Learn how to make a Gyros Sandwich! Go to foodwishes.blogspot.com/2017/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Gyros Sandwich recipe!
Chef John my 9 year old daughter and I watch every one of your videos and we have made several of them. I just wanted you to know that every one has been a hit and has helped us be better cooks. Your videos are fantastic for adults and kids(educational and entertaining), we love your channel, and we wish you continued success and happiness.
The first time I had a gyro, over 30 years ago, the proprietor (who did have a lovely accent) told me the correct pronunciation was yee-row. I stand by that pronunciation and the incredible deliciousness of the dish!
I used to make gyro meat in a restaurant, your recipe is close! You really have to knead the meat mix which is 60/40 beef/lamb (or in the place I worked in) and we added lemon zest also. Great recipe chef John & Thanks for sharing.
@@Mauesi Americans eat mostly the turkish "doner kebab", gyros made with lamb and/or beef. The funny thing is that they believe that they are eating Greek gyros! Only few restaurants in USA are serving OG (Original Greek) gyros in USA made with PORK, one of them is "Gyro City" in Boston. Majority of all these so-called 'Greek' restaurants are serving "doner" made with lamb or/and beef, many of them with minced-meat, like the oldest and most famous restaurant in Chicago, "The Parthenon". Can you imagine that the oldest restaurant in USA who invented the "flaming saganaki" was serving minced-shit to his customers for 50 years, affirmed to them that was original Greek gyros?? :P
Thanks for sharing that. Yeah, it's got too expensive to eat out anymore. My family can't spend $7 bucks each damned fooking Gyro at Arby's. So, I've got to make it at home. Thanks.
Made this recipe. Simply loved it. Lot of people commenting on what type of meat makes gyro or how it should b done. Just happy to make it from home without the fancy equipments. My compliments Chef John!
Awesome job, this is basically the same recipe I was given by a restaurateur in Greek Town Detroit back in the 80's, the only differences being that it used reconstituted dried onion, no bread crumbs and the loaf was compressed with weights for 2 days in the refrigerator and allowed to "ripen". Lastly, the cinnamon is the key to totally nailing the flavor but you have to be super careful with it because it is very easy to over do it, so when he says a pinch he means it.
Thanks for sharing that. Yeah, it's got too expensive to eat out anymore. My family can't spend $7 bucks each damned fooking Gyro at Arby's. So, I've got to make it at home. Thanks.
This is modern recipe perfection. Perfectly paced to quickly show the key visuals for reference and oh so entertaining to boot. You sir are a master of many crafts!
Wow, these turned out great! Thanks, Chef John. You nailed it on this recipe. I love Greek Gyros and could never duplicate the same taste from the street vendors, but this recipe did it. They were awesome in your Lebanese Mountain Bread I made for them.
This is soooo good! It's now in permanent meal rotation. Also very versatile, throw the browned slices on a pizza, a slider or a greek salad. Game changer!
Overworking the meat is necessary for this meat. I put mine in a food processor and turn it into a paste. It comes closest to the real Kronos Gyro meat texture.
@@ouxu597 How so? The meat has the same texture. Slice and brown it up! The toppings are not right, I agree. For gyros at home, though, I think this is reasonable.
Chef John, You have rocked my world once again. I love your humor and your inflections. I don't care what you cook, I always learn something. You Sir are my kind of entertainment and inspiration to try new dishes. I have been adding a pinch of Cayenne pepper to just about everything because of you for a couple of years now. Maybe it’s more a dash, perhaps a shake. anyways...Thank you for another awesome video!
Made this, the pita, and tzatziki for the fam tonight. FABULOUS! Helpful tip: mix your dry ingredients together first, and the meat should be almost pate' consistency. Thanks Chef John! Oh, my parchment didn't break :-)
Chef John, I can't thank you enough for your recipes. I consider them a starting point for my own version. For example, my wife has celiacs so I substituted the instant mashed potatoes you recommended last year for bread crumbs. I used 2 lbs of lamb and 1 lb of beef. I added 50% more of every ingredient.
David Slone "..and since this is a pretty old and traditional recipe which often times gets passed down from generation, one might even say you are the babushka of your baklava" That's all I got.
