Authentic Greek Gyros ‘Impossible to resist’

Authentic Greek Gyros ‘Impossible to resist’

Gyros is the most popular type of fast food in Greece, and DP&S® has been recognised as a leading gyros expert for several decades. “Our Greek product developers have now created a new range of tumbling mixes including authentic herb and spice mixtures that are second to none,” says Chris Driessen, owner of DP&S®. “This gyros is impossible to resist.”


Gyros is a traditional Greek dish whereby pork, chicken or lamb is roasted on a large vertical spit. Thin strips of cooked meat are sliced off. In Greece, gyros – which mainly tends to be pork-based – is eaten with slices of tomato, onion, potatoes, tzatziki or yoghurt and wrapped in a pita bread.


<h5>Why is DP&S® a gyros specialist? </h5>

“DP&S® has been very successful in Greece for many years,” explains Chris Driessen, owner of Dutch Protein & Services®. “And we’ve also been involved in gyros for a very long time. Most of the major manufacturers are already customers of ours. Our mixes have a strong reputation for excellent quality.”


<h5>So there was no room for improvement? </h5>

Chris: “That’s what we thought for many years, but I must admit that the tumbling mixes and herb mixtures that our Greek colleagues have now developed for gyros are truly exceptional – both in terms of functionality and of the mouth feel and flavour of the end products they are used in. You just can’t stop eating them.”


<h5>What makes the mixes so special? </h5>

“The flavour, as I said, but also the ease of processing and the profitability. Although needless to say the profit depends on the quality of meat used and the desired mouth feel. After being tumbled, the meat is allowed to rest before being stacked. It’s important for the meat to have just the right adhesive strength so that any trimmings which are cut off during stacking can be efficiently reincorporated into the gyros if desired. Plus, minimal – if any – protein, which normally becomes visible as ugly white spots on the gyros, will ooze out during cooking.”


<h5>And can we taste the difference?</h5>

“Yes! The gyros can then be sliced, with the meat having browned nice and evenly and the layers of meat remaining loosely connected without sticking plus retaining a natural appearance.


<h5>Is that what your customers are looking for?</h5>

“They take careful note of how many portions they can obtain from a single gyros and they measure how much moisture and fat the gyros has lost when it is finished. If it ’s a good-quality gyros, they will be happy with the yield. And in both respects, our mixes are unmatched in the contribution they make.”


<h5>Gyros is a unique, typically Greek product, isn’t it?</h5>

“That’s true, although we can also apply the know-how we’ve gained about gyros to other products such as doner kebabs. The tumbling mix and the DP&S® flavour components comply with the strictest possible interpretation of the current European food additives legislation (1129/2011). Among other things, we must guarantee that our mixtures do not contain phosphate, for example. That’s not a problem: our mix is phosphate-free and if preferred it’s also available with no E-numbers and no allergens,” states Chris Driessen.