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.
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| 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
