At Restaurant Supply, we love food from every culture. Today, we’re going to talk a little more about Greek food – specifically, the gyro. This treat has been around for at least a hundred years, gaining popularity in the United States after 1965. There is nothing in the world that can match a properly prepared gyro.
Gyros get their name from gyroscope, meaning ‘turn.’ The meat within a gyro is crafted from pressed beef or lamb and cooked on a vertical broiler. The meat is then shaved off and placed into pitas and topped with lettuce, tomato, and tzatziki sauce. These sandwiches are a hit for restaurant managers because they’re easy to make and fairly cost efficient.
The origins of mass marketing the gyro in the US are conflicted. There are a few people who say that they were the ones to bring it to the public. We do know, however, that many of the first gyros were sold in Chicago, as there was a heavy Greek population there at the time. Now, Greek restaurants and gyros can be seen in nearly every city, large or small.
For a Greek restaurant, the vertical rotisserie is the most important tool in the shop. It cooks the deliciously seasoned meat to perfection, allowing the chefs to shave off pieces for sandwiches. This slow broiling allows the meat to cook all the way through without burning the meat on top. Not only does the rotation keep everything warm, but it provides a very nice display.
If you have never had a gyro, or just haven’t had one in a while, gyros make the perfect lunchtime meal. Take the sandwich, add some fries and a drink, and you’ve got a little bit of lunching heaven on your hands.
Special thanks go to JeffreyW on Flickr for the Creative Commons use of the picture.
