Looks great, Bri! Another option for folks who don't have an outdoor grill: press the meat mixture into a meatloaf pan and bake it. When it's done, cool it completely and refrigerate overnight (if possible). When you want to make a gyro, simply shave pieces off the cold meatloaf and pan fry it on both sides. That'll give you the crispiness that all gyros should have!
@@mrpootank8757 this is actually how many Greek restaurants in the US make their gyro meat. The giant rotating spits are very expensive, and roasting the meatloaf then slicing and frying the pieces is much less expensive.
I was talking to a stranger at the doctor's office today and we had both fasted for our exams and were bonding over the fact that we spent the morning watching cooking videos. Turns out we were both watching your videos! :D This looks fantastic and is something I'm definitely going to try!
You can close the lid as long as you clean your grill regularly. And by that, I mean a full internal cleaning. Take out and clean the grates and flavorizers, pull the burners, and scrape the grease inside. I do it at least twice a year to keep my grill safe. Some cooking techniques require a closed grill, like using a rotisserie or cooking thicker steaks indirectly for a reverse sear.
@@papadage no, you can’t put the gas on, close the lid and then light it. You alway have the lid open to light and it has nothing to do with a clean gas grill
Just made this recipe: -you can skip the wooden skewers just use your hands to put meat on the grill, after cooking it becomes harder and ease to flip -use less lemon juice (personal preference)
Had the Gyro meat and salad made in just over 20. But that didn't count grilling the Gyro.. had to wait till the wife was back. Maybe 35 counting grilling and serving. Although this is my 4th time making this one.
I love your recipe because it's super quick. For those that have more time, I actually like a thicker tzatziki rather than runny. I get this by slicing cucumber in half, scooping out seeds with a spoon, then blending it up, then using a cheese cloth or nut milk bag or even paper towels in a pinch to squeeze out as much water as possible. Mix the resulting cucumber paste into full fat greek yogurt with mint, dill, and lemon juice and then refrigerate. You can make it even thicker by hanging the yogurt in a cheesecloth or something in the fridge for an hour or two with a bowl below it to drain some of the moisture.
That's the absolute best way of making tzatziki. You can skip the last step by buying strained yoghurt. Also try red wine vinegar instead of lemon and put raw olive oil
@@bigstam1234567890 I forgot the olive oil! oops thank you! I had that feeling I was forgetting something lol. RWV instead of lemon is interesting, I'll have to try it! I always have RWV, but sometimes I'm out of lemons.
In Greece,gyro is made with pork or chicken,for younger generations chicken is preferred with a mayo based sauce,filled with tomato,onion and French fries.This looks closer to a kebab doner which isn’t very common in Greece.
Gyro is love, gyro is life!!!! Thanks for all the tips, Brian. I am from Bulgaria (it is close to Greece) and we have some very nice Gyros here as street food. Yours looks very close to these that I am used to eating. The main difference maybe is that they are typically with chicken or pork.
You are my new hero. Ever since Aldi stopped carrying their Gyro kit, I have been at a loss for a fast and tasty solution for my favorite messy sandwich. Thanks for all you do, and please keep making content bringing great food for minimal effort.
Maestro Lagerstrom strikes again! I did the recipe as read except used a stovetop cast iron griddle on the "grill" side preheated in a 475F oven and the meat took just about the same amount of time. Everyone LOVED it and this is going into the regular rotation.
Just made this for dinner. Outstanding! The only thing I changed was that I didn't put the skewers through them. I just cook them as I would hamburger patties and it worked perfectly. Keep up the great work Bri! Loving this channel!! Cheers
Made these last night. Did not use skewers, just formed the meat into small loaves and grilled. Very good, bult felt that the meat was a little bland. Next time, I will up the spices by about 50%.eep up the great work!!
