Meat on a Spit: A Journey Through the History and Culture of Gyros, Shawarma, Doner, and Tacos Al Pastor

Meat on a Spit: A Journey Through the History and Culture of Gyros, Shawarma, Doner, and Tacos Al Pastor

Meat on a Spit: A Journey Through the History and Culture of Gyros, Shawarma, Doner, and Tacos Al Pastor

Meat on a spit has been a culinary tradition for centuries, with each culture putting its own unique spin on the technique. In this book, we'll take a deep dive into the history and cultural significance of four of the most iconic dishes that are cooked on a spit: gyros, shawarma, doner, and tacos al pastor. From the streets of Greece to the markets of the Middle East, we'll explore the origins and evolution of these dishes, learning about the spices, techniques, and ingredients that make them so special.

But this book is more than just a journey through the past - it's also a celebration of the present. We'll share recipes and techniques for making these dishes at home, so that you can enjoy the flavors and aromas of the world's best street food in your own kitchen. Whether you're a seasoned cook or a newcomer to the world of global cuisine, "Meat on a Spit" will take you on a journey that is sure to delight your taste buds and expand your culinary horizons. So grab a skewer and let's get cooking!

I would be happy to provide you with information and recipes for gyros, shawarma, doner, and tacos al pastor.

Gyros:

Gyros originated in Greece, where it is considered a popular street food. The word "gyros" means "turn" or "revolution" in Greek, which is a reference to the way the meat is cooked on a vertical rotisserie that rotates around a heating element.

The origins of gyros can be traced back to the Ottoman Empire, which ruled Greece for nearly 400 years until the 19th century. During this time, the Ottoman Empire introduced the concept of cooking meat on a vertical rotisserie, which was then known as "doner kebab."

After Greece gained its independence from the Ottoman Empire, the concept of doner kebab was adapted and transformed into what is now known as gyros. The Greeks took the basic idea of cooking meat on a vertical rotisserie, but added their own unique flavors and seasonings, such as oregano, thyme, and garlic.

Today, gyros can be found all over the world and are a popular fast food option. In addition to the traditional lamb and chicken options, gyros can also be made with beef, pork, or a combination of meats. They are typically served in a pita bread with toppings such as tomato, onion, lettuce, and tzatziki sauce.

Overall, gyros have become a beloved staple of Greek cuisine and a popular street food around the world.

Gyros are a popular Greek street food made with thinly sliced meat, usually lamb or chicken, that is seasoned with a blend of herbs and spices, then roasted on a vertical rotisserie. The meat is then shaved off in thin slices and served in a pita bread with toppings such as tomato, onion, lettuce, and tzatziki sauce. Tzatziki sauce is a Greek yogurt-based sauce that is seasoned with garlic, cucumber, and dill.

Gyros Recipe:

1 lb. boneless, skinless chicken breasts or lamb

2 tbsp. olive oil

1 tbsp. dried oregano

1 tbsp. dried thyme

1 tsp. salt

1/2 tsp. black pepper

4 pita breads

1 cup sliced tomato

1 cup sliced onion

1 cup shredded lettuce

Tzatziki sauce (see recipe below)

Instructions:

Preheat the oven to 375 degrees F.

In a small bowl, mix together the olive oil, oregano, thyme, salt, and black pepper.

Rub the spice mixture all over the chicken or lamb.

Place the chicken or lamb on a vertical rotisserie or skewer and roast for 30-40 minutes, until fully cooked.

Slice the meat thinly.

Warm the pita breads in the oven for 1-2 minutes.

Fill each pita with sliced meat, tomato, onion, lettuce, and tzatziki sauce.

Tzatziki Sauce Recipe:

1 cup Greek yogurt

1/2 cup grated cucumber

2 cloves garlic, minced

1 tbsp. chopped fresh dill

1 tbsp. lemon juice

Salt and pepper, to taste

Instructions:

Mix together the yogurt, cucumber, garlic, dill, and lemon juice.

Season with salt and pepper to taste.

Chill in the refrigerator for at least 1 hour before serving.

Shawarma:

Shawarma is a popular Middle Eastern street food that originated in the Eastern Mediterranean region. The name "shawarma" comes from the Turkish word "?evirme," which means "turning" or "rotating," referring to the way the meat is cooked on a vertical spit.

While the exact origins of shawarma are unclear, it is believed to have originated in Turkey in the 18th or 19th century. The concept of cooking meat on a vertical spit was brought to the region by the Ottoman Empire, and it quickly spread throughout the Middle East and Mediterranean.

Over time, different countries and regions put their own spin on the dish. In Israel, shawarma is typically made with chicken or turkey and served with hummus, tahini sauce, and salad. In Lebanon, shawarma is typically made with lamb or beef and served with tabbouleh and garlic sauce. In Syria, shawarma is usually made with lamb or chicken and served with pickles and tomatoes.

In the mid-20th century, shawarma began to gain popularity in North America and Europe, particularly in cities with large immigrant populations. Today, shawarma can be found in many different variations and is a beloved street food around the world.

Overall, shawarma's history is one of cultural exchange and adaptation, as the dish has evolved and changed to suit the tastes and traditions of different regions over time.

