What is gyros?

What is gyros (pronounced Yeeros)

Though there have been conflicting accounts of when it was first introduced, gyros are never the less a mainstay of Greek dining. Some reports only extend back as far as the middle of the 19th century, while photos have surfaced of Athens gyros shops from the year 1880. However long this tasty meal has been in existence, countless diners are appreciative of this dining staple.

The first element of a gyro is the horizontal charcoal spit which allows for the meat to roast while maintaining its tender integrity. Your meat is grilled horizontally allowing for perfectly portioned strips of meat to be sliced. The choice of meat used varies on the region it is served in. Typically the leg of lamb is used, however gyros can also be made with chicken, beef, lamb and also pork. Gyros differs from other types of meat cooked on a spit in the sense that it comprises of many pieces of thinly sliced meat squashed together on the rotisserie skewer, rather than one single roast. Another typical difference is that gyros is generally carved throughout the cooking process, whereas whole roasts are left to cook all the way through before they are removed from the spit and carved.

Above: 20kgs Lamb and chicken gyros

There wouldn't be a day that goes by where someone doesn't ask me what gyros disks are used for. I usually start by describing that the plates are similar to CDs which slide onto the skewer and squash thinly sliced pieces of meat together. So why would you use the gyros disks instead of the prongs? is often the next question which follows. As described above, because the carving takes place while the meat is still on the skewer, it is easier for the chef to carve the meat up against a flat plate (a gyros plate) rather than 'dodging' the spikes of a prong. Next time you walk past your local souvlaki bar, just pause for a moment and you'll be surprised what you notice!

Above: 20kgs Lamb gyros

Served on lightly oiled and grilled pita bread, no other ingredient is needed though others are traditionally added. Once the pita is properly grilled (this can be done using the grill on your spit roaster), shaved meat is added. As a guide, we recommend allowing 300 grams of gyros per person. After your meat has been portioned tomatoes are added in addition to onions and tzatziki garlic sauce. Tzatziki is available from supermarkets or delis, however if you’d like to try making your own, you’ll need strained yogurt, crushed garlic, olive oil, shredded cucumber, lemon juice and salt and pepper for seasoning.

Many of us have had a bastardised version of gyros from the local fish and chip shop, however until you’ve tried authentic gyros cooked over a bead of charcoal, you haven’t really experienced gyros as its best!

Typical marinade:

Salt

Pepper

Crushed garlic

Crushed onion

Cumin powder

Olive oil

Baste with olive oil and lemon juice