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The name comes from the Greek γฯρος (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]
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.
Artichokes with olive oil, onion, carrots and potatoes in casserole. Arakas me aginares (αρακฮฌς με αγκινฮฌρες) Green peas with artichokes. Briám (μπριฮฌμ) Baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and herbs and seasonings.
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 ...
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 ...
For decades, Greek City Grill owner Bob Daskalakis and his family have served up Greek and American fast-food favorites such as burgers and gyros in a cool, casual setting. The gyros are award ...
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