No matter how you say it, this food spells ‘deee-licious.’ 😋
Food Features
Gyros are a traditional food of Greece and Cyprus. The name means ‘circle’ or ‘turn’ and refers to seasoned meat cooked on a vertical rotisserie (sometimes referred to as a spike or spit). Oft-used spices include oregano, thyme, rosemary, cumin, and regionally-popular seasoning.
While taste and preference varies by region, popular meat options include lamb, pork, chicken, and beef. Some chefs select a mix of meats and also fat trimmings – similar to United States meatloaf. Alternatively, you can purchase prepared (and cooked!) gyros meat at a Mediterranean food store. This treat can also be tweaked for vegetarian, vegan, and low-fat dietary preferences/requirements.
Serving Suggestions
Gyros are typically served in pita pockets or wraps. Common ingredients include shredded lettuce, tomato, onion, pickles, and other add-ins. Some chefs serve gyros with fried potatoes in their various forms (French fries, potato wedges, home fries).
In addition, tzatziki is a favourite topping. This consists of a Greek yogurt base to which is added cucumbers, dill, mint, garlic, and other ingredients.
Recipes and Histories™
The concept behind gyros is thought to have originated in Greece. Food historians say Alexander the Great and his army would skewer meat with their swords and then cook it over the campfire. However, others stand firm that gyros didn’t arrive in Greece until 1922, when refugees from Smyrna and Istanbul (then Constantinople) brought the dish with them.
To make things even more complicated, due to their similarity to Turkish kebabs (as well as shawarma in other parts of the Middle East), the exact ‘birth’ of gyros can be a point of contention. The truth might never be known!
What’s undisputed is that the dish became wildly popular in New York City during the early-1970s and has remained a street food staple ever since. A few Greek restaurants there still use the terms ‘gyros’ and ‘doner kebab’ interchangeably. ■
Recipe: You Can Make… Gyros!
Prep Time: 1 hour, 15 minutes
Cook Time: ~15 minutes
Serves: four
Ingredients
Protein Mixture
1 pound ground protein (lamb, beef, chicken, meat alternative)
spices:
- 2 tsp. salt
- 1 tsp. black pepper
- 1 ½ tsp. cumin
- 1 tsp. marjoram
- ¼ tsp. nutmeg
- 1 tsp. oregano
- 1 tsp. rosemary
- 1 tsp. thyme
- 2 cloves minced garlic
¼ cup minced red onion
2 tsp. lemon juice
olive oil (for grilling or frying)
Tzatziki Sauce
grated cucumber (one garden variety or three Mediterranean style)
2 tsp. salt
16 oz. Greek yogurt
2 tsp. minced garlic
1 tsp. olive oil
Other
flatbread or pita
lettuce
tomato (sliced/diced to preference)
onion (sliced or chopped to preference)
Steps
1) Make the tzatziki sauce:
a) Mix shredded cucumber and sprinkle with salt; remove excess liquid if possible
b) Mix all ingredients together in a bowl
c) Refrigerate for at least one hour
2) Make the gyros patties:
a) Combine protein mixture in bowl
b) Create four patties from protein mixture (they should resemble the shape of a McDonald’s hashbrown)
c) Refrigerate protein mixture for one hour
3) Grill or fry patties until thoroughly cooked, with crispy edges
4) Spread tzatziki sauce over pita or flatbread
5) Add lettuce, tomato, and onion (you can also add other veggies)
6) Add feta, Parmesan, or other cheese (optional)
7) Place protein patty on top
8) Fold over and enjoy!
Note: To minimise mess, some folks like to wrap gyros in wax paper and/or foil before serving.
Gyros | Food Features | Oot n’ Aboot