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Fat: 30g (Saturated fat: 9g) Sodium: 1,580mg. Carbs: 51g (Fiber: 4g, Sugar: 9g) Protein: 35g. On Arby's chicken menu, the Chicken Bacon&Swiss gets the dubious award of worst choice for health ...
The name comes from the Greek γύρος ( gyros, 'circle' or 'turn'). It is a calque of the Turkish döner, from dönmek, also meaning "turn". [7] In Athens and other parts of southern Greece, the skewered meat dish elsewhere called souvlaki is known as kalamaki, while souvlaki is a term used generally for gyros, and similar dishes. [8]
Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) high. Pieces of fat may be added to the stack to provide extra juiciness and flavour.
The main difference between shawarma and gyro is the meat. Unlike gyros, which typically contain beef in addition to lamb, the packed-down shawarma meat can include chicken, lamb, turkey, veal, or ...
It seems daunting to learn how to make gyros from scratch, because most of us don't have a spit in the backyard. But it's doable with our step-by-step recipe! The post How to Make Gyros at Home ...
Falafel Falafel balls Alternative names Felafel Type Fritter Course Meze Place of origin Egypt Region or state Middle East Serving temperature Hot Main ingredients Broad beans or chickpeas Cookbook: Falafel Media: Falafel Falafel is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans ...
Greek salad or horiatiki salad ( Greek: χωριάτικη σαλάτα [a] or θερινή σαλάτα [b]) is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically Kalamata olives) and dressed with salt, Greek ...
Chicken, batter or seasoned flour. Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.