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!
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!
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.
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.
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 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!
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 :-)
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!
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!
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.
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.
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.
"... 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.
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, 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.
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.
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
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!
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?
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.
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
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!
My area has a large Greek community and many places sell gyros. They traditionally are beef and lamb and are quite delicious. So the way you made the meat is close to the original. I have a rotisserie and I think I might try it in it. This should be wonderful with your Lebanese mountain bread or your Naan recipe. Yum
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.
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 lived on the Island of Crete for a year. The souvlaki stand I always frequented (souvlaki Mike) used either seasoned pork or chicken for his gyros (souvlaki). He grilled that pork on a spit and sliced it off as you ordered. Oh my GOD was it so good. Mike always had a shot of Raki with us before we left... he called it "Holy Water blessed by Mike."
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.
Best gyros I've ever had were from this little greek place in Chicago. They pile your gyro up high with meat and typically top it with slice onion, feta, tzatziki sauce, sliced tomato, and kalamata olives. I don't ear their often because their food gives me heartburn but it's absolutely amazing.
"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!*
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
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
Greetings from Germany !! Nice channel, but i just wanna say, here Gyros, is one of the most loved Fast foods bougt by our nice greek neighbours. Just make a nize Pita-Gyros and take some fries with u :)
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!
Spot on for the american gyro version we would make at one restaurant I worked at. Southern style everything food and they had a gyro too. Got frozen beef (maybe little lamb mixed also?) slabs cooked on the flat top, looking just like those but longer when done frying. Exactly the same toppings in that order, but with none of that fancy stuff and add feta. Oh how I miss those things.
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.
Check out the recipe: www.allrecipes.com/Recipe/258848/American-Gyros/
Haha KURTIS BLOW reference! Wow
you can add lamb fat instead of the lamb meat for a mild lamb taste also :)
I love you Chef John, but 1/8-in does not equal 3/8-in. However, whatever... Your recipes are always fantastic!!!
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.
Well that's just the nicest comment ever left on a youtube channel. And it couldn't have come from better people for a better person!
Such a wholesome comment 💛
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!
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!
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.
What's the recipe that the restaurant used?
Why there is no non minced meat gyros in the US? Normally Gyros is not made of minced meat
@@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
I’m sure the 60/40 beef to lamb is for cost purposes. But I can see how kneading could help with achieving the texture.
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.
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.
is the refrigeration and compression before or after cooking?
Chef John you are too much! You brighten my day every time I watch one of your videos.
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 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!
Made this tonight. Really good. I was worried the spice amounts were a little light but the flavor was great. Texture was good too.
Thank you chef John!!!
We just came back from our honeymoon in ,Kefalonia, Greece. I don't ever tire of Greek food!!
Chef John: Specifically says a recipe is "American" in the title.
Comments: "But this isn't traditionally Greek!"
Glamazon 617 Gyros is a Greek word
BECAUSE GYROS IS MADE IN GREECE 😂😂
Wow, who knew cuisines could incorporate techniques from other cuisines? Jesus fuck
Ccold GT so i guess you don't eat pizza? Because the shit you call pizza isn't pizza. Just saying
"Gyros is"
lern grammer, "gyro is" or "gyros are"
tbb033 *learn, since we are correcting people now😒
Loving the fact that almost any recipe I'm looking for has been covered by Chef John!
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 :-)
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!
I absolutely love your personality
one of your most ingenious recipes. turned out to perfection.
"I'm too upset now." Cracking me up, Chef J.
I'm always hypnotised by the mirror reflection in the bowl...
And as always, great recipe, Chef!
"Never let the food win" - my new cooking mantra.
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!
You are the hero of your gyro.
read the wiki for tziki
Tzatziki
Venoshock tatzeke
You are a truly great chef of all times.
I know youve seen my past comments. Just make the Baklava and I'll go away.
Sebastian Michelis One day grasshopper
Sebastian Michelis bakalva is easy as long as you dont comit to making home made phyllo.
