Greek Gyros

By: Alexandra Melean

Kitchen Sanctuary

~The story of my first taste of Gyros~

Lamb, tzatziki, and onions all wrapped up in a pita…YUCK! I used to be a really picky eater as a child, which was very difficult in a Greek family whose life was centered around food. I remember one year when we were vacationing in Greece, and it was near the end of our trip when we spotted a tavern that had displayed the famous Greek gyros. My whole family had huge, desiring smiles, but NOT me. Even though I protested, my parents ordered one for all of us. As the waiter set the gyro down in front of me, it smelt amazing. Regardless, I was still just going to throw it away when suddenly an employee from the restaurant eagerly approached me. In a heavy accent, he said, “You will never regret trying the most delicious gyro in all of Greece.” I reluctantly caved and took a bite, not wanting to be rude. To my amazement, my taste buds were dancing in my mouth, thanking me. I couldn’t believe this little pita stuffed with lamb, tzatziki, and onions was the best food I’ve ever tried. Thanks to the waiter’s encouragement, I discovered my favorite food. In the end, like my family, I too, had a smile on my face.

~History of Gyros~

The history of gyros origin is quite controversial. Gyros are a sandwich especially of lamb and beef, tomato, onion, and yogurt sauce on pita bread. Researchers believe the gyro arrived in Greece from Asia Minor around the 1920s, brought by Greek descendants who carry the tradition with them. However, according to certain traditions, the first people in Athens who handled gyros were actually of Armenian descent. Whereas, others claim that the gyro is the direct descendant of a long and historic line of skewered meat feasts, dating back to the days of Alexander the Great and his returning armies. His troops roasted a variety of meat cuts on long, sword-like blades over an open flame.

Additionally, the war between Greece and Turkey in the early 20th century was significantly influenced by the development of the gyro. Greeks were forced to return home after the Turkish Muslims were expelled from Greece, leading to the “Asia Minor Catastrophe.” This event resulted in a cultural exchange between Greek immigrants in Eastern Europe and the Turkish and Armenian populations, creating a hybrid cuisine with a unique taste.

Furthermore, in 1965, a story exists regarding the start of the gyro in the United States. George Apostolou, recognized as the “Father of the Gyro,” claims to have served the first gyro at the Parkview Restaurant in Chicago and opened Central Gyros Wholesale, a 3,000-square-foot manufacturing facility. Today, gyros continue to be a dish enjoyed by people from various walks of life.

Timeline created by Alexandra Melean via canva

Ingredients:

Process:

To prepare the gyro meat, place the ground lamb, salt, pepper, and oregano leaves in a medium-sized bowl. Using your hands, mix everything together until the seasonings are well-distributed. For at least one hour, or overnight, cover and refrigerate.
Set oven temperature to 300°F. Add the bacon, onion, and garlic to the bowl of a food processor along with the lamb mixture. Process for 30 to 1 minute, scraping down the sides of the bowl as needed, or until a smooth puree forms.
Use aluminum foil to line a baking sheet with a rim. The lamb mixture should be shaped into an 8-by-5-inch rectangle using your moistened hands. Bake for 30 to 35 minutes, or until an instant-read thermometer reads 155 degrees Fahrenheit in the center of the loaf. Take it out of the oven and give it a fifteen-minute rest.
Preheat the broiler and adjust the oven rack to the highest position, 1½ to 2 inches below the element. Cut the lamb meatloaf crosswise into very thin slices, no thicker than ¼ of an inch. The slices should be about ⅛ of an inch thick. Place the strips on an aluminum foil-lined rimmed baking sheet, and broil for two to four minutes, or until the edges are crispy and browned. Because the broiler works quickly, make sure you keep an eye on it!
To serve the gyros, reheat the bread in the oven, on the stovetop, or in the microwave for 30 seconds. Add sliced onions, diced tomatoes, gyro meat, and ¼ cup of tzatziki sauce on top of each. After wrapping in foil, serve.

Are gyros healthy?->

~How to Make a Gyro~

Gyros are a delicious meal to have when dining out, but it is even more delicious when it is homemade. Additionally, they are also a great nutritional choice for a bite to eat.

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Surprisingly, there are many health benefits to Greek gyros. They are loaded with protein and are typically lower in fats and sugars, offering a balanced mix of essential nutrients, which are critical for a balanced diet. What sets gyros apart is the distinctive cut of meat wrapped in pita bread with cucumber and spices. Greek gyros are healthy and tasty. Because they are often made with lamb meat, Greek gyros are flavorful and low in calories, making them a good nutritious choice.

~Popularity of Gyros~

Gyros were initially famous in Greece and eventually became popular worldwide. After World War II, they started moving westward along with Greek immigrants, establishing gyro shops throughout Europe, the United States, and Australia. Initially, these were mostly mom-and-pop businesses, which didn’t quite resemble what would become one of the first worldwide fast foods. Gyros remain a beloved food in Greece and are highly appreciated by tourists.

Over time, the popularity of this flavorful street wrap has spread from small family-owned shops to American chains, some of which are owned by Greeks, and has even gained a presence on the internet. Today, people even post themselves trying top famous foods around the world in which gyros usually make an appearance in. Diane Kochilas said it best, “Gyro is the poster girl, so to speak, of Greek fast food.”

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~Gyro Wrap-Up~

Reflecting on my initial reluctance to try gyros, I now see how that moment in Greece was a turning point. It not only introduced me to a delicious dish but also deepened my connection to my cultural roots. The rich history of gyros, from their debated origins to their global spread, showcases how food can bridge cultures and histories. Learning to make gyros at home and enjoying their nutritional benefits has become a cherished part of my life, connecting me more deeply with my Greek heritage and its vibrant culinary traditions. This experience illustrates the power of food to bring joy, connection, and a sense of belonging, reminding me that sometimes, the most unexpected experiences can lead to the most delightful discoveries, no matter where we are in the world.

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