Gyros, doner and shawarma all involve meat cooked on a vertical spit and shaved off in slices. That’s about where the similarities end. Since gyros is our speciality, here’s how to tell them apart.
Gyros (Greek)
Pronounced “yee-ros”, not “jai-ros”. In Greece it’s traditionally made from pork or chicken, served in warm pitta with tomato, onion, tzatziki and often chips tucked right inside the wrap. Fresh, herby and built to be eaten standing up. Have a look at our menu.
Doner (Turkish, and the British takeaway kind)
Usually lamb or beef, often built from layered or minced meat, and typically served with salad, chilli sauce and garlic sauce. It’s what most people in Britain picture after a night out.
Shawarma (Levantine)
Traditionally marinated chicken, lamb or beef with warming spices, wrapped in flatbread with pickles, tahini or garlic sauce. It’s a different flavour profile again, more spice-led than the herb and lemon of Greece.
So which is best?
Whichever one is in front of you and hot. But at Castaway, we’ll always argue for the Greek one. Find where we’re trading next on our festivals page, or book us for your own event via private catering.