What is a Gyro, some may ask? Well, it’s a delicious sandwich of many possibilities. It is a Greek dish made from meat cooked on a vertical rotisserie, like shawarma and tacos al pastor, derived from the lamb-based kebab. Pack with pork or chicken in Greece, while beef, chicken, and lamb are standard.

Gyro up close
Gyro Up close

History of the Gyros

Originated in Greece, gyros are slices of meat either than a minced loaf. They’re similar to the döner kebabs of Turkey and the shawarma of the Middle East. There was never abundance in Europe, according to the gyro magnates of this city. Around the early 1970s, the cones were made one at a time in restaurant kitchens using family recipes.

George Apostolou: Gyro history
George Apostolou

A man named George Apostolou says he served the first gyros in the United States, in the Parkview Restaurant in Chicago, in 1965, and nine years later opened a 3,000-square-foot manufacturing plant, Central Gyros Wholesale. Allowing his company and family name to be well known through the food industry.

With a high-ranking man, so can a challenger. An engineer named Peter Parthenis says he beat Mr. Apostolou to mass production by a year, with Gyros Inc., in 1973. Mr. Parthenis establish the built of rotisseries but soon realized the money was in the meat.

Peter Parthenis: gyro history
Peter Parthenis

 Greek historians attribute the origin of the dish to soldiers from the army of Alexander the Great, who skewered their meat on long knives and cooked it by repeatedly turning over an open fire.  Modern gyros are preparing on an electric rotisserie and vend for prices ranging from 85 cents to $1. Enjoying a gyro or “doner kebab” at the new Plaza de Athena on Broadway at 45th Street said they thought the food was “close to what it’s like in Athens.”

A bit more of the Gyro History

Everyone enjoyed the magically that walk in the United States. The gyro is probably the most often mispronounce all the time. Its fans usually do not get the pronounced correctly – whether it is as “jee-Rohs,” “Jai-Rohs,” “gee-Rohs,”  The correct Greek pronunciation is “yee-Rohs.”   The various names have geographical origins from different peoples’ languages. No matter how you say it, people throughout the states everyone knows what sandwich it is

The gyro that is once said to have originated 2,000 years ago is capturing the attention of Manhattan’s quick eaters.  More than 30 Greek snack stores were selling the gyro in Manhattan in the last year.  In heavily trafficked areas such as Times Square, three stores have opened in the previous two months.  

Why has the Greek Gryo gained a prominent place in the fast-food race?  Store owners, patrons, and native Greeks agree that the two primary reasons are that the gyro is “different” and “delicious . . . The increase in the snack’s popularity may be related to many Americans who visit Greece and sample the local cuisine.

About the Gyro

The ingredients of an American-Greek Gyro are:  A proper gyro created with meat cut off a giant cylinder of well-seasoned lamb or beef.  This meat is cooked on a slowly rotating vertical spit or gyro, implying the circular spinning motion of a gyroscope.  The sandwich maker slices off strips of the warm meat when the sandwich to order, heat pita bread on a griddle or grill, and then serves the meat on the bread, topped with lettuce, onion, and tomatoes, garnish with tzatziki sauce.

The ingredients of a Turkish Doner Kebab are Slices of marinated lamb, mutton, beef, veal, or chicken stack on a vertical Peta bread.

Barter on the streets by the people of Greece, the Middle East, and Turkey for hundreds.  Greek historians believe that the dish originates during Alexander The Great’s when his soldiers used their knives to skewer meat and kept turning the meat over fires.

Some resturants within the local area of Tampa, Florida:

When you are in Greece or New York or within the local area of Tampa, go out and try a gyro sandwich with the knowledge of the mass history of the sandwich.

Post Author: xjasminex

My name is Jasmine. I am a hard-working woman that is a certified chef with a sense of adventure. I experienced within Puerto Rican, French, Thai, and traditional cuisine; nevertheless, I am always open to learning something new. I nice to meet, and I will make you laugh, including but not limited to, I will support anyone the best of my abilities. Check out my food blog at Bingekookin.com to see more.

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