The $2 Gyro | But Cheaper
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- Опубликовано: 25 дек 2024
- Homemade pork souvlaki and homemade pita bread makeup for my inability to pronounce gyro.
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As a person from Greece it’s insane that anyone would pay 10$ for a gyro, 3$ gyros should be a human right
Amen to that brother.
tbf the food in Greece is just way cheaper overall than it is in the US. Or at least it was seven years ago; I haven't been there that recently.
I paid 18$ for mine yesterday lol
Everything here in the US is overpriced
@@Da1017cutter wow 🥴
Fan fact: 2€ (= about $2) used to be the default price for it in greece up until a few months ago. Now it's hard to find it for less than 3€
Komşu first time ?
Fun fact: Thanks to Erd*ğan Döner prices in Turkey raised to at least 40TLs from 2TLs
Wow that’s incredible actually
inflation at its best
In citys like Athens and Thesaloniki gyros was expensive already, but now it started getting more expensive everywhere.
As a Greek I find it crazy that gyros are sold for €10. Also good job for adding fries. Most non Greeks often dont add fries. Also in the tzatziki insted of the parsley you should add dill, its a lot better in my oppinion.
Δεν βαζουν πατατες στον γυρο μονο επειδη παει στα γυραδικα, βαζουνε για να μεγαλωσουν την πιτα με μικροτερο κοστος. Ευτυχως βαζουν αρκετο γυρο και δεν το κανουνε πατατοπιτα.
We’re American sir. We have fries with everything.
@@PanditaP how did you read this
@@sotirioskapartzianis235 i know they dont add fries because they are popular but not everyone adds them in. I just think its good joshua put them in.
@@sotirioskapartzianis235 what do you mean? It’s pretty straightforward lol. He said good job for adding fries, and I said of course we would add fries; we’re American. 😅
I feel so proud of Manos for working with Josh's team and it's the first time I'm seeing the guy... Definitely one of my greekest moments. I also want to echo the dill and vinegar suggestions for the tzatziki, they truly make quite the difference!
Well suggested!!
You mean the dill for the tzatziki and the vinegar for the marinade because your comment suggests adding both to the tzatziki... 😮 ευχαριστώ
@@step4560 Yeap, both to the tzatziki. My grandma always added a splash of red wine vinegar an it gave it that bit of tanginess that makes its flavour pop.
@@ellinidaaano358 Thank You for the clarification... 🐾❤
@@ellinidaaano358 I've also seen lemon juice instead of vinegar, but both sound delicious!
Two tips for perfection you can also add a little bit of yogurt into the dough for additional texture and you can also add vinegar in the tzatziki
and dill instead of parsley on the tzatziki
You don't either dill or parsley are you crazy?
So the chicken is basically accurate?
Perfection. We can finally get back to the golden age of the 2.40 gyros. Prices have increased all over Greece recently.
Έλληνας
He should do but better crumbl cookie
Think one of the best gyros I've ever had was like 4 or 5 years ago at a random place along a road in nowhere greece for 1.79
@@resania1 sounds like rat meat
@@hippiemuslim you sound like an ignorant fuck
That's extremely accurate, pita isn't so puffy as the previous video. One tiny mistake tho. Try to put some dill instead of parsley in the tzatziki sauce. Well done papa, greeks salute you.
Yes! My yiayia always put dill.
Dill’s a bit more expensive, so he was probably cutting corners a bit.
Yes! Dill, not parsley. I agree
@@NcxX-c8f not if you grow it yourself 😜
Dill in tzatziki sucks so much
Over the past 4-5 years Greek food has been criminally under represented by magazines and food writers. Would love to see more....and I will be making these.
What other Greek food would you recommend?
@@catwithshades7577 I know you didn't ask me, but if I may, there's so much to choose from. Some staples are mousaka, stifado (beef stew with onions, served with pasta or rice), gemista (filled tomatoes with rice, minced meat and herbs). Mousaka is definitely the most time-consuming since you have to fry lots of stuff and wait for it to drain, while also making the minced meat sauce and bechamel sauce.
@@catwithshades7577 Sarmadakia or Dolmadakia are also great. Rolled vine leaves filled with rice and herbs, sometimes you can add minced meat too. A gift from the gods if you eat it from a greek grandma.
It's become trendy to just pretend Europe doesn't have great food unless it's Italy. The UK has great food and it's like a second job for people to convince themselves it doesn't.
