Gas Units Shawarma/Gyros Broilers

Gas Units Shawarma/Gyros Broilers

Gas Units Shawarma/Gyros Broilers

Shawarma is a Levantine Arab meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. Shawarma is usually eaten with tabbouleh, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips. Similar dishes in the region include Turkish döner kebabs and Greek gyros.

Invented in Turkey in the 18th or 19th century, doner kebab means “rotating grilled meat.” When it was introduced to Greece, the locals named it “gyros,” the Greek word for “turn.” Likewise, when it spread through the Middle East, it was called “shawarma,” an Arabic word for turning. Origin from- Shawarma, like gyros, is derived from it. Shawarma was brought to Mexico by immigrants from the Middle East, where it evolved in the early 20th century.

Shawarma also shaurma and other spellings, is a Middle Eastern meat preparation based on the doner kebab of Ottoman Turkey. Originally made of lamb or mutton. Today’s shawarma may also be chicken, turkey, beef, or veal, cut in thin slices and stacked in a cone-like shape on a vertical rotisserie .Thin slices are shaved off the cooked surface as it continuously rotates

Gas Units Shawarma/Gyros Broilers 

Gas Broilers Shawarma/Gyros

Gyros are believed to have originated in Greece. They are very similar to the döner kebabs of Turkey and shawarma of the Middle East, which are slices of meat, rather than a minced loaf.

1971 – Food historians generally agree the name “gyro” and the current sandwich are both recent inventions that originated in New York. According to the New York Times newsaper, modern gyros were very popular in the city during the early 1970s:

“A sandwich that is said to have originated 2,000 years ago is capturing the attention of Manhattan’s quick eaters. The sandwich, a Greek gyro, pronounce “year-oh” is a lamb, tomato and onion concoction nestled in a fold of a soft bread called pita. More than 30 Greek snack stores selling the gyro have opened in Manhattan in the last year, according to the proprieter’s estimates. In a heavily trafficked areas such as Times Square, three stores have opened in the last two months.

Why has the Greek Gryo gained a prominent place in the fast food race? Store owners, patrons and native Greeks agree that the two major reasons are that the gyro is “different” and “delicious . . . The increase in the snack’s popularity may be related to the large number of Americans who visit Greece and sample the local cuisine. The term gyro denotes a ring or circle and the rotation of the meat as it is cooked. Greek historians attribute the origin of the dish to soldiers from the army of Alexander the great.

Gas Units Shawarma/Gyros Broilers

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