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The name comes from the Greek γύρος (gyros, 'circle' or 'turn').It is a calque of the Turkish döner, from dönmek, also meaning "turn". [7]In Athens and other parts of southern Greece, the skewered meat dish elsewhere called souvlaki is known as kalamaki, while souvlaki is a term used generally for gyros, and similar dishes.
Gyro kebab sandwiches in Greece served with fixings and tzatziki sauce in pita bread. While the history of street foods in Greece goes back to ancient times, the iconic Greek gyros and souvlaki as it is known today arose only following the Second World War.
A typical kebab consists of bread stuffed with doner meat shavings, lettuce, sliced tomato and onions, with a choice of sauce including sauce blanche, a mayonnaise-yogurt sauce. Kebabs are usually served with french fries, often stuffed into the bread itself. In Paris, this variation is called sandwich grec ("Greek sandwich").
In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken and toss to coat; let stand at room temperature for 15 minutes.
This sandwich is piled high with fried shrimp, pickles, and creamy mayo so it's big enough to serve for dinner. Best of all, it's ready in just 30 minutes! Get the Shrimp Po'Boy recipe .
The donair is a version of the Turkish doner kebab originated in Halifax, Nova Scotia, Canada in the early 1970s. A proper donair consists of four main ingredients: donair meat, toppings, donair sauce, and pita bread. Donair meat is made from spiced ground beef sliced off a rotating cone.
Döner kebap served with yogurt, tomato sauce and butter, originated in Bursa. The kebab was invented by İskender Efendi in 1867. He was inspired from Cağ kebab and turned it from horizontal to vertical. İslim kebabı (stew) Another version of the aubergine kebab without its skin, marinated in sunflower oil [39] [44] Kağıt kebabı
This is served wrapped in a pita with onions, tomatoes and a unique donair sauce made with sweetened condensed milk, vinegar, and garlic powder. Döner kebab: Turkey: Döner kebab is meat cooked on a vertical spit, normally veal or beef but also may be a mixture of these with lamb, and sometimes chicken.
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