Just made these today, pita and all, and WOW. Well worth it! I did make some changes to the tzatziki by adding fresh dill instead of parsley, and added juice of a lemon! 😀
What a coincidence. This is exactly what I ate yesterday evening whilst hammered on the beach. One of the best food choices I could have made at the time!
Pita gyros is just insane after drinks. It just hits the right spot. Savory and fresh.
@@Kruiwagenchauffeur Gyro fries are also key after a night out
Thanks for the telescope mate
gyros are the best drunk food
I have been making my own pita bread now for about 5 years or so and while our esteemed hosts recipe with make an acceptable pita that is far superior to what you will buy in your local mega-mart it does leave lots of room for improvement. My personal favorite recipe is 70% bread flour and 30% whole wheat flour (I do prefer King Arthur’s whole wheat flour because in my opinion it tastes better than most other commercial available whole wheat flours and has a higher protein content) to the total amount of flour I add 65% hydration (I.e if I had 1000 grams of flour total I have 650 grams/ml of liquid) of my total hydration amount I uses a 70% warm filtered water and 30% whole milk (so for 650 grams of hydration I use 455 of warm 90-100 degrees F filtered water and 195 grams of whole milk also at 90-100 degrees F) To the warm water I add 16 grams of dry yeast (1.6% of flour) and 30 grams of honey or granulated sugar (3% of total flour) and allow the honey yeast and water mixture to sit for 10 minutes after stirring it well. To the milk I add 50 grams of EVOO (5% of total flour) and to the flour I add 20 grams of Kosher salt or fine sea salt (2% of total flour) and 4 teaspoons of double acting baking powder. I mix the salt and baking powder into the flour then make a well and add the water/honey/yeast mixture and then the EVOO/milk mixture and mix to form a shaggy dough, at which point you can follow the directions on the video. I use bakers math for all of my proportions of ingredients. Bakers math uses the total amount of flour and then figures all other ingredients by a percentage from the amount of flour
1,000 grams of flour total
65% hydration 1,000*65%=650 of hydration (water, milk, etc)
2% salt 1,000*2%=20 grams of salt
1.5% dry yeast 1,000*1.5%=15 grams of dry yeast
3% honey/sugar 1,000*3%=30 grams of honey/sugar
5% EVOO 1,000*5%=50 grams of Extra Virgin Olive Oil.
Note for 6 to 7 inch pitas I use 105 grams of dough and for 9-11 inch pitas I use 150 grams of dough
Always let your oven come back up to temp between baking each pita a couple of minutes.
I'll definitely give this a try, thank you!
@@k.toffellampe869 Hope you enjoy it as much as my family, friends and I do.
it took whole video to read
would be nice to explain what could be done better and for what reason, instead of just dumping a recipe
Nice
Adore ur job!! Just a little hint, to have the original Gyro flavour!! To ur marinade, add 2-3 splashes of venigar (venigar and rosemary for the traditional gyro are the good to go ingridients :) ) Not trying to teach or show off , i am just a greek fun of any and especially greek cousine.. you won t regret it :D
Appreciate the tip!
Answer him @joshie!!
I like your name
For Tzatziki, skip the parsley and try some dill. Also it isn’t Tzatziki without acid. Must have red wine vinegar or lemon juice.
Sophia: agree tzatziki must have dill in it- no buts about it
As a greek I have to say. I know it is a "but cheaper" episode, however it is as original as it gets. Add anything else and it is not Gyros. This is it
What about dill?
Joshua as a Greek i have to say, that was fantastic, everything was perfect, the only thing i would change is the order, you put the tzatziki sause in the base of the pita then you put the meat on top,then tomato,onion, then potatos and the parsley. But these are details, the execution was perfect, we couln't do it any better.
1. Pronounced gyros the right way
2. Added potatoes
3. Tzatziki added
4. Onions added
🇬🇷approved
I thought it was pronounced euro
i thought the g was silent
not youro but eero
Could you roast some potatoees rather than fry them?
@@spoon7328 g isn't silent, it's γύρος pronounced with a soft g.
@@spwicks1980 not really but gyro without the fries is just as good, if you don’t want to fry anything, I would replace them with some Julienne cucumbers so you still have some crunch alot of people who watch there diet order gyro without fries so its quite common here in Cyprus.
Papa for president!!
