We do not use those spices in Greece and we do not bake the meat like that because the fat drips on coal and becomes cancer on the meat. How it was spot on if its not like original
I pronounce it gyros but my mate told me it's gyros. We got into a big argument but our other friend told us it's actually pronounced gyros ! So we all went out to eat some kebabs
I made this one last weekend, based on you earlier Gyros and I took the dry rub from the Gyros Ribs you did recently. It was amazing, I forgot the fresh ingredients, that's for next time. And yes, I made it on a Grillchef (Landmann) barbecue on charcoal. It worked perfectly and tasted great! Made flatbread and had it with veggies, Gyros, tzatiki and french fries.
Love from Greece! My only comment is that you seems to have a bit of a tough time pronouncing giros. Easiest way is like this; they the Yee from Yee-hah, and the Ro from roast , and then ss at the end. Yee-ro-ss. :)
Are gyros always (or usually) pork? I lived 2 summers in Greece and had a zillion of them and I always assumed they were lamb or a lamb beef combo. But perhaps the pork is why they are generally better/juicier than doner (also spent a lot of time in Turkey). Even with doner I always try to add some tzatziki-like yogurt - which the Turks don’t actually seem to do
Giro giro mallakia! This is what Fassilakis / Fassilli always said. The head chef of the restaurant where I worked early 90-ies in Heerlen, south of Netherlands. Grill horizontally over charcoal is the original way he always explained. Not the vertical thing you see everywhere. Especially the bucket of spices which he mixed himself to spread over the meat… Devine mixture… he kept the mixture secret…. Always.
I would recommend having either kiwi or bicarbonate (baking soda) in if you’re going to marinate meats like pork, lamb or beef. It will break down and tenderize the meat so it will be even better. When it comes to chicken, an acid such as yoghurt or lemon is enough to cause the muscle fibers to release the tension so that it becomes really tender.
@@TheMarcusramseyYes the fruit!🥝 It contains ”Actinidin” wich is the predominant enzyme in the fruit, and it will really tenderize your meat! Ginger🫚 also contains an enzyme that breaks down and tenderize meat!
This is funny. As a student and a little later just married (mid 1980's, living in Holland) we had one of those tiny Moulinex electric ovens. Although a main purpose was apple pie and various oven dishes, it came with a rotisserie and we used it for our slowly turning grilled chicken.
Next time you should let the rotisserie turn the other way (Button has 2 positions) therefore all the juice will drop right infront of the backburner and'll add even more flavour. Nice job though. Motivated me to do the same next weekend.
Its always interesting to me to learn recipes and different techniques with food , and how countries thousands of miles away are practically the same such as Al Pastor. Created by Lebanese Mexicans so im told .
Well done guys. If you ever get the chance ( with the right cooking gear) set your gyros scewer vertically. Then it will be much easier to slice and the pieces will resemble greek gyros 100%. Will not make a massive difference though as you have done a pretty good job as it is!!
@@vassabatielos4740 have you ever tasted at a restaurant a pork steak, a grilled lamb or grilled beef steak with oregano before cooking? Maybe not, because all grill masters know.
The trick is to not have the heat too high. Slow and low flame so the oregano doesn't burn. The rotisserie means their is never direct flame or heat in one section as the meat is constantly circulating.
Guys the secret is technically you need to put bacteria to decay the meet ..but you should only put products that will not over taste the good meat. Red onion is good but it gives bad smell. milk is good but caramilzes it. yogurt is amazing but when it Cookes yogurt gives different taste. Black pepper makes it darker, white peppercorn can over takes the meat flavor and gives and odour. Can try apple vinegar. Olive oil is good option. Lemon is good for PH balance. Also grain is important . you need to calculate how you will cut it hence cut the meet according to grain.. also drizzle with melted butter and use some good animal fat between meat slices for extra taste. fat should drop to charcoal or ceramic cubes and instantly vaporize and go back to meat for BBQ flavour. Turks use cheap milk for 24 hrs and salted milk second day.
