One of America’s Favorites – Gyros

June 14, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Gyros sandwiches wraps in Greece, with meat, onions, tomato, lettuce, fries, and tzatziki rolled in a pita

A gyro or gyros pronounced [ˈʝiros]) is a Greek dish made from meat cooked on a vertical rotisserie. Like shawarma and al pastor meat, it is derived from the lamb-based doner kebab. In Greece and Cyprus it is prepared most often with pork or chicken, whilst beef, chicken, and lamb are common in other countries. It is typically served wrapped or stuffed in a pita, along with ingredients such as tomato, onion, and tzatziki sauce.

Grilling a vertical spit of stacked meat slices and cutting it off as it cooks was developed in Bursa in the 19th century Ottoman Empire, and called doner kebab (Turkish: döner kebap). Following World War II, doner kebab made with lamb was present in Athens, introduced by immigrants from Anatolia and the Middle East. A distinct Greek variation developed, often made with pork and served with tzatziki sauce, which later became known as gyros.

By 1970, gyros wrapped sandwiches were already a popular fast food in Athens, as well as in Chicago and New York City. At that time, although vertical rotisseries were starting to be mass-produced in the US by Gyros Inc. of Chicago, the stacks of meat were still hand-made.

Gyros plate

According to Margaret Garlic, it was she who first came up with the idea to mass-produce gyros meat cones, after watching a demonstration by a Greek restaurant owner carving gyros on the What’s My Line? television show. She convinced her husband John Garlic, a Jewish former Marine and then Cadillac salesman, of the idea. After obtaining a recipe from a Greek chef in Chicago, the couple rented a space in a sausage plant in Milwaukee and began operating the world’s first assembly line producing gyros meat from beef and lamb trimmings, in the early 1970s. The Garlics later sold their business to Gyros Inc., which along with Central Gyros Wholesale, and Kronos Foods, Inc, also of Chicago, began large-scale production in the mid-1970s.

 

The name comes from the Greek γύρος (gyros, ‘circle’ or ‘turn’), and is a calque of the Turkish word döner, from dönmek, also meaning “turn”. It was originally called ντονέρ (pronounced [doˈner]) in Greece. The word ντονέρ was criticized in mid-1970s Greece for being Turkish. The word gyro or gyros was already in use in English by at least 1970, and along with γύρος in Greek, eventually came to replace doner kebab for the Greek version of the dish. Some Greek restaurants in the US, such as the Syntagma Square in New York City—which can be seen briefly in the 1976 film Taxi Driver—continued to use both doner kebab and gyros to refer to the same dish, in the 1970s.

 

In Greece, gyros is normally made with pork, though other meats are also used. Chicken is common, and lamb or beef may be found more rarely. Typical American mass-produced gyros are made with finely ground beef mixed with lamb.

Gyros preparation

For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on a spit and seasoned. Fat trimmings are usually interspersed. Spices may include cumin, oregano, thyme, rosemary, and others. The pieces of meat, in the shape of an inverted cone, are placed on a tall vertical rotisserie, which turns slowly in front of a source of heat or broiler. As the cone cooks, lower parts are basted with the juices running off the upper parts. The outside of the meat is sliced vertically in thin, crisp shavings when done.

The rate of roasting can be adjusted by varying the intensity of the heat, the distance between the heat and the meat, and the speed of spit rotation, thus allowing the cook to adjust for varying rates of consumption.

In Greece it is customarily served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, lettuce, and french fries, topped with tzatziki sauce or, sometimes in northern Greece, ketchup or mustard.

Jennie – O Recipe of the Week – Turkey Meatball Gyros

January 8, 2016 at 5:53 AM | Posted in Jennie-O Turkey Products | 3 Comments
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This week’s Jennie – O Recipe of the Week is Turkey Meatball Gyros. Made with the delicious JENNIE-O® Italian Style Turkey Meatballs and served on Whole Wheat Pita Bread! You can find this recipe on the Jennie – O website (http://www.jennieo.com/). You can find a great selection of healthy and delicious appetizers, entrees, and dessert recipes all on the Jennie – O site. Also you can find on all the Jennie – O Products and tons of healthy tips, Enjoy and make the Switch in 2016!

