Greece is famous for its grilled meats, and nothing is more popular than Gyros and Souvlaki. These are the ultimate Greek fast foods, found on every street corner from Athens to the islands.

Gyros vs. Souvlaki: The Difference

Many people confuse the two, but the difference is in the preparation. "Gyros" (meaning "turn") is meat cooked on a vertical rotisserie, similar to a Döner kebab. Thin shavings are sliced off as the meat browns. "Souvlaki" (meaning "small skewer") consists of small cubes of meat—usually pork or chicken—marinated in lemon, oil, and oregano, and grilled over charcoal. Both are traditionally served wrapped in a warm pita bread.

The Perfect Tzatziki

No Greek wrap is complete without Tzatziki. This cool, creamy sauce is made from thick Greek yogurt, grated cucumber (squeezed dry), garlic, lemon juice, and fresh dill or mint. It provides a refreshing contrast to the hot, salty meat. Another unique Greek touch is the addition of a few French fries *inside* the wrap, which adds a starchy, salty crunch.

The Marinade and Olive Oil

The secret to Greek meat is the simplicity of the marinade. Greek oregano (rigani) is much more pungent than other varieties and is the dominant flavor. High-quality Greek olive oil is used generously. When the meat is grilled over wood or charcoal, these simple ingredients create a flavor that is both rustic and incredibly sophisticated. Serve with a Horiatiki (village salad) of tomatoes, cucumbers, olives, and a large slab of feta cheese.

Eating a gyro by the sea in Greece is a bucket-list experience. It is simple, honest food that relies on the quality of the local ingredients and thousands of years of tradition.