I am convinced Brian has a microphone in my house... or something. I complained about Al pastor tacos. He makes a video. Go out for Krispy Kreme donuts, he makes a video. Complain the hardest thing about making pizza is just the dough, he makes a video. Complain I don't know what sides to make for the 4th of July, he makes a video. I JUST COMPLAINED YESTERDAY TO MY WIFE THAT WE HAVE NO GOOD GYRO PLACES, AND HE MAKES A VIDEO. Kinda scary. But also super happy that it keeps happening. Keep up the great work Brian.
Brian I made these this weekend in the oven because my stupid apartment complex doesn’t allow grills and they came out AMAZING! Thank you!!! I set the oven to 500F and cooked them for 20mins, 10mins each side, had to flip them 1/2 way thru.
If you cook your tortillas directly on the gas range grates, yes, over direct flame, they char a little and are much better. It happens fast so be ready to flip. Once cooked throw them in a tortilla holder so they can steam.
Hey Bri Greetings from Greece friend! I checked the comments and i didn't see any Greek complaining that this is not gyros so here i am! At least in Greece your recipe that i will try for sure in the weekend we call it doner. So to represent my country accurate allow me to do the "grinia" for them. You can call it Stavros or Themistocles but not yeeros. Totally different thing and in most cases is pork and chicken. Thanks for the great videos and your recipes i have tried a lot of them! 😁
I was about to add a comment but then I saw yours. Another Greek here and I agree that is not Yeeros! Bri, you are welcome to visit our country for some original gyros and you will find out the difference yourself! We still love you though! Thanks a lot for all your videos!
It‘s super interesting to me how different western cultures have adapted greek food. Here in Germany, the „gyro sandwich“ is super rare, whereas Döner Kebap is available everywhere. Likewise, the „gyro“ sold here isn‘t made of ground lamb/beef, but actual slabs of seasoned pork stuck on a spit. (basically a non-halal kebap) Here in Germany we also have something called „Pfannengyros“, which are small pieces of pork meat, marinated, with garlic and onions - which is then pan-seared.
Yeah, I was thinking of the pork version myself, kebab rotisserie style, with the slices stacked on the spit and carved off. So damn good - there's a truck that does it here in the UK in Brighton, genuine Greek-run, and that pork gyro is one of the nicest things I've ever eaten. The soft, puffy bread wrap, with that fatty, succulent, well-singed and caramelised marinated pork, all the nice sauces and salad, and they even put chips (fries) in to complete the deal, all wrapped up in a cone. Perfect food.
... 30 minutes? I've been a sub'd fan since even before you blew up. Just wanna be honest with my guy Bri. *Maybe* if you are starting the timer post-mise-en-place, however, this one felt the most like a stretch since you started Weeknighting. Much Love.
Hey Bri, made this for Super Bowl and it was fire! Everyone loved it. Did take more than 30 minutes to make though, with all the chopping and prep. Had some leftover for a tasty lunch too. We will make this again for sure!
I usually roll the processed lamb between two sheets of parchment until its about an eighth of an inch thick then bake it for about 20 mins at 220° F in the lower rack slot in my oven. Then use a pizza cutter to cut the meat into strips. Your recipe is almost identical to mine. Cheerio!
Made just the meat popsicles last night bc the grill was on. Fire. Subbed all the cumin and coriander for more oregano, some basil, and more chili flake. Also threw in another tea spoon of salt. Easily fed 4 for like $15 dollars of meat.
Growing up I watched all of the food network. I turned into a chef after all of that influence. Brian is like what 30 min meals with Rachel ray wanted to be. Thanks for some fun entertainment when I can’t sleep at night
Made this recipe last night for dinner, followed it exactly. My husband and I couldn’t stop raving about it. The flavors are fresh and bright and just so delicious! Thanks Brian! I’ll be making more of your recipes in the future!
Brian! I made this for dinner tonight. Fantastic recipe. It got thumbs up from my hubs and our guests. My grocery store did not have ground lamb,so I used ground pork with the beef. Delish! The salad and the yogurt were great, as was the meat. And, I spent about 30 minutes doing the prep (as advertised) but elapsed time was longer. Will definitely be adding this to my repertoire. Oops, one more thing…I didn’t use the skewer method, just formed the pattys and grilled like that. Simpler with no downside. Thank you!!
