Gyro, Shawarma and Jerky

Dear respected visitors, ビジタ, and الزائر,


Originating from the Ottoman Empire Turkey in the 18th or 19th century Gyro or shawarma is doner Kebab. Doner 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.” When the meat gloriously spins on a , these names stuck. The gyro or shawarma kebab is served from a large cone that slowly turns and roasts all day, cooking the meat in its own juices. Read further here and here for appreciation of the taste of gyro and sahwarma and toppings.


The gyro and the shawarma are two staples of Mediterranean/Middle Eastern cuisine that have gone mainstream in the United States. Amazon’s has made itself a constant marketeer of the gyro and shawarma cones for conversion by sellers into sandwich, wrap or on plate all over the world.

Jerky takes a lot more meat costly to make. Beef is about 60% water, so when it is dried most of the weight is evaporated. It takes about 2.5 Lbs of quality beef to make 1 Lb of jerky. Not surprising more expensive.



Alhaj@Alhaj ibn ibrahim Asysarawaky