Fuck Yeah Doner

Coffee & Lunch

Port Adelaide Yiros (Gyros) Great chicken Yiros and excellent coffee! If I close my eyes I’m almost back in Melbourne … In case you were wondering…. Gyros in Australia are typically based on lamb, chicken, beef, or a combination of those meats. In addition to the usual fillings of onions, lettuce and tomato, extra fillings may include bulgur (cooked wheat), hummus, cheese and tabouli. The sauce is usually a yogurt sauce such as tzatziki, but chilli sauce (often Thai sweet chilli sauce) can also be used. The pita bread may be quickly toasted before the dish is assembled or the entire dish may be toasted in a sandwich press after assembly. The Australian dish has two to three times as much filling as is used in Greece - which can surprise Greek visitors. Different names are favoured in different regions of Australia. In South Australia they are known as yiros, a rendering of the normal modern Greek pronunciation into the Roman alphabet. In New South Wales they are known as doner kebabs or kebabs in Turkish or Lebanese shops, and yeeros/yiros in Greek shops. In Queensland and Western Australia they are called kebabs. In Victoria (which has a large Greek population), they are generally known as gyros or souvlaki. In Tasmania, they are generally called kebabs or souvlaki. In most cases yiros or souvlaki tend to be made of thicker pieces of meat than that of döner kebabs which are usually made using thin shards of meat. Also different meats often vary on the region of Australia with beef and chicken being often used in Queensland, while in Victoria and Tasmania lamb is more popular.