How many gyros could you eat in ten minutes? This was the challenge of the 2013 gyro eating contest at the Houston Greek Festival. It was here that twelve bold gurgitators pitted their stomachs against plates of full-sized Greek sandwiches, made complete with lamb, beef, onions, tzatziki sauce, and pita bread, for a chance to claim the Gyro Eating Championship 2013 belt and the title of “Gyro Hero”.
The winner of this event was Joey Chestnut, the world’s top competitive eater and former gyro eating world-record holder. Averaging over two gyros per minute, his final total came out to 22.25 gyros. It is thusly that he claimed a new world record for gyros eaten in ten minutes, a record that stands to this day.
Even if you aren’t a record-holding competitive eater, Athena’s Food Truck in Seattle offers numerous delicious gyro options that will have you stuffing your stomach. Choose from lamb and beef, garlic lemon chicken, pork souvlaki, falafel, and hummus off of our catering menu for your own event.
Fava beans were cultivated in the Mediterranean region at least as far back as the time of the Ancient Greeks, representing one of the oldest crops to be cultivated by humans. It should therefore come as no surprise that they have for a long time served as a key component of many falafels.
Though this popular food is called a bean, it is in reality a type of pea. They grow in long, pea-like pods, from which they must be shelled before cooking. Fans of these beans describe them as having a distinct, creamy flavor that goes well with many dishes. They have been a big part of culinary traditions throughout the Mediterranean for hundreds of years, particularly during the summer when the crop is in season.
Fava beans are not only delicious, but also a healthy choice. They feature many valuable vitamins and minerals, including a rich serving of copper, vitamin B6, vitamin K, thiamin, potassium, folate, selenium, iron, magnesium, and zinc. They are also a strong source of dietary fiber.
Come to Athena’s Food Truck in Seattle for a hearty falafel sandwich today!
It is unclear when souvlaki was first invented, but barbecue methods similar to those made to cook modern souvlaki have been practiced since ancient times. Homer himself spoke of meat being roasted on spits. Archeological artifacts from as far back as the 17th century, BC discovered in Santorini, Greece appear to be a set of stone barbecue with supports for skewers. A bed of coals was apparently placed along the bottom of the vessel, with a line of openings serving to feed oxygen to the flame. Skewers of meat would then be placed across the open top.
At our Seattle food truck, you can taste this ancient practice put to delicious use in the form of our souvlaki dishes. Come and try this hearty classic today!