Shawarma is a popular Middle Eastern street food made with marinated meat, usually chicken or lamb, that is slow-roasted on a spit and then shaved off in thin slices. It is served in a pita bread with toppings such as hummus, tahini sauce, tomato, onion, and cucumber.

Shawarma Recipe:

1 lb. boneless, skinless chicken breasts or lamb

1/4 cup olive oil

1 tbsp. ground cumin

1 tbsp. paprika

1 tbsp. ground coriander

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. salt

1/2 tsp. black pepper

4 pita breads

1 cup hummus

1/4 cup tahini sauce

1 cup sliced tomato

1 cup sliced onion

1 cup sliced cucumber

Instructions:

In a small bowl, mix together the olive oil, cumin, paprika, coriander, garlic powder, onion powder, salt, and black pepper.

Rub the spice mixture all over the chicken or lamb.

Place the chicken or lamb on a spit and roast in a rotisserie for 30-40 minutes, until fully cooked.

Slice the meat thinly.

Warm the pita breads in the oven for 1-2 minutes.

History of Doner:

Doner is a popular Turkish street food that originated in the 19th century. The name "doner" means "rotating" or "turning" in Turkish, which is a reference to the way the meat is cooked on a vertical spit that rotates around a heat source.

Like gyros and shawarma, the concept of cooking meat on a vertical spit was brought to Turkey by the Ottoman Empire. However, doner is typically made with lamb, beef, or chicken that has been marinated in a mixture of spices, vinegar, and oil before being cooked on the spit.

Over time, doner became a popular street food throughout Turkey and eventually spread to other parts of the world, including Europe and North America. Today, it is commonly served in a pita or wrap with toppings such as lettuce, tomato, onion, and a yogurt-based sauce.

Doner:

Ingredients:

1 lb. boneless lamb, beef, or chicken, thinly sliced

1/4 cup olive oil

1/4 cup vinegar

1 tbsp. dried oregano

1 tbsp. dried thyme

1 tsp. ground cumin

1 tsp. paprika

1/2 tsp. garlic powder

Salt and pepper to taste

Instructions:

In a bowl, whisk together the olive oil, vinegar, oregano, thyme, cumin, paprika, garlic powder, salt, and pepper.

Add the sliced meat to the marinade, making sure that it is evenly coated. Cover and refrigerate for at least 2 hours, or overnight.

Preheat your oven to 375°F. Thread the marinated meat onto a vertical spit and roast in the oven for 1-2 hours, or until the meat is cooked through and browned on the outside.

Remove the meat from the spit and slice it thinly. Serve in a pita or wrap with your desired toppings.

General Information:

Doner is a popular street food around the world, and its popularity has led to many variations and adaptations. For example, in Germany, doner is often served with a spicy tomato sauce and french fries, while in the United States, it is sometimes served with lettuce, tomato, and ranch dressing.

While doner is often made with lamb, beef, or chicken, it can also be made with other meats, such as veal, pork, or even fish. Additionally, the spices and seasonings used in the marinade can vary depending on the region and personal taste preferences.

Overall, doner is a delicious and versatile street food that has a rich history and continues to evolve and adapt over time.

Tacos al Pastor:

Tacos al pastor is a popular Mexican street food that originated in the 20th century. It is believed to have been inspired by the Lebanese shawarma, which was brought to Mexico by Lebanese immigrants in the early 20th century.

The dish is typically made with thinly sliced pork that has been marinated in a mixture of spices, chilies, and pineapple juice before being cooked on a vertical spit. The meat is then shaved off the spit and served in a tortilla with toppings such as cilantro, onion, and salsa.

Over time, tacos al pastor became a beloved street food throughout Mexico and eventually spread to other parts of the world, including the United States. Today, it is commonly found in taquerias and Mexican restaurants around the world.

Recipe for Tacos al Pastor:

Ingredients:

2 lbs. boneless pork shoulder, thinly sliced

1/4 cup achiote paste

1/4 cup pineapple juice

3 tbsp. white vinegar

1 tbsp. dried oregano

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1/2 tsp. black pepper

Corn tortillas

Chopped cilantro, diced onion, and salsa for serving

Instructions:

In a bowl, whisk together the achiote paste, pineapple juice, vinegar, oregano, cumin, chili powder, salt, and pepper.

Add the sliced pork to the marinade, making sure that it is evenly coated. Cover and refrigerate for at least 2 hours, or overnight.

Preheat your oven to 375°F. Thread the marinated pork onto a vertical spit and roast in the oven for 1-2 hours, or until the meat is cooked through and browned on the outside.

Remove the meat from the spit and slice it thinly. Serve in a tortilla with your desired toppings.

General Information:

Taco al pastor is a beloved street food in Mexico and is often sold by vendors from small stalls on the street. The dish has become so popular that it is now served in many Mexican restaurants around the world.

While taco al pastor is traditionally made with pork, it can also be made with other meats, such as chicken or beef. Additionally, the spices and seasonings used in the marinade can vary depending on the region and personal taste preferences.

One unique aspect of taco al pastor is the addition of pineapple, which is often served on top of the meat. The sweetness of the pineapple complements the spiciness of the meat and adds a delicious tropical flavor to the dish.

