Discover the rich history and tradition behind one of Greece’s most beloved street foods.

Gyros, with its savory meat, fresh vegetables, and tangy tzatziki sauce wrapped in warm pita bread, has become one of Greece’s most iconic culinary exports. But the history of this beloved street food is as rich and complex as its flavors.

Ancient Origins

The concept of cooking meat on a vertical rotisserie dates back to ancient times. The Ottoman Empire had their version called “döner kebab,” which directly influenced the Greek gyros we know today. The name “gyros” itself means “turn” or “revolution” in Greek, referring to the rotating cooking method.
While the cooking technique has ancient roots, gyros as we know them today emerged in the early 20th century. After the population exchange between Greece and Turkey in 1923, Greek refugees brought with them the concept of stacked meat cooked on a vertical rotisserie.

The Evolution in Greece

In the 1940s and 1950s, gyros began appearing in Athens and other urban centers in Greece. Initially, it was made with pork, chicken, or lamb, but as Greek immigrants brought the dish to America, beef became more common due to its availability and lower cost.