Spiced meat slices are arranged in a tower-like manner on a long skewer and rotate in a vertical grill. The grill slowly roasts the meat from the outside and the grilled meat is cut and served every few minutes.
The similarity between gyros and the Turkish doner kebab lies in their external form and method of preparation. However, unlike the doner kebabs, classic gyros is traditionally prepared with pieces of pork.
The distinctive flavor often associated with gyros can be credited to the seasoning along with salt, pepper, garlic and all the other ingredients used in its preparation. In some cases, cumin, marjoram and coriander are also used.
Gyros meat is typically served in a pita, a flat cake made from yeast dough. It is usually garnished with coleslaw, onions and tzatziki. But even without pita, gyros is a very tasty dish. In either case, French fries or rice are served as a side dish.
In addition to pork, gyros can also be prepared from the meat of lamb, chicken and, less often, beef.
Origin and Cultural Significance
The term ‘Gyros’ loosely translates to ‘rotated grill skewer’ and it describes a classic Greek way of preparing pork, a relative of the Turkish kebab.
The name also explains the traditional form of preparation. Gyros skewer is placed vertically in a grill and slowly rotated so that the outer layers of meat can be seared and scraped off.
Since only a few people today have a grilled skewer available at home, our recipe below presents a pan-cooked gyro.
According to various archaeological excavations and preserved ancient documents, Greeks have been cooking Gyros for around 4,000 years. It’s very clear that the Greeks loved their gyros made from pork and lamb then as they do now.
Ingredients for 2 servings
- Pork steaks or pork neck - 500g
- Olive oil - 1 shot (for frying)
Ingredients for the marinade
- Olive oil - 2-3 tbsp
- Onion - 2 Pieces
- Thyme (dried) - 1/2 tbsp
- Garlic - 1 Clove
- Paprika powder (noble sweet) - 1/2 tbsp
- Salt- According to taste
- Ground pepper
- Oregano (dried) - 1/2 tbsp
- Marjoram (dried) - 1/2 tbsp
- Ground cumin - 1/2 tbsp
- After thoroughly washing the pork, pat it dry with kitchen paper, cut into thin strips, place in a bowl and set aside.
- Peel the onions, cut them in half, cut into rings and mix with the meat.
- Now add the olive oil and season with salt, fresh ground pepper, paprika powder, thyme, oregano, marjoram and cumin. Peel the garlic and press it through a garlic press.
- Stir all the ingredients well with a spoon, cover and let the marinated gyros steep for at least 2 hours.
- After marinating, heat the olive oil in a large pan and sear the gyros meat on all sides, then reduce the heat and fry for another 10-15 minutes.
- Now the dish is ready to be served. Garnish it with coleslaw, onions and tzatziki and serve with pita bread.
Amount Per Serving: Calories: 2100Total Fat: 153gSaturated Fat: 71gTrans Fat: 0gUnsaturated Fat: 81gCholesterol: 375mgSodium: 94mgSugar: 0gProtein: 92g