Growing up I lived half a block from the absolute BEST Gyro spot ever!!! (J&G pizza, Sylvania Ohio if anyone wants to see lol). I crave them always! This looks spectacular and I’m wayyyyy excited to give them a try! Thank you!!! 💃💃💃
As a Greek, I have to say that this is not Greek gyros, by any stretch of the definition (not that Brian made any claim that it is, just saying, not sure what my Greek American friends and family over the pond consider "Gyros", though). To me, this looks far closer to a homemade version of doner kebab. Now, having said that, it does look delicious and quite doable, for proper gyros you would need a rotisserie, vertical spit. My recommendation would be to go for a thicker version of a "tzatziki" sauce, so that it actually sticks more to the meat, add some thoroughly washed, thinly sliced onion and opt for some thinly sliced, salted tomato. Not a big fan of cucumber myself and, in proper Greek gyros, the only cucumber to be found would be inside the tzatziki, so I'd do away with that. Also, because you get some heavy ingredients in this sandwich (especially if you opt for a meat-heavy combo, and I heartily recommend that you do) you actually need a more substantial flour wrapper to hold the ingredients, ergo I'd go for a pita over a tortilla, which looks far too flimsy for all this delicious stuff. Reading back what I wrote, I'm afraid I sound way too critical, but this does look delicious and I'll be definitely be giving it a try.
As a turk I can say with 100% certainty that if you tried to serve this as doner kebab in turkey, the customers would chase you away with a doner knife. 😂 Doner in turkey is made from slabs of meat (either lamb/beef or chicken). Served in bread or lavash (basically a thick tortilla). With onion, lettuce and tomato, plus a tomato sauce. Nothing like tsatziki sauce, and never cucumbers. However, the various things they call "doner" or "gyro" or "shawarma" in various parts of westerm europe and the US are wildly different from what we are used to. I wonder how an american would react if I served them "texas bbq" in the form of lamb chops, mediterranean salad and grilled cheese with a side of blueberry pancakes. :P
I think it can be done without a rotisserie in the oven but you have to make the pork slices very thin stack them etc. I think if sb got the time to do it it will be really worth the effort.
These are friggin' awesome. I mixed beef and pork since I don't like lamb. If it rains just press the meat mixture into an 8×8 casserole pan and bake until done. Cut your big meat brick into 3rds and slice like in the video. I like to do a quick pan fry of the meat slices for a little extra crust. The salad and yogurt sauce are....dope.
They are called gyros by me, and if you ask me, a lot of restaurants are just bouncing back from covid but are still skimping out on the food quality so I will be making these. costco sells an organic tzatziki that my Greek friends say is the closest to authentic, so I just roll with that. plus I get good pita around here.
My favorite school lunch was the gyro, super cheap stuff served on a tortilla with a jarred tzatziki and soggy tomatoes. I always put franks red hot on it because the lunch ladies had a bottle at the end of the line. I still put franks on every gyro I make or order because it just doesn’t feel complete without it now.
I want to do this. Right away. I’m on the Mediterranean diet. This is up the same alley. This meat is called a Donair. This meat can be made in a loaf pan in the oven, and when cooled and refrigerated it can be sliced very thin.
Very quickly, Brian has become my go-to for any and all recipes. I start with Babish, but Brian has a way of making everything seem so easy and grounded and I love his personality!
I rolled the meat in plastic wrap to make a meat tube, sous vide to 150, then spitted the cooked meat for the air fryer rotisserie to get those browned slices. Awesome recipe. I used the salsa & tzatziki from your souvlaki video on this. It's the weekend... so I could afford a bit more time. Thanks Bri
Just made this tonight and it was incredible! I skipped the skewers (didn't need them in the end, everything held together beautifully), but otherwise followed everything exactly for the meat. My husband and I both loved it, and are already talking about the leftovers for dinner tomorrow. Thanks Bri!
