A CULTURAL
& CULINARY MEDITERRANEAN ICON
A DELICIOUS WRAP
THE HUMBLE GYRO
This perfect parcel of roasted meat has gone on to become a culinary icon of both Greece and Cyprus, and although most people see it as just a delicious wrap, to others, it represents something much more. Several culinary experts see the humble gyro as a testament to the rich culinary history of the Greek people, forming a delectable meal that has sprouted from the roots of the Mediterranean diet.
A FUSION OF FLAVOURS
A FUSION OF FLAVOURS
The gyro remains relevant as new adaptations of it continue to emerge in contemporary kitchens the world over.The fusion of the flavours and their traditions remains a good representation of Hellenism, and because of this, this simple, yet elegant fast food has remained synonymous with both Greek and Cypriot cuisines.
A BLEND OF SPICES, OLIVE OIL & VINEGAR
MARINATED FOR SEVERAL HOURS
Essentially a fast food, the traditional gyro consists of different meat products. Pork, chicken, or lamb, or a combination of all three, is preferred, but beef versions have also emerged. The meat is marinated using a blend of spices, olive oil, and vinegar for several hours. This infuses the flavour and creates a unique fresh taste. Other variations of the gyro include the Turkish döner, which primarily uses beef and the Lebanese Shawarma that typically uses chicken.
VERTICALLY ROASTED
THE GREEK WORD FOR TURNING
The term ‘gyro’, derives from the Greek word for ‘turning’. This directly refers to the method used for roasting the marinated meat. The marinated meat is prepared by layering sections of it onto a large rotisserie skewer. The meat is then slowly vertically roasted while constantly turning.
A CRISPY OUTER LAYER
PERFECTLY COOKED SUCCULENT MEATS
The differing degrees of heat culminate in perfectly cooked, succulent pieces of meat. Once the meat forms a crispy outer layer, it is 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.
A FRESH HOMEMADE SAUCE
ENHANCING THE OVERALL GYRO EXPERIENCE
The tzatziki sauce is usually homemade and typically contains cucumber, garlic, and dill. This sauce is usually served cold over the meat. This offsets the often-vibrant spices. This often adds a refreshing contrast that enhances the overall Gyro experience.
CONTEMPORARY COOKING METHODS
ROASTING MEAT ON OPEN CAMPFIRES
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, trace back to ancient Greece. Historical documents suggest that ancient Greeks were practising cooking in the ‘kebab’ sense as far back as the 5th century BC. Greek soldiers, mainly during campaigns of war, would butcher their allocated animal and then place sections of their meat ontto their swords. They would then roast their meat on open campfires. Whilst this is mainly accepted for the conventional horizontal form of kebab preparation, the story of the vertical rotisserie is quite different.
A RAPID DEVELOPMENT
A CRUDE VERSION OF VERTICLE ROASTING
The Ottomans are thought to have been the first to introduce the vertical rotisserie. This is supported by the fact that Greek migrants, particularly from the Izmir region of modern-day Turkey, are thought to have introduced a crude version of the vertical rotisserie to Greece after they arrived as refugees. The vertical rotisserie continued to evolve throughout the late part of the 19th century and the early part of the 20th century. It reached its current form by the mid-20th century, allowing it to establish itself as the main staple of the fast-food industry of Greece.
CULTURAL EXCHANGES BETWEEN GREECE & CYPRUS
A STAPLE OF CYPRIOT CUISINE
The gyro was also introduced to Cyprus by Greek migrants. While the exact individual or event that brought it to Cyprus is not documented, it is widely accepted that it became popular during the mid-20th century. It has since become a staple in Cypriot cuisine, enjoyed for its delicious flavours and ease of preparation.
SPREAD ALL OVER THE WORLD
AN AMERICAN DREAM
Further migration of Greek people away from Greece helped to spread the gyro phenomenon throughout the world. In 1970, a Greek immigrant, who adopted the name John Gyro, opened the first dedicated gyro fast-food outlet in the United States. This was the first of many outlets serving gyro that followed. This helped to mark a significant recognition of Greek cuisine globally.
OTHER VARIATIONS
CONNECTING PEOPLE FROM ALL OVER THE WORLD
Whilst the gyro’s significance in today’s food courts continues to be recognised as an embodiment of Greek flavours, other good examples of other variations of it are the Turkish döner kebab and the Middle Eastern shawarma kebab. These both resemble the gyro, and they share not only in its concept, but also in its origin.
THE SPIRIT OF GREEK CULINARY CULTURE
A SIGNIFICANT FOOD IN TODAY’S FOOD COURTS
The gyro today represents the spirit of Greek culinary culture. In most ways, it also serves as a good example of modern Greek culinary innovation and in other ways it just simply provides a wholesome fast food. Its popularity remains enduring, and as it continues to be adopted by various cultures, it remains a staple in global fast food culture. The Gyro’s significance in today’s food courts continues to be recognised as an embodiment of Greek flavours. Enchanting taste buds from all around the globe, it is fair to say that from its ancient origins to its modern-day status, the versatile fast food continues to stand as a representation of both Greece and its 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.
INTERESTING FACTS ABOUT THE GREEK GYRO
A Global Phenomenon: The gyro’s popularity has made it a common sight in many international food cultures today. Gyro fast-food outlets are now commonplace all over Europe, North America, and parts of the Middle East.
Different Variations: New versions of gyro have incorporated different meats, such as beef. Shawarma gyros and several Indian versions incorporate different spices. Vegetable gyros have also become popular, creating vegan 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, different fusions of gyro, featuring different styles have also emerged. These include the ‘gyro bowl’ and the ‘gyro platter’, and these have created interesting twists while staying true to gyro roots.
The Largest Gyro: In 2017, the town of Katerini in Greece played host 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.
Cooking Variations: 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.