Seriously? You try formulating any version of "You are the ___ of your baklava" that doesn't sound off-color.
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.
specifically lady fingers!!
Made these last night and they turned out WONDERFUL!!!!
"We never let the food win!" I love that!
Amazing chef John. I really appreciate your work. Plus it always inspires me to create something new in the kitchen.
PREDICTION HAVENT WATCHED YET: After all you are the Robert De Niro of your Gyro
Ben Nichols We should make this a tradition in each Chef John video
Robert De Gyro?
We got two... hero and Curtis Blow
ruclips.net/video/FoHJe_47fbk/видео.html
Good evening Chef John ,
thank you so much for all of your wonderful videos....your food is delicious and your presentation is delightful!
I frigging LOVE his voice, it is very unique.
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.
I've never laughed so much at a cooking video.
"I'll remove it later, I'm too upset now"
😆
I love your recipes, I love your humor. great video.
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.
This isn’t a gyros by any stretch of the imagination
@@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.
the whole paper thing is a good example of why I love watching Chef John!
If you didn't slice the meat off a giant hunk thats rotating on a vertical spit, is it really a gyro?
I must try this, t looks like a convenient dish for eating on a picnic camp stove. Thank you, love your channel.
you are the robert de niro of your mispronounced gyro
sarge727 - THANK YOU
So you could say he’s a “Robert DeGyro”?
Apotheosis 😂😂 😂
🏁🤣
@Mike Wilhelmson bruh
Thanks Chef John, you always come thru with the right process!
Waaaay easier than Alton Brown's "build your own rotisserie broiler" version. Great stuff as always, CJ.
I've been looking for a simple recipe for years for Gyros...One of the best sandwiches ever made! Thanks so very much.
"... 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.
The 'yee-ro" is why subs in the New York metro area are called "heros" or "heroes".
😂😂😂
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
"Which are traditionally found in the most dangerous neighborhoods"😂 Love Your Videos Chef
are you trying to say black neighborhoods are dangerous?
@@michaelallen6635 No. Mystery meat carts are in poor, often high crime neighborhoods. Why make this into a race thing.
Michael Allen yes
Funny; where I live at the Beach isn’t considered a high crime neighborhood.
He ain't shit for that! 😂😂😆 he didn't tell a lie either! Love this dude
I love your comments, very entertaining,and oh yeah your recipes are excellent.
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.
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.
The debate is hereby settled!
2 years late, but a long while back I actually researched the correct pronunciation and yours is as close we can get here in the states.
@@carbon2858 Im not worried about the gyros coming out of my mouth, just the ones going in my mouth
I love your word picture description. Lol.
Thank you, chef John for posting this. My whole family loves Gyros.
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
THIS MAN IS EXTREMELY WHOLESOME AND DESERVES MULTIPLE RAISES
Hello from Drapetsona Greece!
alkinoos mpoukouras hello from Kefallonia
alkinoos mpoukouras how do you pronounce it? Gyro or 'yeeroh'?
ma - scalia yeero. keep the "o" short like doll, bond, cod etc
alkinoos mpoukouras I would ❤ to visit Greece with my husband 😊
Anytime!
Another great video! I've had this idea in my head for years. You've actually improved on my original idea. Thank you!
That texture looks like the texture of my meatloaf. It's lovely and moist coming out of the oven, but cold and reheated it's amazing.
you have answered my prayers with this recipe, THANK YOU! I HAVE BEEN CRAVING THIS AND CANT WAIT TO MAKE THIS!
I love this guy's vocal pattern. Listen to how his voice pitch changes every time he ends a sentence.
I love this youtube channel if anything because the comments are always filled with love and zero hate
Is there a blog post the details the back story to your "pinch of Cayenne"?
Don Vanco he answers that in one of his benchmark q&a's. Possibly the 1000 vid one
Thanks Chef John! I've been searching for a good recipe, this is it!
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!
Where is the love button for this video?! Ugh! I have been looking for a (EASY) recipe like this. Love lamb!
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?