John you're a friggin gyroenius. Einstein would even be proud of you. I always wanted to make homemade gyros and I finally found the recipe! Kudos to you!
Back in the 1980's, I would make a weekly lunchtime trek to an "authentic" greek gyro shop in Bellaire, Texas (Houston). It appeared to be a home converted to a restaurant. There was always a line... When I got to the "ordering" spot, I would tell the olive-skinned, mustachioed Owner, "I would like a gyro and fries." He would then speak into a 60's microphone, about the size of a tennis ball, metal mesh covered, placing his lips and mustache upon said ball, and utter "Year-oh and fries" in a deep baritone foreign accent. This announcement would blare loudly over the entire establishment. This hereby settles the pronunciation debate.
"Gyro" is an English word and it can be pronounced however its native speakers want - typically, it's pronounced as in "gyroscope". As a Greek living in the US for a few years now, I get bothered every time people ask me how we pronounce this or that, because it's pointless. Foreigners can't possibly get it right, and changing one's accent mid-sentence is a waste of effort, so "gyro" works fine. If someone wants to go the extra mile and call it "yee-ro(s)", that's their thing but nobody should be asking for it.
Chef john... I've been working at a local Greek restaurant for almost 1 year now, I can't even begin to describe the amount of times I have heard people absolutely butcher the pronunciation of gyro. Great video as usual! Keep it up
I recently learned how to make Labneah, a Middle Eastern cheese, so I needed a main dish to serve it with & here you are with a wonderful recipe. And yes, I do know that Gyros are Greek but that's closer to the Middle East than my other choices. It was wonderful, tasty & a good counter point to my Labneah. Thanks for anticipating my recipe needs & as always we did enjoy.
I made this tonight for dinner and the meat came out flawlessly! It was exactly like a restaurant gyro but better; gyros in New York City can be ridiculously priced and then some places don’t even pile on enough meat! This way, you can make it precisely how you like it. This is definitely going into my standard dinner rotation from now on.
"... and I know, the paper is still on the bottom. I'll remove it later. I'm too upset right now." Ha ha! And Chef John, you were closer to the pronunciation the first time around, it's gee-ros, (not guy-ros) ... or if you want to sound like a real Greek "yee-ro. : ) Interesting spin on traditional gyros.
I just had a muslim style one in Seattle the other day that had that aleppo pepper and some other stuff. like instead of tzatsiki it was like feta/mayonnaise like sauce. the flavors where very different than a Chicago style one that we are all used to in the US. didnt like the sauce so much, but it did work ok and they sauteed the gyro meat with additional flavors that I can't figure out. I'm thinking Lebanon style or somewhere around there. Oh and the place also served Shawarma.. soo....
ichigeri maybe it was a döner you had? Coz the "germanized" version of döner has a variety of sauces that you describe here... Gyros is traditionally served with tzatziki so if it looked like a gyros, but had a different sauce, and the meat was a bit different, my guess is you had a döner. My other guess would have been shawarma but since you say the place also served a separate shawarma dish, I'd say it was a "german-style" döner. Turks usually serve döner simply with (a) yogurt (sauce). Or maybe the place did their own spin on either dish. All three - döner, gyros and shawarma -- are after all closely related :)
It's "jye-ros" because, as he said, there's no such thing as a geeroscope, or a yeeroscope, or whatever. Use the correct pronunciation for the radical.
CAN WE PLEEEEEEEEEEASE DO A "HOW TO MAKE PUPUSAS?" the two most common ones (queso & chicharron) would be amazing!!! The serve it with a side of tomato sauce & pickled cabbage w/ jalapeños. Gotta get the recipe from a legit Salvadorean lady. #greatestfoodever #please #makethefoodgodshappy #pupusas #nationalfood #elsalvador #centralamerica
"It does not matter if the chicken is blind, as long as it tastes good.". So I don't care you call it a Jyro or eero or Gyro... I am going to make and eat it .... Thanks Chef, one of the foods I never thought possible to make at home...
This video was hilarious. "Never let the food win!" And I almost choked on my water at the bit about dangerous neighborhoods and cities. And your ingenious parchment paper technique...LOL!