Just had these for dinner, absolutely delicious. The whole family smashed them. We try so many of your recipes, and this has jumped up to one of our favourites along side the butter chicken and caesar salad (amongst many others!). Thanks for sharing, you have given us another staple dinner!
Loved your version too! I have been following you since you were under 1k subs. :) I use that type of dough you used for the pita for all kinds of baked goods. It is the easiest one!
Looks good! 1) Consider adding to the mince fresh rosemary and thyme - Greeks also use dried mint which adds a fantastic, singular flavour to lamb - in this case, mince! 2) also one might consider slightly undercooking the meatballs (biftekia) and when we’ll-sliced, put a hard crisp to them on one side, in a pan - using a bit of oil for searing - this step mimics the shaving of crisp ends one gets when meat is carved-off a proper spit rotisserie
I agree that a grill would likely add more flavor, but I would still recommend checking out Alton Brown’s episode on making gyros on Good Eats. I’ve done it’s several times at home and in my restaurant. 👍🏻👍🏻
Imo the best way to mimic how they shave the meat off a spit is to freeze the meat and shave off thin bits of meat with a sharp knife. Best part is it literally 2-3 minutes to cook the meat because the pieces are so thin. You can freeze a few pounds and have it ready to go. When watching videos with this method I didn't think it would be very good, but it comes out EXACTLY like the ones from restaurants
@4:26 If I am not mistaken, both the initial cuts are longitudinal cuts and only the dicing/equatorial cut is latitudinal. the first two both are in the direction of the onions poles, just not intersecting the core of the onion. Also just made that sauce tonight and it was bomb.
This Greek approves! It might not be the kind my yia yia would make, but he put his own spin on it to offer an alternative for those home cooks who don't have the time to do it exactly 'by-the-book. As an exhausted engineering student, I approve.
That looks amazing! I've been doing something similar including a gyro with kafta and now I can't wait to try it like this! Another great tip. For the pita bread. You want to find GREEK pita bread. The difference is, it doesn't have the pocket and it's made with Greek yogurt which makes it light, fluffy, like a pita pillow! I recommend Christine Cushing's "Mastering Greek Pita Bread" video. You WILL be obsessed! Thank you!
I made these gyros tonight and holy smoke were they delicious. This will go into the regular rotation in our house. I made fluffy tortillas from scratch and they worked perfectly. Thanks! Loving your channel.
Just made these and they were bangin. The meat really absorbed a lot of the yogurt sauce so bri aint joking when he says be generous. Keep it on hand in case you need another squirt. Each meat hunk makes 1 gyro so this made 6. I might double the tom/cuke salad next time to cover all 6 with a healthy amount of salad. I really pile it on and am running low after only 2 gyros. It should be plenty though if you only like a few spoonies. Overall it was great. Thanks bri 🤓👍🏻
Get rid of the pepperoncinis and that sounds pretty good. Maybe some kalamatas instead to cover the briney. I might have had an issue with the tortilla choice when I was younger because I am from Tucson, but then I travelled a lot more and realized that really good tortillas are basically a luxury that the rest of America is not quite privied to
Love your recipe, Bri!! Also, as an Israeli, appreciate the shout out to the Israeli salad! I'd really recommend chopping the veggies even finer! It really helps with the bite at the end. Also, I think that if you're going for flavour, the Jogurt sauce could be even better with some olive oil rather than mayonnaise, but of course, you do you! Thanks for the inspiration, I think I'm gonna make some shawarma!
Thank you for this suggestion! I really really don't like the taste of Mayo and I can *always* taste it, much to my dismay. I'm always looking for ways to sub it out, but nothing works in every application. Good to know that olive oil will work here!
Looks like a winner! I tried Alton Brown's version a few years back, but it was cooked in the oven in a loaf pan if I remember correctly. It was good. But for me, anything on the griddle, grill or smoker is so much better! The sauce looks A+ as well.
