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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]
Oven-Roasted Chicken Gyros. Serves 4 to 6. You don't need a rotisserie to make chicken gyros. This recipe replicates the flavorful street-food classic in a hot oven and is perfect for family and ...
Greek baklava. Greek gyros rolled in a pita. The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten.
Kapsalon is a Dutch food item consisting of French fries topped with döner or shawarma meat, garlic sauce, and a layer of Gouda cheese, baked or broiled until melted, and then subsequently covered with a layer of dressed salad greens and more sauce. The dish is usually served as fast food in a disposable metal tray.
Low-Carb Turkey Gyro Bowls With tender spiced meat, crunchy fresh veggies, tzatziki , and chewy pita, it's not hard to see why Greek gyros are so globally beloved.
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 ...
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