The Greek word “gheereezo,” pronounced as “GHEE-ro,” signifies to turn, is the source of the English term “gyro.” It is a rotating tower of thinly sliced meat that can be lamb, hog, beef, or a mixture of those, with more recent versions adding chicken and fish.
The layer is composed of the closely packed stack meld together because it roasts upright, allowing the griller operating the gyro rotisserie to cut off in thin slices, which are then fixed in pita bread wraps with red onions, tomatoes, parsley, Greek yogurt, and occasionally fried potatoes with a dash of paprika or cayenne pepper. Several Greek and Armenian refugees who came to Greece in 1922 brought the gyro as we know it today, present-day Turkey. Most of them were from Smyrna and Constantinople, Istanbul, and Ismir.
According to mythology, Armenians were the greatest gyro masters. Many of the refugees became merchants once they settled in their new nation. They established a few modest businesses, among them the gyro-selling holes in the walls on each street corner. Following the migration trends of the Greeks themselves, gyro began to go west after WWII. As a result, stores started to spring up throughout Europe, the United States, and Australia.
The theory mentioned above is relatively simple regarding food transportation. There are various facts regarding the beginning of this very delicious wrap since Greek food is filled with a history far more detailed than a finely spiced or marinated gyro. According to some sources, gyros are the essence of a long and distinguished line of skewered meat feasts. These feasts have their origins in the days of Alexander the Great and his armies, whose soldiers used to roast different cuts of meat on long, sword-like blades across an open fire.
Gyros are debatably one of the most well-liked foods among visitors where there are Greeks. This tasty street wrap is now being sold online and in American chains, some of which are owned by Greeks and other establishments. Gyros continue to be a consistent representation of Greek fast food and casual dining both locally and abroad.
Gyros today are made by Greeks, Arabs, and Turkish people alike. This delicious street snack is known as ‘doner kebab’ in Turkey and is typically made with lamb or beef. It is also known as shawarma among Arabs and can be made with beef, lamb, goat, or chicken. Gyros, doner kebabs, and shawarma are sometimes served in the Arab world without yogurt but with a thin, delectable layer of seasoned pistachios.
Visit Greco Truly Greek Today
Gyros have come a long way from many countries and parts of history to be present on our tables today. It is liked and eaten in many countries and cultures alike. Visit Greco in one of our locations across Greater Boston, MA, for a delicious treat if you are looking for the best Gyros in town.