Did you make it yet? My guess was that the meat shrunk enough so that it was easy to just lift out of the pan. Let us know.
Dollar tree might carry parchment paper. I prefer it to foil.
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.
"As you've heard me say before, we never let the food win." I've never heard you say that.
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
and simple
how he know who Kurtis Blow is LMAO.😂
CHIEFTAINESS KALINGA cuz these are the breaks! He's pretty fly...... for a white guy. ha ha !
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.
have I said lately how much I love your videos?
Great vid! You should make a Doner kebab video sometime soon
this basically is döner, I think
You are correct, Gyros (or Yee-ros as is the right pronunciation) in Greece, is chopped pork meat. Not ground meat.
He makes everything look incredibly delicious..
If only you made baklava I could get my diabetes in peace
Sebastian Michelis honestly your string of baklava comments is super amusing 😆
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
kyeoptawerk93 True, but I still want it
grobiegirl12 lol thanks
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!
My area has a large Greek community and many places sell gyros. They traditionally are beef and lamb and are quite delicious. So the way you made the meat is close to the original.
I have a rotisserie and I think I might try it in it.
This should be wonderful with your Lebanese mountain bread or your Naan recipe. Yum
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.
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
LasombraQ Do Greeks still eat that tsaziki sauce normally or is that another fake-Greek food only in the US? I'm probably misspelling it.
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 lived on the Island of Crete for a year. The souvlaki stand I always frequented (souvlaki Mike) used either seasoned pork or chicken for his gyros (souvlaki). He grilled that pork on a spit and sliced it off as you ordered. Oh my GOD was it so good. Mike always had a shot of Raki with us before we left... he called it "Holy Water blessed by Mike."
With a nod to the Canadian regional variant on this, the Halifax Donair: "you are the Sir Charles Tupper, of your mysterious ground meat supper."
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.
"He's goin' to get a gyro, though technically, it's pronounced 'yee-ro'...."
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.
Please make me some baklava
yesss please!!!!
See!? People want this!
He has a video for Baklava.
Best gyros I've ever had were from this little greek place in Chicago. They pile your gyro up high with meat and typically top it with slice onion, feta, tzatziki sauce, sliced tomato, and kalamata olives. I don't ear their often because their food gives me heartburn but it's absolutely amazing.
Arigato Gyro ..
The 3 year old JoJo reference
Dat fail paradoxically just showed me why I think u have the best cooking channel on youtube.
"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!*
I'm so glad you mention that it's American Gyros, as it has nothing to do with the Greek traditional gyro. You nailed the pronunciation btw! :)
Feta? Cucumber?
Love your recipes and videos. I’ve tried this recipe and it is one of my favorites. 😊👍🏼👍🏼👍🏼
what if you don't own any bear hands?
you do at least have the right to bear arms
Use your feet
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
😩😩looks good
I can't watch this any more... I just noticed I was drooling on myself for the last five minutes. Thanks for the great video Chef John...
So....lamb Spam lol
This is nothing like spam. Spam is made from trash like instestins, tendons, ligaments. This is actually meat.
@@ShaeqAhmed that just a straight up lie lol
i made it exactly as instructed and the texture and taste are amazingly authentic!
rofl rip parchment paper
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
I love cooking fresh! You make it easy to do what I
once thought was hard.
Greetings from Germany !! Nice channel, but i just wanna say, here Gyros, is one of the most loved Fast foods bougt by our nice greek neighbours. Just make a nize Pita-Gyros and take some fries with u :)
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!
"I'm too upset now," - Allegedly.
Underrated comment. I'm crying here 😂😂
Very good recipe and cooking process.
I’ve always been told it’s pronounced With a silent G, so Yeero
Spot on for the american gyro version we would make at one restaurant I worked at. Southern style everything food and they had a gyro too. Got frozen beef (maybe little lamb mixed also?) slabs cooked on the flat top, looking just like those but longer when done frying. Exactly the same toppings in that order, but with none of that fancy stuff and add feta. Oh how I miss those things.
Those greek things, thats how I pronounce it.
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.