Oh Chef John you have revolutionized my life-no more late night kebab shop woes !! xxxxxxxx thank you!!!! Looking forward to the bread to go with xxxxxxx
Chef John, so should we not use parchment paper then? It seemed to come out of the pan ok, didn't it? Looks delicious and I want to try but I don't have parchment paper, could I use foil? Or nothing?
CHIEFTAINESS KALINGA He has to know, he always mentions "round the out, round the outside, round the outside" 3 Buffalo Girl's. So if he knows that jam, He know's , "These are the breaks" by Kurtis Blow 😁 Something tells me he knows all about the Roller Skating Day's 😁 Now those were the day's.
Sebastian Michelis baklava takes so long to make though! (at least the good kind)my aunt had me help once and damn i got tired making it with my sisters
Baklava, is time consuming, but hella easy! All you need is Filo dough, butter, honey, and maybe some nuts and dates. Put a couple of Filo layers in a square metal pan, butter the pan, butter the layers, add honey and whatever else you want, and repeat until you reach the top of the pan. Bake it until it slightly browns and you have Baklava!
Thank you so much for sharing this. One of the main things I've missed since moving to SC from CLE is the gyros. There are a couple of places down here, 1 puts everything on pita, the other is from an awesome little Greek restaurant an hour+ away from my house. It's still nothing like you'd get from the west side market, or Gyro George.
tin foil would have worked better, I think. or nothing. EDIT: tried it, works quite well without tin foil. Everything comes out clean (after cooling) with just a light coating of olive oil in the baking dish
it's nice that i just found your channel kinda late in the game. this way i can watch a bunch of videos at once instead of having to wait till you post a new one. this is a great idea for something new and different
Made this tonight, turned out great! You're right, frying the meat in the pan is key. Tried others before and were never quite the same taste or texture.
I was stationed in Greece for a year in 1996-1997. Specifically, the island of Crete. The Greek "gyro" is called Souvlaki... the meat they use on those spits is seasoned pork... and it is so gosh darn delicious I could eat it every day and not get tired of it.
"Now add a bunch of chopped onions, and some rosemary, and some oregano, and a bunch of salt, and some fresh cracked black pepper, a pinch of cinnamon, and..." No, don't say it, don't say it! "...a little sprinkle of cayenne!" *Dammit!*
UnknowingPlayer not even close gyros much better and way more flavorful sharwama very bland I had it before its like eating nothing Doner same thing...you can't beat pork.
I like how much I've learned from watching your videos. I thought as you pulled it out of the oven 'he didn't brown that meat at all, won't it be less flavourful?'. Then you went and did it :) thanks Chef!
Chef John, in the US they call this "Greek Gyros" wherever I'd go. You're the first person I see that names this "American" which is actually correct. In Greece they don't make Gyros with that kind of meat. It's just pork slices that are slowly cooked and had been marinated. In fact, nobody in Greece knows most of the products they sell in the US as Greek products. Js
No, you wrote it correctly. The Greeks yes, they still eat that dip normally. But it has nothing else but yogurt (there's no such thing as a "Greek" yogurt btw), garlic, olive oil, grape vinegar, cucumber and dill. That's it. Nothing else.
I'mAPeach yea we do lol like the other person said, but most probably american tzatziki is very diff than greek one. Also i want to add that we do have what americans call greek yogurt, we just name it strained yogurt :) (στραγγιστό γιαούρτι). I cant be completely sure since i havent tasted the american "greek" yogurt, but to my knowledge thats what it is. In any case theres nothing here we call "greek yogurt".
merQree and beside the yogurt being "Greek yogurt" thick the cucumbers are seeded and salted to remove much of the water so that the sauce has a better texture than what often passes for tzatziki in the US.
I made this up last night to let the flavors mingle (except I ran it all through the food processor). My probe says it's at 155(f) right now and the house smells AMAZING! Another 15 minutes and I'll be able to finish the bread. The tzatziki sauce will come after that! _Feeling proud of myself today!_ *BTW? I learned from your mistake and put a double layer of foil under it.*