 
Turkey Meatball Gyros

IngredientsTurkey Meatball Gyros
1 cup diced cucumber
½ cup plain low-fat yogurt
¼ cup chopped red onion
2 tablespoons lemon juice
2 tablespoons dried dill weed
16 JENNIE-O® Italian Style Turkey Meatballs
4 (6-inch) whole wheat pita bread, warmed
1 cup shredded romaine lettuce
½ cup chopped tomatoes
Directions
1 – In medium bowl, mix cucumber, yogurt, onion, lemon juice and dill; refrigerate.

2 – Place 4 hot meatballs down center of pitas. Top with lettuce, tomatoes and drizzle center with sauce. Fold pita over. Cut in half.

Nutritional Information
Calories 290 Fat 17g
Protein 23g Cholesterol 100mg
Carbohydrates 13g Sodium 650mg
Fiber 2g Saturated Fat 5g
Sugars 2g

http://www.jennieo.com/recipes/811-Turkey-Meatball-Gyros

 
Jennie – O Fully Cooked Italian Style Turkey Meatballs
No thawing necessary. Ready in 2-3 minutes, they come fully cooked and go right from the freezer to the microwave.
Find this product in the freezer section of your grocery store.

Product Features:
* Approximately 24 MeatballsJennie - O Fully Cooked Italian Style Turkey Meatballs
* 24-oz package
* Gluten Free

Nutritional Information
Serving Size 84 g Total Carbohydrates 2 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 110 Sugars 0 g
Total Fat 13.0 g Protein 16 g
Saturated Fat 4.0 g Vitamin A 2%
Trans Fat .0 g Vitamin C 2%
Cholesterol 80 mg Iron 10%
Sodium 440 mg Calcium 6%
Ingredients
Ingredients: Turkey, Water, Soy Protein Concentrate (with Caramel Color), Contains 2% or Less Salt, Natural Jennie O Make the SwitchFlavoring, Seasoning (Spices, Yeast Extract, Dehydrated Onion, Granulated Garlic, Dehydrated Bell Peppers, Dehydrated Parsley, Natural Flavors Including Extractive of Paprika, Salt).
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

http://www.jennieo.com/products/85-Fully-Cooked-Italian-Style-Turkey-Meatballs

Fair Food Recipes

August 11, 2015 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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County and State Fair Season is winding down but you can still enjoy the foods of Fairs, only healthier and Diabetic Friendly! From the Diabetic Living Online website it’s Fair Food Recipes. From one my favorite sites for Healthy, Delicious, and Diabetic Friendly Recipes, Diabetic Living Online. http://www.diabeticlivingonline.com/

 

 

Fair Food RecipesDiabetic living logo
Step right up! Here are nine fun state fair-inspired foods you can enjoy like never before, including corn dogs, funnel cakes, mini doughnuts, lemonade, pork tenderloins, and kettle corn. Bring the magic of the fair to your table with classic summer recipes made healthier for a diabetes diet. Now that’s spectacular!

 

 

Grilled Turkey Gyros

We swapped in lean turkey breast, a low-fat sauce, and whole wheat pita bread to make these gyros more healthful……..

 

Lemonade Shake-Ups

A couple tablespoons of a sugar substitute make this freshly squeezed lemonade a sweet summertime treat to sip……

 

Pork Tenderloin Sandwiches

Lightly coated pieces of lean pork and a crunchy, fiber-rich vegetable slaw make this healthier version of a pork tenderloinsandwich a fair-worthy meal……

 

 

* Click the link below to get all the Fair Food Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/popular/fair-food-recipes

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