This was interesting, You are right about Gyros being like a taco, essentially in a Gyro wrap, you get Some time of meat with a sauce and some vegetables which is very similar to tacos. Now if you want a more authentic taste then you would go with Pork for meat and Dice/Sliced instead of Meatball (this is mostly for texture)Spices are similar to your recipe, The only thing missing is mustard(mild). Your Recipe is actually pretty spot-on for Doner meat. That being said both Gyros and Doner have the same origin and the same ideas behind them some meat with some yogurt sauce and some salad wrapped together and this is exactly that !!!
I love making these kinds of things at home, and the struggle has always been getting the meat to taste, as you said, like it came off a spit. I think I learned from America’s test kitchen, that if you make basically mini smash burgers and just slice those up, you can get a really good char with nice texture. But then one misses that grill flavor, so I’m gonna try your way next for sure! Also, 7:20 Seriously 🤨
Thank you so very much for this. I've been wondering how I could make a gyro at home and, not being a pro, have not been able to conceive of a way to bring it off. This is what I've been looking for. Thank you my friend, you're the goods! Fwiw, I worked in a Mediterranean restaurant in college and I always put a bit of hummus and tahini salad on my gyro. The hummus was always fresh and had that zesty bite of lemon juice. Thanks again!
As a greek (and also living in Greece) this is just way too far from what gyro is like. It's pretty much always pork/chicken and never minced meat, like never. I can understand doing your own version but you changed the fundamentals so much that this is way closer to kebap. Gyro meat traditionally is thin slices of pork/chicken, marinated in spices and stacked on a spit roast. The outer meat is cut thinly when caramelized and you end up eating purely caramelized meat which is what makes gyro stand out as opposed to baking a pork roast in the oven. The whole reason gyro is delicious is because it is cooked the way it is and not another way. The best way to come close to this at home is to marinate pork/chicken, cut it as thinly as possible and caramelize it on a skillet or a flat top, almost like cooking a cheesesteak. And plz no minced meat, might as well do a kebap sandwitch at that point (which is delicious is its own right).
@@linitweapon I understand your point, no matter what gyros is in the rest of the world, in North America this “version” exists also. So it’s an American gyros, as we have NY style pizza. Still not a gyros recipe, otherwise the word loses its meaning.
also the ingredients are not even close to a real gyros... if you don't like pita bread go ahead and use tortillas or whatever you want... also tzatziki is optional, you can use any sauce you like... sure you can skip tomato and onion, but PLEASE don't skip the fried potatoes dude 😂 use any type of bread you like, any type of meat, any type of sauce but please don't skip the fried potatoes 😂
Amazing idea of trying to recreate this in the home kitchen. Have had alot of requests to do this, but thought it would be too difficult and never get that spit like juiciness or taste. This shows that is definitely not the case!
I've done quite a bit of your dishes and even commented on your chicken, so now I am compelled to comment again. First, I detect no dope, so there is no narcotic inducing euphoria. Second, as I have made an easier but different version of meat blend, I can say yours is just as good and maybe spicier. Third, the toppings are not enough. Granted, my wife who would not taste the sauce because of the yogurt caused a shortage I think it should be doubled. Then came the shortage of the salad as it is similar to my tomato salad, and my wife is to blame. The final result was a wonderful dinner for us in this 90°+ weather where I grilled outside and my wife shelled peas. I'll take the grilling. You have not disappointed and this was wonderful. Yes, your meat blend is more work than mine, but I would happily grill it, and my wife prefers it, so your version wins. Everything worked well together and was gluttony inducing. Again, this was a nice dish.
Just made these tonight, easily a new favorite weeknight meal! The meat still came together fine under the broiler, and I subbed radish for the red onion in the salad. I’ve never been so excited to have leftovers
IMO, this recipe lacked nothing! Made this and blown away at how simple and good it is. 30 min? Maybe not! I used a fish basket for the grill instead of skewers, so much better. Also hit it with the 80/20 prime 1 ground beef
There is nothing called Israeli style salad, its Greek with a mid eastern twist and this type of salad is well known in Lebanon, Syria, Jordan and PALESTINE.
