Approximately 150kg of spices and 100kg of salt went into adding taste to the gyros. The structure to roast the gyros meat involved a 1.73-meter stainless steel skewer surrounded by 72 grills and powered by a 4-horsepower motor. A 2-ton natural gas tank provided the fuel for the effort.
The gigantic meat fest was recorded by Paphos Mayor Savvas Vergas and the Record Certification Committee made up of the General Director of Paphos Hospital Dr Phylaktis Constantinides and Deputy District Officer Ioannis Metaxas.
Gyros is a rotisserie meat, or the pita sandwich it is usually found in. In addition to the meat, there are also various salads and sauces inside the pita. The most common fillings are tomato, cucumber and onions.
The gyros is similar to the Turkish doner kebab, being meat roasted in vertically rotating cones from which slices are cut. Gyros and souvlaki are sometimes used as interchangeable terms in Greece although they refer to two different dishes.
The previous world record for the largest gyros was set in Mexico
with a 3,750kg gyros and before this, in Cyprus, the same Lebanese restaurateur- Sami Eid – cooked an 1,814-kilo gyros made from 2,150 chickens.