Overall, taco al pastor is a delicious and flavorful street food that has a rich history and continues to be enjoyed by people around the world.

SHAWARMA vs DONER

Shawarma and doner are both popular Middle Eastern dishes that are made with meat that has been cooked on a vertical spit. While the two dishes share some similarities, there are several key differences between them:

Meat: Shawarma is typically made with thinly sliced marinated chicken, beef, or lamb, while doner is traditionally made with ground lamb or beef.

Seasoning: The seasoning for shawarma varies by region, but typically includes a mix of spices such as cumin, coriander, paprika, and garlic. Doner, on the other hand, is typically seasoned with salt, pepper, and sometimes cumin.

Cooking method: Shawarma is traditionally cooked on a spit that rotates horizontally, while doner is cooked on a vertical spit that rotates. This difference in cooking method can affect the texture and flavor of the meat.

Accompaniments: Shawarma is typically served with accompaniments such as tahini sauce, hummus, pickled vegetables, and pita bread. Doner is typically served with a flatbread called lavash or pita, along with lettuce, tomato, and onion.

Origin: Shawarma has its origins in the Middle East, while doner is a Turkish dish. While both dishes have spread in popularity throughout the world, they have distinct regional variations and cultural significance.

Overall, while shawarma and doner share some similarities, they are two distinct dishes with their own unique flavors, cooking methods, and cultural significance.

Meat: While shawarma is typically made with thinly sliced marinated chicken, beef, or lamb, doner is usually made with ground lamb or beef that has been mixed with spices and then packed onto a large vertical spit. In some variations of doner, layers of chicken, beef, and lamb may be used together.

Seasoning: The seasoning used for shawarma can vary depending on the region, but generally includes spices such as cumin, coriander, paprika, and garlic. The meat for doner is usually seasoned with salt, pepper, and cumin, and sometimes also includes paprika, coriander, or sumac.

Cooking method: Shawarma is typically cooked on a spit that rotates horizontally, while doner is cooked on a vertical spit that rotates. Because doner is made with ground meat that has been packed together, it can be easier to cook evenly on a vertical spit. Additionally, the vertical spit allows for the meat to cook in its own juices, resulting in a moist and tender final product.

Accompaniments: Shawarma is typically served with a variety of accompaniments, including tahini sauce, hummus, pickled vegetables, and pita bread. Doner is often served with a flatbread such as lavash or pita, along with lettuce, tomato, onion, and sometimes a yogurt-based sauce.

Origin: Shawarma has its roots in the Middle East, but has become popular in many other parts of the world. Doner, on the other hand, originated in Turkey and is popular throughout Europe and the Middle East.

Overall, while both shawarma and doner are popular Middle Eastern dishes that are made with meat cooked on a vertical spit, they have distinct differences in terms of the type of meat used, seasoning, cooking method, and accompaniments.

TOMARS DONER

Tomars Doner, where we pride ourselves in serving the finest Turkish doners packed with the best herbs, sauces, and spices. Our savoury chicken and beef doners are mesmerizing with every bite, made with the highest quality halal meat adding to its freshess and distinct flavour.

We have revolutionized the doner market worldwide by combining the finest meat and distinctive sauces to create the perfectly sized doners. Over time, we have refined and improved our recipes, using traditional spices, rich ingredients and cutting-edge cooking techniques. We only use the finest ingredients to prepare our doner wraps, pitas, and boxes. Our secret spice blends, sauces, fresh meat, and bread give our products a superior taste.

Tomars Doner takes pride in using pure chicken fillets and lean, luscious beef, imported from trusted sources to preserve quality and consistency. We source only locally grown, fresh vegetables, prepared and delivered everyday along with our freshly-baked doner pita or wrap breads. We also offer a variety of salads, snacks, and side dishes to accompany your main course.

Tomars Doner's time-tested methods are unique from other businesses in the doner world. As a result, you can indulge in a delectable and fresh Mediterranean cuisine experience day or night. From chicken to beef, you can select your favourite side dish, and savour the ideal Mediterranean feast.

Our commitment to providing top-notch customer service in a clean, and welcoming atmosphere that feels like home is unparalleled. Whether you're looking for fast takeout or a sit-down meal, we offer both dine-in and pick-up options. We are passionate about sharing the taste of authentic Turkish cuisine with our customers, and we invite you to come and experience the difference for yourself.

Tomars Doner is where old-world charm meets a contemporary lifestyle by presenting traditional flavours in an unsurpassable setting. Step into an antique oriental mansion that promises to surprise your palette every time you arrive here.?

We are at Port Credit, Mississauga, and our restaurant brings the authentic flavors of Turkey's street food culture to your doorstep. Visit us and experience the buzz of the most famous streets in Istanbul with sumptuous brunches featuring a selection of signature dishes, unlimited meats from the mangal grill to your table, paired with a selection of beverages, live entertainment, and cultural experiences.?

Tomars Doner is a host to superior tastes, rich ingredients, and exciting aromas. So come and experience the taste and warmth of Tomars Doner today!

Seyfi Tomar

March 16th, 2023