I decided to write this tip due to some people complaining about there pizza's in a Restaurant(Blue Sky) in Gouves.
Pizzas in Greece are not like the Pizza you get in Italy. They are more like American ones. A bit like cross between a Pizza and a cheese flan with their high sides and cheese fillings. Look on them as something other than a pizza and you will find them very nice.
Gyros is traditionally made of pork. In recent years chicken gyros has appeared, thanks to its low fat content. Recently the doner kebab has also shown up, made of mixed lamb and beef mince.
In the Greek gyros, the pita bread is not cut open to insert the meat and vegetables, That is the Cypriot pita, which has a different flavour to the traditional Greek variety.
There is also the version in half a small loaf of bread with the centre removed, which is basted and grilled like pita bread.
In northern Greece gyros is served with mustard or ketchup instead of yoghourt. In Athens, gyros does not include chips and is smaller than the portion you’ll eat in Crete.
Make your own...
This is probably the best way of enjoying a healthier gyros with quality ingredients. Ready-made pita bread is sold in all major supermarkets and pork is readily available. Recently, special herb and spice mixtures for gyros have come on the market, although oregano, salt, pepper and cumin are found in every home. The recipe below is just one of the many variations you can try. With a bit of imagination and experimentation you can create your own perfect gyros recipe.
Cut the meat into narrow, thin strips and marinade it in a little vinegar. Add a dash of oregano and cumin if you like the flavour. Defrost the pita bread, slice the tomato and onion thinly and fry the chips. You’ll also need some yoghourt, tzatziki, mustard or whatever else you want to spread on the pita.
When the meat is ready, cook it on the grill along with the pitas. Spread your chosen sauce on the pitas and add the meat, tomato and onion. The chips can go in the pita too or be served separately on the plate. The second option makes it easier to wrap the pita as it won’t be too full.
Skewered pork meat, a traditional Greek dish. It is served with french fries and there is also chicken, lamb and swordfish souvlaki.Apart from the classic pork souvlaki, you can also try chicken or any other meat. One shop in Athens even serves ostrich souvlaki. All these variations were invented to provide a different taste, and also contain far less fat and cholesterol than pork. In restaurants (but not souvlaki shops) the souvlaki is larger and threaded on a metal skewer. You can also order swordfish, prawn or vegetable souvlaki.
The traditional kebab is also cooked on a spit but it’s not called a souvlaki. It’s made of lamb or pork mince with spices and looks like a big elongated meat patty.