Too bad he's not old enough he'd have my vote....
please give a raise to pahno and maybe include him in more videos. his personality raises the level of enjoyability of these videos from great to immaculate. 🐐
Greek here. Pitas are supposed to not be super puffy. I like that you made the gyro without special equipment props for that. Tzatziki although everyone kinda does it different, it has some type of vinegar to it and no parsley. They sometimes put dill in it but I personally hate it. French fries are kinda the standard in most shops. It should come a lot cheaper than that in other countries but I guess ingredients are expensive where you live. Here in Greece you can kinda find gyros for 3.30€ and pretty good ones too
America just does this thing where food sold in a restaurant is roughly 2 to 4 times the price it would be at home.
The only gyros I have had the pleasure of eating were 8 USD per...as far as food here I would say that is worth it over most foods sold in restaurants
Same here! I hate dill. I wish I liked it but it just sucks. Coriander is fantastic though.
Yea shoulda poked holes in the dough with a fork to get a more Greek pita like pita bread. But for me it's not tzatziki without dill.
try adding dill and red wine vinegar in your tzatziki. makes ton of a difference. Overall great job!!
Always added the diss, but the RW vinegar is original and worth a try. I usually prefer lemon as my acid.
when I was on a school trip in Greece I ate $2 gyros every single day for a week
literally can't get enough of these
In Cyprus, we make tzatziki with dried mint instead of parsley or dill. It's not super common in Greece I think but trust me, try it and be blown away. Ooh, also, you forgot the garlic in the tzatziki!
It looks like he grated it into the bowl between the S&P and olive oil :)
And mint sounds so good in this!!
My family is from chios and some people in my family put mint. It’s sorta a toss up between dill, mint, or no herbs in my family. All taste good honestly, but I think dill is my preference
As a Greek who also makes his own gyros at home. I have to say: Amazing execution and totally authentic. I am subscribing to your channel!
I worked in a nightclub in Greece and we finished work some days at like 5am or 6am and there was this little takeaway restaurant that opened for breakfast we’d always go to after work. They did chicken soup and breakfast sandwiches but the same places did gyros for €1.99 after 11 o’clock till late and there is nothing better after day drinking on the beach than a mixed pork and chicken gyros. If I was hungry I’d get 2
I have to say while serving in Germany in the 80’s I fell in love with a Gyros sandwich from a authentic Greek bar and grill called “The Cosmos” Ive been chasing this sandwich in restaurants for years in the states with no success until i made this recipe today. I have never tried to make Gyros with pork until today and for me its was the very best. I always thought the Gyros i was eating in Germany was beef and or lamb and I was wrong. Well done 👍 i would pay 12.00 easy for this sandwich with fries and soda.
I had them often in Heidelberg. I've been trying to find the perfect Gyro or recipe sense 2005 sense coming back to the states. Ive also been looking for the perfect Frikadellen recipe too..
I visited Cyprus when I was 7 and Crete when I was 9. What I remember most was eating the most delicious food of my life at a local gyros place. Holy moly it was delicious. It was served all on paper on the table and we got the gyros wraps and garlic fries.
“Greeks just know a little more about food than Italians.”
The Greek side of my family just sent up a worldwide cheer of approval.
As an italian: Liaaaaars
Looks at the number of Italian restaurants in the world.
Looks at the number of Greek restaurants in the world.
The world seems to disagree.
@@fran791 XD XD ''YOU ARE A LIARRRRRRRR!''
@@sd.2528 haha I agree I'm neither Italian nor Greek but I'd take Italian food over Greek food anyday of the week. But in all honesty I think it's the cheese that gives Italian food a slight edge over Greek food lol.
@Dan Wilkes Idk I just bought a Greek cheese spread the other day and it just tasted like olives.
I see people commenting on every video that Josh should do a "but simple" or some variant of that, but like... that's kind of the antithesis of Josh's whole platform. His whole thing is that you can elevate food using proper technique, and doing a "but simple" doesn't really gel with that premise. There are no shortcuts.
You want to make this recipe without spending all day in the kitchen? Use store bought pita and sautee your pork in slices. It's not rocket surgery.
If Josh ever did do a "but simple" idea, I would want him to do like a PROPER version first in the initial JW style, then do a simplified version while he explains how each ingredient substitution/technique simplification makes the dish worse.
I 100% agree!
Finally people are actually using their brains and understanding why josh does it the way he does....beautifully articulated by your comment sir
Perhaps an easier version of this would be to use a mixture of ground pork/lamb/beef and/or chicken with these seasonings, but cooking it using a Smash-Burger technique - producing a charred, lacey texture - since the majority of people don't have a rotisserie that can produce a continually charred surface exterior.
