Five Main Types of Meat That Are Used to Make Gyros
Gyros, the Greek sandwiches that contain strips of meat, get their name from the first letters in the Greek phrase “gyro pou sto roasted,” which means for roasted meat to turn. Spices and added layers of fat make the meat savory and crispy as it cooks. Now, some of you may not know this but gyros can actually be made up of different types of meat. This is why we thought it would be useful to put together a short article on this subject. If this is something that you want to learn more about, read on for the five main types of meat that are used to make gyros.
Gyro meat evolved from the Turkish doner kebab, which uses lamb shaved straight off a vertical spit. In the doner kebab dish, lamb and sometimes mince is seasoned, then pressed into a cylindrical shape. When the lamb is too lean, layers of fat are sometimes added into the pressing.
Pork gyros are present in countries where there are more pigs than lambs. When making gyros with pork, it’s important that fat trimmings are added to the lean pork to ensure the finished gyro will have the right balance of flavors. With that being said, many people have dietary restrictions when it comes to pork so this type of meat isn’t commonly used in gyros.
Lean and inexpensive, chicken gyros are a relatively new addition to the food scene in Greece. As skinless chicken contains so little fat, manufacturers add vegetable oil or lamb fat to cooked chicken. Chefs must take care to sear the chicken long enough that it cooks all the way through, as raw chicken carries a greater risk of bacterial contamination than other meats.
This may be the most popular type of meat used for gyros. Diners in both England and South America use the gyro technique with beef because beef is both familiar and plentiful in their countries. The British version of gyros is called doner kebabs, but they are functionally identical to the Greek gyros. Beef works well as meat for gyros because it naturally has a high-fat content and a solid texture, which allows it to be formed into solid, easily sliced cylinders. If you’re looking for an entry point for gyros, beef is a great place to start.
While it isn’t necessarily a type of meat, it’s important to mention that blended minced meats are used to make gyros. All of the previously mentioned types of meats can be combined to make gyros. Depending on the ratio of meat types, a gyro can have a distinctive flavor unlike any other type of meat. These combinations, such as beef and chicken gyros, allow people with dietary restrictions to enjoy these wonderful sandwiches.
We hope this article proves to be useful when it comes to helping you better understand the different types of meat that are used for gyros. With this information, you’ll be able to choose the best type of meat for your gyros. However, we do encourage you to try these different types of meat for yourself so you can make the most informed decision possible.
George’s Gyro Spot restaurant is located in Chesterton, Indiana. We serve Chicago dogs, Italian beef, gyros, polish dogs, and cheeseburgers. Our restaurant is affordable and we serve all our food quickly with exceptional service. For more information on what we have to offer, visit our website today!!