Australian Kabob question (3 Viewers)

[chris2269]

So here in America a "Kabob" is meat on a stick. It seems In Australia it's more like a Gyro. I could of just Googled but I'm bored and I like you guys better. Plus I watch a ton of UK, NZ, and Aussie TV and am interested by the culture...I don't believe in past lives but....

 

[The Ruskie]

To me this is a kebab - http://amazingtourismtraveling.com/wp-content/uploads/2010/11/przepisy-kebab.jpg

However meat on a stick can also be called a kebab here! LOL

Mick

 

[wayne556517]

Gyro......never heard of it..............

 

[kogu]

Here you go, Wayne,
it's good stuff.

Australia
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.

 

[Partner]

In Atlantic Canada , it is called a donair . I remember (vaguely ) late night snacks at King of Donair while at university in Halifax in the '70's

A donair is a variation on the döner kebab. It was originally introduced in Halifax, Nova Scotia, Canada in the early 1970s. A restaurant called King of Donair claims to have been the first to serve this version in 1973. The owners of King of Donair had originally tried selling Greek Gyro sandwiches, but had a hard time selling them so replaced the lamb with beef and the tzatziki with a sweet garlic sauce, thus inventing the Donair. When the owners of King of Donair approached a local printer, Leo Arkelian of Halcraft Printers to design advertising, he suggested the new anglicized spelling, making it unique to the Halifax area.

The meat is sliced from a loaf cooked on a vertical spit, made from a combination of ground beef, flour or bread crumbs, and various spices. The sweet sauce is made from evaporated milk, sugar, vinegar, and garlic. The meat and sauce are served rolled in a flat-bread pita with diced tomato and onion. The donair is very popular throughout the Atlantic provinces of Canada, and is also available in some other areas of the country like Alberta and the Greater Toronto Area, with many fast food pizza restaurants also featuring donairs on the menu. Many also offer a donair pizza featuring all of the donair ingredients served on a pizza crust. A Donair dipping sauce may also be included

 

[The Ruskie]

After reading this, now all I want to do is buy a Kebab for lunch! LOL

Mick

 

[Obee]

In Atlantic Canada , it is called a donair

Yes, we have Donar Kebabs here, in Turkish Cafes but the difference in naming is evedent right across the "Great South Land".

This is caused by us being settled a separate colonies of "Mother England" and didn't for the Commonwealth until 1901.

John