Origin of Gyros

The origin of gyros lies in Greek cuisine, and it is closely related to the Turkish doner kebab and the Middle Eastern dish shawarma. The technique of roasting meat on vertical skewers and then serving it thinly sliced ​​has its roots in Ottoman cuisine.

In Greece, the spread of gyros as street food began in the 1920s, particularly in cities such as Athens and Thessaloniki. The term “gyros” itself comes from the Greek word “gyro,” which means “round” or “circular,” indicating the rotating motion of the meat on the skewer.

Originally, gyros were often made from lamb. However, over time, different variants have developed, including chicken, pork or a mixture of different meats. The method of preparation, marinating the meat and serving it in a pita bread with various side dishes are characteristic features that have made the dish what it is today.

It is important to note that there are regional differences and preferences for preparing gyros, both within Greece and in other parts of the world where this tasty dish has become popular with different variations and names.

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