Greek Gyros: They are Easier to Make than You Think
Do a quick internet search, and you will find that the Greek gyro beginnings are about as mysterious as the Tzatziki sauce that makes these compact eatables delicious. Some believe the gyro originated in surprise, Greece, because of its similarity to Turkey’s döner kebabs and the shawarma of the Middle East. All have slices of meat, rather than a minced loaf. Still, others say that it originated sometime in the 19th century as immigrants came into the United States and started to mingle with other nationalities.
The Greek gyro no matter where it came from is one of the all-time favorite wrapped sandwiches in any Greek home or festival. It is made traditionally with ground meat (traditionally lamb), which include beef, chicken, pork, and more recently fish, topped with onions, tomatoes, roasted vegetables, spices, and Tzatziki sauce.
So, if you looking for a quick easy meal that encompasses all the flavors of a sandwich and the convince of a wrap you may have found your answer. The Greek Gyro made with lamb in a stovetop skillet will definitely do! The gyro is an effortless recipe that allows you to make a simple and scrumptious full-fledged meal all in one easy to easy to package.
A traditional Greek gyro sandwich is incomplete without lamb. The lamb is roasted in rotisserie style on a spit. The meat is then shaved and served on a warm piece of pita bread. The topping consists of fresh vegetables that include cucumber, tomatoes, and onions coupled with a rich and creamy Tzatziki sauce. This combination gives it a deliciously addicting flavor! The best part is that you cook it in one pot, making it an easy dish to prepare.
Click here for the full recipe, but now let’s talk a bit about the dish itself.
Substitutes
When you make a gyro from a combination of whole-grain pitas, vegetables, lean meats, and unsaturated fats, this can be a compact meal on the go. Substitute healthy organic lean chicken, pan-seared veggies, and the number of calories goes down, and nutrients (depending on your veggies) goes up. When made with good lean meat and healthy vegetables, Greek gyros can be a great source of fiber, protein, vitamins, and calcium.
Many people might find lamb to have a strong flavor. If you are someone who is not very fond of lamb, feel free to switch to ground beef or pork. Other than this, if you are not a rice person, you can use orzo pasta.
Sun-dried tomatoes, artichoke hearts, green bell peppers, red bell peppers, pepperoncini peppers, and red onions are other add-ons that you can include in your topping to make it more flavorful. They can be perfect additions if you are looking for ways to make the meal look a tad fancier.
Are Greek Gyros healthy?
We cannot provide 100% verdict on this, because what you put into your Greek Gyro is what matters. To put things in perspective, ground lamb can be a rich source of protein. However, it has a high saturated fat content that means it is not healthy in a large amount. Excessive consumption of saturated fat can end up raising bad cholesterol levels.
Speaking of this, if you are someone who is keeping a check on your fat consumption, you might want to consider alternatives like lean ground beef, ground chicken, or perhaps, turkey.
The very creamy Tzatziki sauce is relatively low in calories, containing approximately 35 calories in two tablespoons. Tzatziki sauce is prepared with salted yogurt mixed with pureed cucumbers, garlic, salt, olive oil, dill, mint, thyme, parsley, and some people use vinegar or lemon juice to give it a zing. Straining the yogurt can reduce the lactose and makes it higher in protein.
To make the meal healthier, go for a gluten-free meal, and serve the dish alongside some cauliflower rice or zucchini noodles. This will give you a healthy, gluten-free meal!
Greek Gyro Fun Facts:
- Did you know that most people say the word gyro wrong? Yep, the G is silent—bonus fun fact. There is no letter G in the Greek language.
- September 1st is National Gyro Day.
- In Greek, (or is it gReek)? Gyro means to turn.
- The technique of grilling meat vertically on a spit was first utilized in Ottoman Bursa in the 19th century.
About the Author
Camellia Jones is an editor at Twigs Cafe. She rounds up all the delicious food from the web for specific diets. She likes to spend the rest of her time with her children.
