Gyro and döner, which came first and what are the differences?

Gyro and döner are both popular Mediterranean dishes, often enjoyed as street food. They share many similarities, but there are also some key differences.

Origins

The gyro, which means 'turn' in Greek, is a dish that originated in Greece. It is typically made with pork or chicken, which is marinated in a mixture of olive oil, lemon juice, garlic, and herbs before being stacked on a vertical rotisserie and slow-roasted. The meat is then shaved off and served with pita bread, tomatoes, onions, and tzatziki sauce.

The döner, on the other hand, is a Turkish dish that is made with lamb or beef. The meat is also slow-roasted on a vertical rotisserie, but it is seasoned with different spices and herbs. It is then typically served with lavash or pita bread, tomatoes, onions, and a yogurt-based sauce.

Differences

The main differences between gyro and döner are the type of meat used and the seasoning. Gyro is typically made with pork or chicken, while döner is made with lamb or beef. The seasoning and spices used in the marinade also differ. Gyro is typically seasoned with olive oil, lemon juice, garlic, and herbs, while döner is seasoned with a mixture of paprika, cumin, oregano, and other spices.

Another difference is in the sauces that are typically served with the dishes. Gyro is usually served with tzatziki sauce, which is made with yogurt, cucumber, and garlic, while döner is typically served with a yogurt-based sauce that is seasoned with herbs and spices.

While there are some differences between gyro and döner, both dishes are delicious and offer a taste of Mediterranean cuisine.