A gyro makes for a large, filling meal.
On the menu at almost every sub shop in America, the Greek gyro sandwich (pronounced yee-roh) is a mixture of savory meat, various salad vegetables and yogurt sauce (tzatziki) wrapped in a warm pita. Not to be confused with souvlaki, which is more of a marinated pork kebab, the definition of a gyro sandwich has expanded to include many different variations on the basic format.
History
Souvlaki is also pork - like the traditional gyro - but is usually served as a kebab with a side of tzatziki sauce.
Soldiers serving Alexander the Great were the first to create early gyros, according to Greek historians; a similar sandwich, the "Judhaba," was served in 19th century Baghdad. As of 2010, historians believe that the modern gyro (and souvlaki) originated around 1950 in Livadiá, capital of Boeotia, in central Greece. The American gyro is believed to have first appeared in New York during the early 1970s.
The Traditional Gyro
Greek gyros consist of pork seasoned with oregano, salt, pepper and cumin. A typical variation instead uses oregano, paprika and onion powder. The pork is then sprinkled with white wine vinegar and refrigerated for at least two hours. In a sandwich shop pork is generally layered on a skewer, creating a cone of meat that is then slowly cooked in a rotating vertical grill. The gyro is constructed by spreading tzatziki sauce (yoghurt, cucumber, dill, vinegar) on a warm pita, followed by tomato slices, white onion, sliced meat and french fries.
Variations
American gyros tend to be made from ground lamb, beef, or a mixture of both. Marinated lamb, mutton, beef, veal, or chicken are used in the doner kebab, a similar meal of Turkish origin. In Greece, regional variations include gyros served with mustard or ketchup instead of yogurt (northern Greece). Gyros served in the capital, Athens, usually do not include french fries. Due to health concerns regarding fat content, chicken has recently become a popular substitute for pork.
Tags: french fries, gyro sandwich, tzatziki sauce, warm pita