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2. Gyros - Wikipedia

   en.wikipedia.org/wiki/Gyros

   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]

3. Gyro vs. Shawarma: The Key Differences Between Two Street ...

   www.aol.com/gyro-vs-shawarma-whats-difference...

   Pronounced YEE-roh and translating as "turning" in Greek, the gyro is a vertically spit-roasted stacked meat dish, cooked in front of an upright rotisserie. Traditional Greek gyro is made from ...

4. Montreal hot dog - Wikipedia

   en.wikipedia.org/wiki/Montreal_hot_dog

   The Montreal hot dog (French: steamé), also known as a steamie, is one of several variations of hot dogs served as a fast food staple at restaurants and diners in Montreal and other parts of Quebec. In Montreal (and elsewhere in the province of Quebec), the hot dog buns used to prepare steamies are side loading, while a top loading (New ...

5. Kronos Foods - Wikipedia

   en.wikipedia.org/wiki/Kronos_Foods

   Kronos Foods, Inc., is a Chicago -based company which is a foodservice manufacturer of Mediterranean food in the United States and the largest manufacturer of gyros in the world. [1] [2] Kronos Foods is known for being one of the first to produce, standardize, and market gyro cones (an argument exists as to who exactly was the first to "invent ...

6. The Halal Guys - Wikipedia

   en.wikipedia.org/wiki/The_Halal_Guys

   Abouelenein, however, believed that a hot dog was not a satisfying meal, and switched to the current menu of chicken, gyro meat, rice, and pita in 1992. As a result, New York City's Muslim cab drivers flocked to the cart for its ability to provide a quick, relatively inexpensive halal meal. As word of mouth spread via these cab drivers, the ...

7. Doner kebab - Wikipedia

   en.wikipedia.org/wiki/Doner_kebab

   Following several outbreaks of E. coli food poisoning, the Canadian government in 2008 introduced a number of recommendations, including that the meat should be cooked a second time after being sliced from the rotisserie. In Germany, any döner kebab meat placed onto the rotisserie must be sold the same day.