Where do gyros come from

Gyro (food)

where do gyros come from

Chicken Gyros

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Making gyro is a major undertaking, and for a professional like Bobby Bounakis, the process took just under an hour from the time he brought in the fresh pork to the time the pound gyro cone went up on the rotisserie to start cooking. Bounakis knows from experience how many gyros to make every day. The seasoning and sprinkling with vinegar are repeated until all the meat is seasoned and coated. The skewer is set into a wooden base to keep it upright, and the bottom plate for the cone is set in place. Smaller pieces of meat are laid on the metal base plate overlapping so there are no spaces between the meat and the skewer. As the cone grows, it widens out as larger slices of meat are added.

Gyro An American-Greek sandwich. Gyro is probably the most often mispronounced food name. Gyros are believed to have originated in Greece. According to the New York Times newsaper, modern gyros were very popular in the city during the early s:. In a heavily trafficked areas such as Times Square, three stores have opened in the last two months.

There is actually a National Gyro Day and it is August 31st. Yes, gyro, as in that tapered tower of thinly sliced meat rotating on an upright spit that can either be a delectable hand-made street-food masterpiece or the mother of all junk food, dripping with chemical additives, bad fat and . As the tightly packed stack roasts upright, the layers meld together and the grill person manning the gyro rotisserie cuts of paper-thin slices, which he or she fixes in a pita wrap with tomatoes, raw red onions, parsley or lettuce, Greek yogurt or tzatziki, and sometimes fried potatoes and a sprinkling of paprika or cayenne pepper. It has a surprisingly long and, pun intended, rotating history. The gyro as we know it more or less today first arrived in Greece in , with the hundreds of thousands of Greek and Armenian refugees from Asia Minor present-day Turkey.

A gyro or gyros is a Greek dish made from meat cooked on a vertical rotisserie. Like shawarma and tacos al pastor, it is derived from the lamb-based doner In Greece, gyros is normally made with pork, though other meats are also used.
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A dapper man with a rich baritone voice and a gray mustache, Mr. Cones of gyro meat rotate on an estimated 50, vertical broilers across the country, to be carved a few slices at a time and folded in pita bread along with a dollop of yogurt sauce. Kronos is the perfect place to pose a couple of questions that seem as if they should have been answered many hurried lunches ago: What are gyros anyway, and who made them a ubiquitous feature of Greek menus across the United States? And now is an appropriate time to delve into this enigma wrapped in a flatbread. While almost all segments of the restaurant industry are suffering, the titans of the gyro all of them based in Chicago report that sales are either steady or way up. These companies are private, so their word will have to do.

Whether you pronounce it "yeer-ro", "jai-ro" or "gear-o," gyros are tasty and popular Greek-American sandwiches that you don't need to be able to pronounce to enjoy. What is a gyro? Gyros are sandwiches made with thinly-sliced, seasoned lamb, beef or chicken, and placed in a pita or flatbread. Traditional gyros are topped with onions and tomatoes. Tzatziki, the white creamy sauce that is usually added to gyros, is made with strained yogurt, cucumbers, salt, pepper, garlic and dill. Lemon juice, parsley and mint are additional add-ons.

At first glance, gyros and shawarma look like the same thing. The meat for both is shaved from a large cone that slowly turns and roasts all day, cooking the meat in its own juices. And below this surface of similarity, the two meals share a common ancestor: the doner kebab. Like Mediterranean food? Image: Flickr. The meat for a gyro is a blend, usually some combination of lamb and beef, formed into a loaf before roasted on a spit. Image: Pius Lee.

The Gyros History Unfolds

How to cook GREEK GYRO

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Is it just a Greek variation of the globally known Turkish kebab? Or could it date back to ancient times, when the army of Alexander the Great was known to skewer and roast various cuts of meat on long swords over an open fire? In truth, there is no way to verify any of the theories. Gyros, as we know them today, became a famous dish following the arrival of Greek immigrants from Asia Minor in the s. Throughout the 20th century, local fast-food shops grew in popularity, not only in Athens but all over Greece and beyond its shores.

Like shawarma and tacos al pastor , it is derived from the lamb -based doner kebab. It is usually served wrapped or stuffed in a pita , along with ingredients such as tomato , onion , tzatziki sauce, and french fries. By , gyros wrapped sandwiches were already a popular fast food in Athens, as well as in Chicago and New York City. According to Margaret Garlic, it was she who first came up with the idea to mass-produce gyros meat cones, after watching a demonstration by a Greek restaurant owner carving gyros on the What's My Line? She convinced her husband John Garlic, a Jewish former Marine and then Cadillac salesman, of the idea. After obtaining a recipe from a Greek chef in Chicago, the couple rented a space in a sausage plant in Milwaukee and began operating the world's first assembly line producing gyros meat from beef and lamb trimmings.

How to make the best gyros on Kos


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    Gyros: The History Behind the Famous Greek Delicacy | alqurumresort.com

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