Photo and Recipe by Angie's RecipesThe Gyro sandwich has been made by the people of Greece, the Middle East and Turkey for hundreds of years. Small variations on the recipe as well as it's name may change according to geographical origin and language.
Arabs call it "Shawurma" - Turks call it "Kebabi" or "Doner Kebab" - and Greeks call it "Gyro". Put simply, it's a rotissaried lamb (chicken or beef) sandwich on pita bread with grilled vegetables, and seasoning.
Even if you've never eaten one, you're sure to recognize a Gyro by the unique, vertical spit on which the seasoned meat is packed. As the cylinder/spit revolves over a flame, the meat grills to perfection. Slices are are then shaved from it's surface and packed into pita bread with lettuce, tomato and onion.
Even if you've never eaten one, you're sure to recognize a Gyro by the unique, vertical spit on which the seasoned meat is packed. As the cylinder/spit revolves over a flame, the meat grills to perfection. Slices are are then shaved from it's surface and packed into pita bread with lettuce, tomato and onion.
The final step is the addition of "tzatziki" sauce, made with Greek style yogurt, diced cucumbers, dill weed, garlic and vinegar. Counteracting the spiciness of the meat, tzatziki sauce adds so much "CREAMY FRESH" to the sandwich, marrying nicely with the veggies and bringing out all the flavors of the meat.
One of the very best recipes I have seen for a homemade Gyro can be viewed on Angie's Recipes where Angie covers Gyro seasonings, tzatziki sauce and pita bread in great, user friendly detail. She's amazing!
While the Gyro may look similar to a Falafel Sandwich, there is quite a difference in the combination of spices used, cooking technique, and of course, the Falafel is meatless. On the other hand, both are ancient, and very delicious.
