Description
A traditional Greek culinary technique where layers of meat are stacked and cooked on a vertical spit.
Technical
The high heat and mechanical stress from the vertical spit cause protein denaturation, making the meat tender and easier to shred. The Maillard reaction between amino acids and reducing sugars occurs as the meat is cooked, contributing to the characteristic flavor and aroma of gyros.
Gear for Gyro Meat Stacking
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