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What is the most traditional way to eat gyro?

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ssherie_

ssherie_

Active member
Hey everyone, i’ve been noticing that a lot of the gyro places near my house are changing up their menu. They are now more options for sauce, and they’re adding new types of meats. This has me curious… what’s the most traditional way to eat gyro/souvlaki? I’ve never been to Greece so I don’t know if places in Canada are just catching up, or if they’re creating new trends.
 
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I am a huge fan of deconstructed gyros (gyro plate stlye):
Gyro-Plate-720x480.jpg
 
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I would say most places that are Greek-owned are authentic. Now a days places in Greece are definitely swtiching up their game and becoming more trendy, I’ve even seen tofu and vegan gyros. 🤯
 
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I would say the classics are pork gyro and chicken souvlaki, both with tzatziki and french fries :) those are also my favourite. This is what they look like:

Traditional-Gyro-720x480.jpg
 
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tomipark said:
I would say most places that are Greek-owned are authentic. Now a days places in Greece are definitely swtiching up their game and becoming more trendy, I’ve even seen tofu and vegan gyros. 🤯
Click to expand...
Vegan gyros??? I’ve never even heard of that…kind of sounds weird to me. But I agree, the most classic is pork gyro, which i love!! It tastes best with everything on it, tomatoes, onions, tzatziki, and french fries.
 
Yes, these are definitely the classics. Although I do like the new “sauce” that they’re using. That’s what they call it at the gyro place I go to in Athens near the airport. I think it’s a mixture of ketchup, mayo and mustard kind of like the sauce that they have at Shake Shack. It’s really good with chicken souvlaki, but I always like to get one of each whenever I visit.
 
tomipark said:
I would say most places that are Greek-owned are authentic. Now a days places in Greece are definitely swtiching up their game and becoming more trendy, I’ve even seen tofu and vegan gyros. 🤯
Click to expand...
I could eat a vegan or tofu gyros every day of my holiday 💙🤍
 
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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
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  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
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    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
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