Rocket surgery
yeah, but many of his followers are not only from usa and some of the ingredients are hard to find, i can’t even find almond flour here, i had to make it on my own when making macarons , but anyways i agree with both your idea and the others ideas
One note to make with tzatziki, I would recommend adding plenty of lemon juice and some dried or fresh mint.
Some use dill some use mint it’s personal preference
@@CherrrrBear A greek friend of a friend used oregano
It's not lemon juice. The correct ingredients is vinegar.
@@Fkillergr I stated a recommendation, I personally prefer lemon juice as the citrus flavour works well👍
Food is like painting, we all do our own thing with it. I like a bit of lemon, and a bit of white wine vinegar, but what do I know.
Josh, I can only stand your videos when I'm drunk, but when they hit they do hit
I went to Greece last year and let me tell you it is one of the cheapest and most delicious meals ever!!!
Wish you also showed how to store excess portions for future consumption. I know that meat would be dry af if I cut it up and reheated it the next day
Well I imagine that for starters, you shouldn't cut it up, leave it on the improvised spindle thingy.
no it wouldnt be dry, put it on a hot pan add couple of spoons of water, getting extra crispy and dark and bam juicy meat again
Best way to reheat meat like this, and BBQ, is to steam it. If you have a veggie steamer youre all set.
Probably reheat it as close to one big chunk as possible and then cut it up.
But better crumbl cooking?
I’m Greek and that one is 👌🏻👌🏻😍🚀
Homemade gyros are key, I usually slow roast a leg of lamb for a few hours and pull it apart
Extra tips red wine vinegar in tzatziki and add oregano on potatoes. i also love to add a bit of mustard sometimes on potatoes. it's a great combination with tzatziki. Also u can make the same recipe with chicken fillets and accompanied the chicken gyro with tomato lettuce and cocktail sauce.
We used to go to Greece on holiday when I was a kid in the 00's and I will always remember the happy and hairy Gyros pita man ready to make us tired tourists some beautiful 1€ pitas...
Now I am a grown, hairy man as well, and I too, make amazing pitas with a smile on my face.
Thank you papa...
hey Josh!!!! Thank you for doing this! I could suggest the pronunciation Yeeros
1. Pronounced gyros the right way.
2. Added fries.
3. Used pork instead of lamb.
GREEKS APPROVE🇬🇷
Also gyros has been a very controversial thing these last few months in Greece. It used to be around 2.30-2.50$ and recently it changed to 3+$. They were literally talking about it on the news, so it’s really been affecting us. But yeah great job josh!!❤️❤️
What’s wrong with lamb?
@@marquisdelafayette3333 nothing at all. it’s just not what we eat in Greece. Lamb is more of a festive food here, especially on Easter or when we celebrate something, we may make roasted lamb. it’s not really and every day dish and definitely not a street food.
@@pinelopik98 oh ok, thanks
Mex προσπαθεί αλλά πάλι βάζει γκ αντί για γ
The (Weiss)man really took that brutal Reddit thread’s criticism to heart and came with a $2 gyro recipe video less than a week later. Beautiful.
What was the Reddit thread?
Link?
i always look thru ur channel when i get motivated to cook u make the best looking dishes
Yasou Josh, pame!!! Great job malaka!! killed it! Best one ive seen so far from a non Greek on YT! 💪🏼💪🏼🔪🔪 Cheers from Athens Greece🥂
From a home cook that’s been praised on multiple occasions for his homemade gyros…. both your marinade and white sauce are missing acidity (vinegar is crying somewhere in the corner of your pantry). Also I’d replace rosemary with thyme. Other than that… spot on.
Do you have the recipe for it?
@@peoplepeople21 Use Joshua‘s recipe but add acidity (e.g. vinegar) to the sauce and marinade and replace the rosemary with thyme…
@@peoplepeople21 it’s basically the same exact recipe, except you add a touch of vinegar to both, to balance out the fat in the meat and the garlic in the tzatziki.
Certified Greek Approved, Josh. You make this more authentic than most Greek spots here in Toronto 😎
As someone who's from Greece, i can definitely say this is one of the best representations of gyros i have seen, as well as pronunciation. Great job.
Dude I’m subscribing. This is actually informative AND funny as hell. Done in a smooth way. Hats off
as a fellow Greek, I approve this
bro,can i come to your house? if you are free?
