A CULTURAL & CULINARY MEDITERRANEAN ICON
A DELICIOUS WRAP
To some, the humble gyro is just a delicious wrap, but to others, it represents much more than just a simple fast food. The delectable meal, which sprouts from the roots of the Mediterranean diet, serves as a testament to the rich culinary history of Greece, whilst reflecting the fusion of flavours and traditions of the country. Indeed, the perfect parcel of roasted meat, in most ways has become a culinary icon synonymous with the Greek and Cypriot cuisines worldwide, and as its popularity soars and new adaptations continue to emerge, to many contemporaries it remains not just food but a testament to the unity of its people through its cuisine.
MARINATED WITH A BLEND OF SPICES
Essentially a fast food, the traditional gyro consists of meat that is typically pork, chicken, or lamb, marinated using a blend of spices, olive oil, and vinegar for hours to infuse flavour, although other variations, such as the Turkish doner use beef. The term ‘gyro’ derives from the Greek word for ‘turning’ and directly refers to the method used for cooking the marinated meat that is prepared by layering sections of it onto a large vertical rotisserie skewer that is then slowly roasted while turning. The differing degrees of heat culminate in perfectly cooked, succulent meat that forms a crispy outer layer that is then shaved off for serving. The shavings are then combined with fresh tomatoes, onions, and sometimes fries, along with a generous drizzle of rich creamy tzatziki sauce. All of these simple ingredients are then tightly packed into a specific type of circular flat pita bread that resembles a wrap. The tzatziki sauce is normally homemade and the creamy yoghurt-based sauce, containing cucumber, garlic, and dill, is usually served cold over the meat, offsetting the often-vibrant spices, adding a refreshing contrast that enhances the overall gyro experience.
A VERTICAL ROTISSERIE
Whilst contemporary methods of this type of cooking have existed throughout the centuries, the roots of roasting marinated meat over open fires, as we know it today, are traced back to ancient Greece. Historical documents suggest that the ancient Greeks were practising cooking in the ‘kebab’ sense, as far back as the 5th century BC, mainly during campaigns of war when groups of soldiers would promptly butcher their allocated animal and then roast the meat on their open campfires. Whilst this is mainly accepted for the conventional horizontal form of kebab preparation, the story of the vertical rotisserie is different. Greek migrants repatriating from Asia Minor, particularly from the city of İzmir on the south-eastern coast of modern-day Turkey, and influenced by the Ottomans, are thought to have introduced a crude version of the vertical rotisserie to Greece by the late 19th century. This new method of kebab roasting became popular, quickly spreading throughout Greece, and eventually taking the form of today’s gyro, establishing it as the main staple in the fast-food industry of Greece.
SPREAD ALL OVER THE WORLD BY GREEK MIGRANTS
After Greek migrants helped spread the vertical roasted gyro throughout Greece, it became a beloved gastronomic staple and continued to evolve further throughout the early part of the 20th century, reaching its current form by the mid-20th century. Further migration away from Greece helped to spread the phenomenon throughout Europe and in 1970, a Greek immigrant, who adopted the name John Gyro, opened the first dedicated gyro shop in the United States, marking a significant turning point in the recognition of Greek cuisine globally.
Interesting Facts about the Gyro
A Global Phenomenon: The gyro’s popularity has made it a common sight in many international food cultures, especially in Europe, North America, and parts of the Middle East and in recent years, variations of the gyro have surfaced incorporating different meats such as beef or even vegetables creating gyro options for vegetarians. Other adaptations have replaced the pita bread with gluten-free wraps and the serving of gyro on conventional plates is a testament to its versatility and accommodating culinary nature, appealing to several diverse preferences. Fusions of different styles of the gyro have also emerged, and these include the ‘gyro bowl’ and the ‘gyro platter’ that have created interesting twists while staying true to gyro roots. The gyro once again came to world prominence in 2017, when the town of Katerini in Greece was home to the world’s largest gyro weighing over 40 kilograms.
Health Benefits: It is generally accepted that gyros are a healthier fast-food option, especially when filled with lean meats, fresh vegetables, and yoghurt-based sauces. The incorporation of probiotics from yoghurt also offers digestive benefits, while the use of herbs and spices adds anti-inflammatory properties to the meal.
A Cooking Tradition: The process of making gyros shares similarities with traditional practices like those used to make Greek souvlaki and other kebabs. The vertical rotisserie method is not solely about cooking, but also about preserving the flavours and juiciness of the meat.
Cultural Significance: In Cyprus, gyros often symbolise communal dining. The act of sharing food, especially in the form of gyros, is a significant aspect of Cypriot hospitality.
THE SPIRIT OF GREEK CULINARY CULTURE
The Greek gyro today represents the spirit of Greek culinary culture and in most ways serves as a good example of modern Greek culinary innovation. The popularity of fast food remains relevant as it continues to be adopted by various cultures, and good examples of this are the Turkish döner kebab and the Middle Eastern shawarma kebab which both greatly resemble it. Its significance in today’s food courts continues to be recognised as an embodiment of Greek flavours, enchanting taste buds from all around the globe, and it is fair to say that from its ancient origins to its modern-day status, the versatile fast food continues to stand as a symbol representing Greece and the Greek people. Ultimately, whether a gyro is enjoyed at a humble food stall in Athens or a trendy eatery in New York, it remains a delicious reminder that Greek food in all of its forms holds the power to connect people from all over the world.
