What meat is used in Greek gyros?

Traditional Greek gyros uses seasoned pork as the primary meat. Greek vendors stack thin pork slices on vertical rotisserie spits. Chicken and lamb are also common, especially outside Greece. Pork distinguishes Greek gyros from Turkish döner which typically uses lamb or chicken.

What is the difference between gyros and döner?

Gyros is Greek and traditionally uses pork with tzatziki sauce and Greek seasonings. Döner kebab is Turkish and uses lamb or chicken with different spices and sauces. Both cook meat on vertical rotisseries, but the flavors, seasonings, and cultural origins differ significantly.

When was gyros invented?

Modern gyros as we know it developed in Athens, Greece during the 1920s. Greek cooks adapted the vertical rotisserie technique after observing Turkish döner kebab. While ancient Greeks used vertical roasting, the pita wrapped sandwich format is a 20th century innovation.

What is tzatziki sauce?

Tzatziki is a Greek yogurt based sauce made with cucumber, garlic, lemon juice, olive oil, and dill. It is always served with authentic gyros. The cool, creamy sauce balances rich meat flavors and adds moisture to the pita wrap.

Why do Greeks put fries in gyros?

Greeks traditionally stuff French fries directly inside gyros wraps for a complete, filling meal. The fries add texture contrast and absorb sauce. This practice is standard in Greece but confuses tourists. Greek immigrants brought this tradition worldwide, though many shops skip it.

How is gyros meat cooked?

Gyros meat cooks on a vertical rotating spit in front of intense heat sources. Vendors stack thin seasoned meat slices into a cone shape. The spit rotates continuously while vendors shave off the crispy outer layer. This keeps meat fresh and prevents overcooking.

Is gyros the same as shawarma?

No, gyros and shawarma are similar but distinct. Gyros is Greek, traditionally uses pork, and is served with tzatziki. Shawarma is Arab, uses lamb or chicken, and comes with tahini or garlic sauce. Both use vertical rotisseries but have different spices and cultural origins.

Gyros: Greece's Answer to the Vertical Rotisserie

Why everyone mispronounces this Greek street food

Gyros is Greek meat cooked on a vertical rotisserie and served in pita bread. Learn the correct pronunciation, how it differs from döner, and its 1920s origins.

Key Facts

Origin

Greece (modern form in 1920s)

Name Meaning

Turn or rotate in Greek

Correct Pronunciation

YEE rohs (not JYE rohs or HEE rohs)

Traditional Meat

Pork (chicken and lamb also common)

Cooking Method

Vertical rotisserie spit

Typical Toppings

Tomato, onion, tzatziki sauce

Bread Type

Pita flatbread

Cooking Temperature

Around 200°C (400°F)

Meat Stacking

Thin slices pressed into cone shape

Serving Style

Wrapped or on a plate with fries

Quick Stats

Attribute	Value
Modern Development	1920s Athens, Greece
Ancient Predecessor	Existed in some form for centuries
Spit Rotation Time	Continuous during service
Meat Seasoning	Oregano, thyme, garlic, paprika
Popularized in USA	1970s by Greek immigrants
Typical Serving Size	150 to 200 grams of meat
Common Side	French fries (even inside the wrap)
Global Variations	Greek, Turkish döner, Arab shawarma

About Gyros: Greece's Answer to the Vertical Rotisserie

Tempura is a Japanese frying technique known for its ultra light, crisp texture. Although it is now a symbol of Japanese cuisine, the method was introduced to Japan by Portuguese missionaries in the mid 1500s. What makes tempura unique is its ice cold batter, minimal mixing, and precise frying that produces a delicate, airy coating rather than heavy breading.

Portuguese Origins Japan Refined

Portuguese traders and Jesuit missionaries arrived in Japan around 1543 and prepared fried fish and vegetables during Catholic fasting periods known as tempora. Japanese cooks observed this method and adapted it using local seafood, vegetables, and oils. Over time, Japan refined the technique into something entirely its own. The name tempura comes directly from these religious fasting traditions rather than from Japanese language.

Why Ice Cold Water Matters

The defining secret of tempura batter is ice cold water. Cold temperatures slow gluten formation in flour, preventing the batter from becoming elastic or chewy. Many chefs even add ice cubes to keep the mixture chilled throughout cooking. When the cold batter hits hot oil, rapid temperature contrast creates tiny air pockets, resulting in a crisp, lacy texture that feels light rather than greasy.

Lumpy Batter Is the Goal

Unlike Western batters, tempura batter should never be smooth. Visible flour streaks and lumps are intentional. Overmixing activates gluten and ruins the texture. Japanese chefs mix flour, egg, and water with chopsticks using just a few quick strokes. This uneven batter clings lightly to ingredients and fries into a brittle, delicate shell that stays crisp longer.

Edo Period Street Food Popularity

Tempura became widely popular during the Edo period when Buddhist dietary customs limited meat consumption. Fried vegetables and seafood offered satisfying meals without violating religious practices. Street vendors in Edo, modern Tokyo, sold tempura as fast food to workers. Its quick cooking time and portability helped cement its place in everyday Japanese cuisine.

Skill Behind Professional Tempura

Making great tempura requires years of practice. Chefs must judge oil temperature visually and adjust timing for each ingredient. Vegetables fry at lower heat than seafood, and even small temperature changes affect texture. Because tempura loses crispness quickly, it must be served immediately. In Japan, elite tempura restaurants employ chefs who specialize exclusively in frying.

Beyond Shrimp Tempura

While shrimp tempura is globally famous, Japanese tempura includes a wide range of ingredients. Sweet potato, eggplant, kabocha squash, mushrooms, lotus root, and shiso leaves are common. Seasonal ingredients are especially valued. Kakiage combines small vegetables and seafood into crispy fritters. Each item requires slightly different batter thickness and frying time to achieve perfect balance.

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Did You Know?

•

The correct pronunciation is YEE rohs, not JYE rohs or HEE rohs

•

Traditional Greek gyros uses pork, unlike Turkish döner which typically uses lamb

•

Greeks commonly put French fries inside the gyros wrap for a complete meal

•

The word gyros means turn or rotate in Greek, referring to the cooking method

•

Modern gyros developed in Athens during the 1920s after observing Turkish döner technique

Frequently Asked Questions

The correct Greek pronunciation is YEE rohs, not JYE rohs or HEE rohs. The Greek letter gamma sounds like English Y before vowels like i and e. Most Americans mispronounce it as JYE rohs like gyroscope, but Greeks say YEE rohs.