Even the pronunciation of Gyros. I suspect not. 😁
@@lloydaep-m7m you're most welcome
@@natefunk1 well yeah and also that he put the meat first and then the tzatziki. But everything else is approved (btw his pronunciation still beats the people who call it "jairos")
@@tseoman9841 Tzatziki first is new to me, but would be less messy so... For the "jairos" people I just ask them why they like to eat helicopter parts. The confused look on their face is priceless.
Josh, that's quite close to what is served in Greece. I see you watch chef Jean Pierre as well. ONYO. Job well done. None of that overly spiced ground lamb and beef. You made it the way it's served in Greece. Bravo!
I’m obsessed with your videos! I’m literally never bored watching you bake/cook. You’ll have me laughing throughout the entire video lol
Coming from Chicago and going to various gyro stands and shops all over, i'm used to the ground meat cone type of gyro. Those tend to be easier and somewhat cheaper especially if you go all beef. Lamb is actually kind of hard to come by where I live, and it's expensive when you do find it. But all beef, seasoned to perfection baked in the oven and pressed immediately afterward...only thing I miss i the super thin shaved meat coming off of the "loaf". Homemade tzatziki with dill, homemade pitas.....almost makes me not visit my favorite shops :)
i dont know anyone named luke to warm my water
Wow i always wanted to make your recipes but im too lazy to buy the specific ingredients, however for this recipe I already have everything and it looks so good 🤤🤤
Josh you're missing vinegar and instead of parsley you need dill for the tzatziki! Otherwise your gyros is perfect👌
💯
I have always added lemon juice. And I add mint too, maybe not traditional, and dill of course. I don't like fries in mine, but when I was in Athens there were fries. And I think it was either pork or lamb, you could choose. From a street grill.
And greek mustard..
@@IvdAEROvm sos!
@@angusmacgyver try putting vinegar instead of lemon juice. That's the way we make it here in Greece at least
We made this yesterday at our house after we found a pork butt for eight dollars. This recipe blew my mind. We went to an authentic Greek restaurant last week on Valentine’s Day and then we made this yesterday. This was way better. I was shocked. It was so good and my wife is super picky and she ate the entire thing up. Brilliant recipe and a highly recommended to anybody. Joshua Wiseman is usually the first person I look for on RUclips when I want to make some thing. I’ll see if he has a recipe first and then I’ll go to Gordon Ramsay after that. Not even joking.
Hi Josh I love ur vids and I am also half Greek and I love gyros so I really enjoyed this video
True Thessaloniki gyros is one of the best things ever 🇬🇷❤️
I remember first having one of these at 16 when I was staying In Greece for a month. Ones you get in UK nothing like them so I was really interested in this recipe. Going to have to try making it when I have the time!
Your Papa’s jokes always makes me laugh lol. Keep it up!
shout out to Joshua for teaching us how to plan for our future and giving us a gold star , love you papa , i won't fail you
No lie, you actually make me want to cook more and eat my veggies. Not a small feat
This is authentic Greek and delish! Try dill instead of parsley in the tzatziki, even better
"Imagine a life where instead of looking for problems, we look for solutions"
Lmao got em
As a greek, I totally approve this. Next time, more potatoes and the assemble goes: tzatziki, salad, meat, potatoes, paprika. Kudos brother.
Josh, I am a bread maker and I have tried so many times to make pita on my stone and they would not puff up. I finally did it with your recipe and realized I was not giving them enough time to rise. I would flip that after one minute. I feel accomplished and will try the pork souviaki recipe next. Thank you.
no parsley especially in tzatziki.
1rst goes tzatziki
2nd meat (and as your greek friend said main meat is pork)
3rd tomatoes and onion
4rth fries
Katılıyorum komşu cacığa maydanoz konmaz
@@dorukakdoganli μαΪωτανο βαζουν μονο οι Σμυρνιοι κ οι Κωνσταντινοπολιτες φιλε.
Hey Josh - really appreciate your videos! Would you ever consider doing recipes that people living alone can do as well? I find that this series works, but I can’t do a lot of these because I live alone and a) it’s a lot of work b) a lot of it might go bad
bro we shoulda have a dinner party so we can cook these recipes together
My advice is to either halve the amounts or just get your exercise in and prepare to eat more than you normally would
My Grandma used to freeze the parts she wasn't going to eat right away. Bread is very cooperative.
