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What Are The Ingredients of An Authentic Greek Gyros?

About a year ago, Dimitri made a post about the elements of a gyros. Mezes Greek Grill serves Authentic Greek Gyros, featuring rotisserie hand-stacked (not pressed) top-round and leg of lamb, or chicken. Each Gyros is presented like back home in our village, finished off with a complement of fries right on top.

Wikipedia Says:

A Gyro or Gyros {if you’d like to learn more about how to say it correctly, read Aphrodite’s Blog Greek 101 Lesson} is a Greek dish made of meat cooked on a vertical rotisserie, normally beef, veal, mutton, pork or chicken, or other alternatives such as feta or haloumicheese, and usually served in a pita or sandwich, with tomato, onion, and tzatziki sauce.

To make Authentic Greek Gyros, we stack the filets of the lamb and beef, as well as chicken, provided by our locally, onto a skewer in the shape of an inverted cone.


Then we place the skewer on a tall vertical rotisserie which turns slowly in front of our preferred source of heat, an electric broiler. If the meat is not fatty enough, sometimes we’ll add strips of fat so that the roasting meat always remains moist and crisp. As the cone cooks, lower parts are basted with the juices running off the upper parts. Finally, the outside of the meat is sliced vertically in thin, crisp shavings.

It is served in an oiled, lightly grilled piece of pita, rolled up with tomatoes, onions, lettuce, and your choice of Greek spiced yogurt or mustard aioli sauce. All topped off with a handful of hand-cut french fries.

Whereas Gyros meat can be beef, veal, pork, lamb, chicken, or a mixture, we serve two versions: lamb and beef or chicken seasoned with Rosemary, Oregano, Salt, Pepper, Thyme, Paprika, Greek Spice Throumbi and a special secret ingredient which I can’t tell you about.


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