Brief Gyros Overview in Australia

Gyros, literally translated from Greek means 'turning' which elaborates the turning spit the meat is stacked on as it gets grilled. It is believed that influences of the gyros stretches back to the 9th Century where in Baghdad they made "Judhaba" a similar dish to the Greek gyros. However today it is mooted that the gyros was originally made in Livadia, central Greece roughly around the 1950s. Interestingly, Greek connoisseurs would also note that is the same area where the first souvlaki on a wooden stick was also invented.

In Australia, the large Greek community popularised this and has become a favourite among the general population. Traditionally in Greece, gyros is made of pork but to suit a larger customer base, Lamb and Chicken versions have been introduced. This usually accompanied with usual salads and wrapped pita bread or souvlaki bread that be lightly grilled and doused with olive oil. In most cases the gyros are sliced in thicker pieces as compared to doner kebabs that usually sliced to thin shards of meat. The result is a hearty Greek meal; that satisfies those greasy cravings. According to visitors from Greece however, the gyros found in Australia tend to contain twice or three times the fillings as compared to the traditional gyros back in the homeland.

It is hard to find any authentic gyros shops at all in Queensland; the closest would be to visit Greek Restaurants in Brisbane. However further down south to the states of New South Wales and Victoria, considering the larger Greek population there Gyros shops are found in abundance. While at these Gyros shops, it is recommended to try out the other Greek cuisine on offer such as the haloumi or souvlaki which go great with one another. If you are looking for a quick hearty meal anytime of the day, hunt down a gyros shop.