is seasoned, then placed on a vertical rotating spit and slowly grilled – hence the name. Gyros as a dish originally developed during the Ottoman Empire and became really popular in Greece over the centuries.

The original gyros is a relative of the Turkish döner kebab and the Middle Eastern shawarma, which are prepared using a similar method. In the middle of the 20th century, it began to spread in the cities of Greece, especially in Athens, where it became popular in the form of fast food. The quick-to-prepare, nutritious and tasty dish quickly became a favorite among Greeks, especially among the working class who wanted a quick lunch.

The international success story of gyros began in the 1970s, when Greek immigrants began to open the first gyros buffets in America and other countries. The easy-to-prepare, tasty and filling dish quickly conquered the world and can now be found almost everywhere.

Gyros thus became popular not only in Greece but all over the world, symbolizing the richness of Greek culture and gastronomy.

Gyros around the world

As gyros left the borders of Greece, it began to adapt to different cultures and tastes around the world. As many countries, as many variations!

The basic idea of ​​gyros - slow-grilling spicy, marinated meat and then cutting it into thin slices - remained the same, but the local taste and the available ingredients significantly influenced the way it was prepared and the flavor. For example, while pork or chicken gyros are most popular in Greece, döner kebabs in Turkey are often made from beef or lamb. In addition, the Middle Eastern version, shawarma, often uses special spices such as cardamom or turmeric, which give the gyros a very unique flavor.

In the United States, gyros are often make with toppings such as cheese, lettuce, tomato, and onion, and served with a variety of sauces, such as hot sauces or ketchup, instead of tzatziki. By contrast, in Mexico, where tacos and burritos dominate, gyros-type meats are often served in tortillas, with fresh avocado, bean and strong jalapeño peppers.

All this clearly shows how versatile gyros is.

What makes a gyros special?

The meat that forms the basis of gyros can therefore be beef, chicken or pork. Each type of meat gives a different character to the end result, so the taste and texture of the gyros can vary depending on which type of meat is used. Beef has a rich and intense flavor, chicken is light and delicious, while pork is fattier and juicier. This versatility makes it possible for everyone to find a gyros that suits their taste.

The character of the gyros is largely determined by the way it is seasoned and marinated. The traditional Greek spice mix contains basic ingredients such as oregano, rosemary, marjoram, thyme, and often garlic and lemon juice are added to the marinade. These aromas combine harmoniously, highlighting the natural flavor of the meat.

Marinating is very important, the meat rests in the spicy marinade for several hours or even a whole night. The end result will be extremely crumbly and juicy.

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