Best quote of the video: "Imagine a life where instead of looking for problems you look for solutions."
I love the little cartoon graphics included in this vid, such a cute touch!
Great video! Love how you made this work in an oven and achieve great results
The quality of the whole thing was top notch but I think there were a few things that could have been different.
1. The Pitas (which means pie in Greek, but Greeks use that word for all kinds of pies like apple pie, or this pie etc) could have been a bit lighter in size and mass, they are usually smaller when served in Gyro places but thats not that big of a deal honestly.
2. Although I really like your idea of washing the onions with water to take out some of the acidity of the onion (and I am planning to use it in some recipes) it's not usually done with this kind of food. In Greece we usually just wash the onions briefly before cutting them since the Tzatziki is helping take out most of the acidity because of the yogurt.
3. Lastly, In my opinion, the sauce (Tzatziki) should go first unto the Pita so that it helps glue the rest of the ingredients together so they dont fall out like in most other fast foods (like burgers etc). So you just add the Tzatziki then the meat, onions, tomatoes and potatoes.
Btw, cutting it in half is a sin! Don't do that :D.
Okay greek uncle roger
how do you cut it properly?
@@catmuncher you dont apparently
He also could have saved some money by not adding PARLSEY to the tzatziki… wtf 😭
@@mounne13 I'm 20 and not an uncle bruh.
This is my favorite one yet! Can you do picnic food and how to pack it, please?
Let's show some Greek love and hospitality to our lovely chef papa Josh here.
As a Greek from Greece, this is really good!
I was raised on subway “sandwiches” and pizza. I discovered Greek food as an adult (along with many other amazing foods lol) and immediately fell in love. Totally following this recipe EXCEPT…. Gotta say, I was so excited to see your tzatziki recipe and I was bummed there’s no dill or garlic. Maybe I’m eating inauthentic Greek food lol. I use full fat Greek yogurt, bunch of finely minced garlic, an English cuke (grated but not strained of its juices), unfiltered EVOO, and dill. Maybe a spritz of lemon if I’m eating it w/pita at home as a snack and not making full blown gyros. But also I’m not a chef and do not have a NYT bestselling cook book so what the hell do I know lol. Love ya papa.
mmmmm I have chicken thighs that i was wondering what to season with, now I know! Perfect timing for this one. Thank you!!
Even going to try Coconut milk yogurt tzatziki as well.
EDIT: Made it this week and it turned out great - chicken thighs are a great meat for these flavors, and the plain coconut milk yogurt work great for the tzatziki - loL! Used about 3 cloves of garlic too much for my small batch of sauce, but I survived!
"But Fancier" ~ Can Josh add culinary technique to turn mundane store bought items like boxed Kraft mac&cheese into an amazing experience to die for?
It feels illegal being this early
Yes ! 🤣
Ikr
Touchr
Ikr
EXACTLY
this isnt supposed to happen…
This recipe is GORGEOUS!!! 🔥🔥🔥
Delicious, added bonus: apple roasted in pork fat is something I didn't know I was in love with.
Yay, the only way I can get a gyaro where I live is Arby's. It's pretty good but I'd rather learn how to make it myself.
Just admire that we can make gyros for that cheap nowadays. Today, it's almost impossible to find gyros in Greece for less that 3.50€
I am Greek...I approve of this gyro, everything was done spot on 😎👌
You have my respect for this recipe and for the on point pronunciation of "gyros" and "tzatziki".
-Humble Greek fella.
We made the meat as shown in this video... and this is INCREDIBLE. Everyone enjoyed it! It was juicy, flavoury and crispy! 10/10 would recommend!!
This looks so delicious but are we surprised? 😋
I thought dill was the main herb in tzatziki? Either way this looks delicious and I’m not Greek so I could be wrong
From a few sources I've seen, tzatziki appears to be one of those things that's made differently depending on your family or location. Dill or parsley. Mint or no mint. Lemon juice or sumac. All of the above or some smaller combination. So many options, and all of them good - just find the version you like and have at.
@@sonipitts no sumac bro no sulac but in northern Greece people use dill and in the eastern part use the people parsley
my family is from Thessaloniki and we only use Greek youghurt, looooots of garlic, cucumber, salt, black pepper and olive oil.
Well, try and pick what you like. At home i make with lemon and dried mint, is what we enjoy
The original tzatziki is made with cucumber, a lot of grated garlic, some vinegar, olive oil, salt and no herbs
I found that naan and kebab meat makes a pretty good gyro or technically more of a döner kebab. Also, making a meatloaf is good way to make the döner.