The only problem I think it has is when u have guests over you won’t have enough to feed everyone the first cut. And when u wait for the 2nd or 3rd cut the previous meat is already cold and dried out. How do you solve this?
Dat ziet er erg smakelijk uit zeg! 😋😋😋😋😋😋😋 Ik ga zeker een poging wagen, maar moet eerst ff een rotisserie aanschaffen voor mijn Weber. Dank voor het recept! 💪🏿💪🏿💪🏿
which rotisserie model are you using? and is this product proprietary to Napoleon barbeque grills only or I can use that with another barbeque grill. Thank you.
5:35 ...This is NOT ready for the BBQ. Next time you better leave it overnight in the fridge for all the ingredients to do their job... Believe me, i know...😏
Do you keep the sliced off gyros in a tray below the rotisserie until everything is sliced off? Otherwise I fear that the first pieces are cold when the last ones are done. Thanks for the recipe
How about a beef lamb gyro. That’s the traditional gyro that Greek restaurants in US serve. They used ground meat but I would like to try it with sliced beef and lamb.
@@panoC97 Every greek restaurant I've ever been to in the US including Tarpon Springs, Fl(one of the largest greek population outside Greece) and Astoria Queens, NY(another large Greek community) the Gyro is a blend of ground Beef & Lamb.
@@danielballentine8929 Yeah and that's exactly what doner is. I don't know why they do that in the US but in Greece you'll never find a gyros with ground beef and lamb. It's only pork or chicken.
Beef and lamb gyros is THE Turkish Döner, not Greek, but alsa incredibly delicious.Analogy for Turkish döner is 75% Beef, 25% Lamb.I can tell you as a Greek both are delicious.
That's a perfect recipe! I am Greek and I know.. if I may a small piece of advice.. don't add tzatziki.. yogurt masks the flavor of the meat.. if you need to add something add some mustard or ketchup
@@dimz796 xtipiti and tirosalata are the same. And to clarify for those following xtipiti and tirosalata depend on the spicy ness.. The cook baptise the salad xtipiti or tirosalata.
In Greece you will not find a gyradiko adding tirosalata or xtipiti. You must ask for it. On The other hand they will add tzatziki. On any part of Greece if they serve tzatziki on the gyros that means the meat is not good enough.
Looks great! So I wanted to save the recipe from the website and was surprised to find that the print option is gone. Personally, I do consider this a MAJOR letdown and a serious design flaw. 1. your printing option produced good quality documents and now one is limited to the various browser prints that do not produce a good document. 2. your printing option included the change between metric and US and that was a really good feature. 3. your printing option included an option to change the number of desired portions which I saw as a good boon to offer. I'm sure you had your reasons for removing that feature. Whatever the reasons were, to me it is a MAJOR nerf to the Pitmaster X website.
I thought gyro meat is beef not pork? Not sure how your pork almost looks like beef when its cooked?! That grill is awesome!! That will be my next grill having that cool feature of being able to do this!!!
Traditionally, the most popular yirro meat was lamb or goat, as Greece wasn't equipped in sustaining cows for consumption. Pork was popular, and beef came into popularity later.
You actually had me with this #BadGreekRecipes until you actually put your gyro (properly pronounced YE roh) until you put it on a burger bun. WTF?!? Just use a pita like you're supposed to. Don't have one? Use naan. Don't have that? Why not? You just made the meat from scratch. Either make some or buy pita from the market. They're definitely available. If your "Greek" friends tell you that they like their gyros on a bun you need some actual Hellenic friends.
with all respects...GYROS should be pronounced correctly :) GI, like GIB..but without B..or GIT whitout T ... and ROS ...as ROSBeef...but without beef :) ....and is always without beef because is made from pork :). Also, by tradition, is cooked vertically, to allow all juices to infuse lower levels. Never the less, thanks for your video
