"Savor the Tasty History of Greek Gyros and Souvlaki: A Flavorful Journey Through Time"

The history of the gyro can be traced back to ancient Greece, where the traditional dish of spit-roasted meat dates back to as early as the 2nd century BC. The word "gyro" is derived from the Greek word for "turn," referring to the method of cooking the meat, which was usually seasoned lamb or pork, on a vertical rotisserie.

On the other hand, Souvlaki is a type of Greek fast food consisting of small pieces of meat, typically pork or chicken, skewered and grilled. Unlike the gyro, which is made by cooking meat in a rotisserie, souvlaki is cooked on a skewer over an open flame.

In Greece, both the gyro and souvlaki have been enjoyed for centuries, with the popularity of souvlaki likely increase in the 20th century as Greeks began to migrate to other countries and brought their culinary traditions with them.

When it comes to the spices used in gyros and shawarma, there are some similarities but also some differences. Both dishes typically feature a blend of spices such as paprika, cumin, coriander, and garlic, but shawarma also often includes cinnamon and allspice, making it a slightly sweeter and more exotic flavor. Gyros, on the other hand, tend to be more savory and herbaceous, with the addition of herbs like oregano, thyme, and rosemary.

Gyro and souvlaki are both beloved dishes in Greece with a rich history. The combination of spices in each provides a unique and irresistible flavor experience. So if you're looking for a delicious and satisfying meal that transports you straight to the sunny Mediterranean, look no further than a classic gyro or souvlaki!