As a Turk i sayyy looooooooll
Nothing is like gyro in Greece but this looks so good!
"Imagine a life where instead of looking for problems, you look for solutions" 2:32
Amen to that!
Can we acknowledge that there’s a huge difference between Greek “gee-rows” and NYC street “jierows?”
As someone who grew up in the Bronx, I'd say Greek "ghee-rows" are made with pork and New York "jie-rows" are made with lamb, chicken or beef. 😆
I'm sad. I did this just as instructed and the middle was still raw even after over an hour. 3 lbs and 1/2 inch slices
Edit: lowered the heat and gave it another hour and it came out glorious
YUM - one of my all time favorite meals! (I must say I ALWAYS add Feta to mine) Now...one little thing: You know how you like to say Yee-haw??? Take that Yee...and use it to pronounce Gyro: (Yee-row) :) Carry on!
Ghee Ross in a lot of places!
I am Greek with love Greek food because it’s amazing and you nailed that gyro
Dude i’m Turkish but gyro is out of this world.I wish more Turkish chefs would use sauce on their kebaps.There is a saying in Turkey which is; if you put sauce on your meat then you don’t trust your meat enough😂 It’s partly true, many kebap shops here use cheap meat and cover it up with tomato sauce and cheese. But we still deserve caciki sauce that thing is lit.
And about the pricing; we pay at least 3-4 euros per kebap wrap. And there is usually less meat inside than what’s being consumed in Europe.Might seem okay but our minimum wage is 280 euros😅
Love Josh, but I am not making homemade bread EVERY time.
Uhhh then don't? I'd rather him show how to make a pita/bun/bread/whatever than just using store bought. That way if you want to make it yourself you have something to follow, and if you don't want to make it you can just buy pre-made
@@Cyphoon82 fr
Arabs call it ''Shawarma''
Greeks call it ''Gyro''
Mexicans call it ''Al Pastor''
Man call it ''Döner''
I'm about to hunt down your dinner rolls recipe to make alongside dinner tonight. Not sure if it really goes with the porkchops, brussell sprouts and mac I'm planning to make (one of those wanna be fancy boxes of mac and cheese with different flavors, like gouda. Saw one at Aldi that was pesto and basil that was amazing), but I think a fluffy breadroll would be nice. I have some packs of yeast and the rest of a bag of bread flour that won't be used if I don't force myself to use them.
Or. I might make beer bread, which doesn't need the bread floue. It's quicker and easier. Grr, but those bread rolls be looking amazing when pulled apart, like a commercial 😂 Also, I don't drink alcohol, so I always feel so out of place and self-conscious buying beer. What type to buy, do I go with the brands I know or something new? Also, I only need a can the size of a Coke, but the stores always have them being twice as large. I could have my sibling drink the other half last year when we roomed together but now I live on my own. The beer will go flat before I'd want to use it, so...down the drain it will go. So wasteful, but I love the flavor it adds to the bread.
So, bread rolls that take more time or beer bread that's quicker and easier but I waste half of the beer? Decisions, decisions...😅
If you have the energy, the dinner rolls. But beer bread 🤔 who cares about the half beer lol 😂
@@characterblub I chose the beer bread, lol! I went back and watched his video on the Hokkaido milk bun dinner rolls and while they look really good, I had to go shopping today and my feet are hurting. Don't feel like standing as I roll out the buns. So, I'll make them another day 😁
Well I have to say that you are making way better gyro that these modern greek restaurants and chefs. Well done
" Instead of looking for problems look for solutions " is good advice.
Not just for food but for life in general.
For food in particular it means YOU have to figure out how to make it work. To make the budget work. To find the time. To make that bread. To make it better, cheaper and/or easier.
Im making this today, got the meat marinating (used chicken thigh). Cant wait, thank you Josh!
Made it came out fantastic! Making it again today Nov 20th 👍
I love when RUclips chefs say something is "easy" and then proceed to describe a multi-day process. It's not that it's not worth it. Or that I won't do it. But c'mon, if something requires 20 steps and 30 hours of time, and the alternative is literally pulling something out of a bag, "easy" isn't the right word...
It’s not like you’re sitting there for 30 hours staring at an oven, I made this and it took 3 hours for multiple meals.
This is easy. Maybe not for you, I guess.
Great video but could you dial it back just a little