Gyro or Gyros is a Greek dish made of meat cooked on a vertical rotisserie, traditionally pork, or chicken, and outside of Greece with beef, veal, lamb, and usually served wrapped in a flatbread such as pita, with tomato, onion, and tzatziki sauce.
The name comes from Greek γύρος meaning turn and was originally called ντονέρ pronounced doner in Greek, from Turkish döner kebab.
According to some sources, the Middle Eastern shawarma, Mexican tacos al pastor, and Greek Gyros are all derived from the Turkish döner kebab, which was invented in Bursa in the 19th century by a cook named Hadji Iskender.
By 1971, Gyros was already popular in Athens and in New York City.
To make Gyros, pieces of meat are placed on a tall vertical rotisserie, in the shape of an inverted cone, which turns slowly in front of a source of heat, usually an electric broiler.
If the meat is not fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp.
Spice mixes in Gyros generally include salt, hot and sweet paprika, white and black pepper, dried parsley, garlic powder, and oregano.
Additional spices are sometimes added like cinnamon, nutmeg, cumin, anise, coriander, fennel, allspice and sumac.
If you visited Greece one day, Gyros will be a must try dish for sure.
Photo Source: www.cookingchanneltv.com