Hey Brian, being greek I have some objections on your gyro. Mainly that we do not use ground meat for gyro. We use a combination of pork shoulder and pork belly (or chicken dark meat) that is shaved as it caramelizes. Also for your sauces you could make some tzatziki and plain tomato as it's simpler and more effective. Lastly when you don't have a gyro/doner rotisserie, you can always make souvlaki/shashlik, kebap or some country style sausage of your choice and put that instead of gyro meat. We do that as well. Sorry to say and with all due respect but the "gyro sandwich" you made looks like an abomination/chaotic mess. No resemblence and not even close to actual greek gyros. It all seems like a rushed recipe with no base and no research. Hope you visit Greece and get a true pita gyro. I'm sure that the authentic will change your perspective, as it has for most americans. Thanks for your videos!
I’m sure he’s had a real Greek gyro with meat shaved off a spit - every town has a Greek spot that offers this. This is a “weeknight” friendly recipe for the home cook. I’ll venture to say most Americans don’t have a gyro spit on their countertop. It’s not fair to criticize this recipe for not being authentic. Just my two cents - cheers !
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Looks great, Bri! Another option for folks who don't have an outdoor grill: press the meat mixture into a meatloaf pan and bake it. When it's done, cool it completely and refrigerate overnight (if possible). When you want to make a gyro, simply shave pieces off the cold meatloaf and pan fry it on both sides. That'll give you the crispiness that all gyros should have!
Excellent idea. I'm gonna definitely try...
I am pretty sure chef John did it that way in his version. I came to the comments to suggest the post fry.
@@mrpootank8757 this is actually how many Greek restaurants in the US make their gyro meat. The giant rotating spits are very expensive, and roasting the meatloaf then slicing and frying the pieces is much less expensive.
THIS! I've done the same and it's perfect!
@@SuzanneBaruch Marry me 😍
I was talking to a stranger at the doctor's office today and we had both fasted for our exams and were bonding over the fact that we spent the morning watching cooking videos. Turns out we were both watching your videos! :D This looks fantastic and is something I'm definitely going to try!
are you married now?
Bri, always keep the lid up when lighting a gas grill so it doesn’t become a deck bomb. We want to keep you around for more great recipes!
this!~
Same goes for pellet smokers. Ka-friggin-boom!
Until he acknowledges this comment I’m assuming he’s going to keep doing it that way.
You can close the lid as long as you clean your grill regularly. And by that, I mean a full internal cleaning. Take out and clean the grates and flavorizers, pull the burners, and scrape the grease inside. I do it at least twice a year to keep my grill safe. Some cooking techniques require a closed grill, like using a rotisserie or cooking thicker steaks indirectly for a reverse sear.
@@papadage no, you can’t put the gas on, close the lid and then light it. You alway have the lid open to light and it has nothing to do with a clean gas grill
Just made this recipe:
-you can skip the wooden skewers just use your hands to put meat on the grill, after cooking it becomes harder and ease to flip
-use less lemon juice (personal preference)
Would literally looove to see anyone do all this in 30 minutes.
yeah full on bullshit
seems a bit bold. definitely 45 minutes if you're quick and have done it before.
Ain’t no way😂
Had the Gyro meat and salad made in just over 20. But that didn't count grilling the Gyro.. had to wait till the wife was back. Maybe 35 counting grilling and serving. Although this is my 4th time making this one.
I did this in a pan without grilling in 35
I love your recipe because it's super quick. For those that have more time, I actually like a thicker tzatziki rather than runny. I get this by slicing cucumber in half, scooping out seeds with a spoon, then blending it up, then using a cheese cloth or nut milk bag or even paper towels in a pinch to squeeze out as much water as possible. Mix the resulting cucumber paste into full fat greek yogurt with mint, dill, and lemon juice and then refrigerate. You can make it even thicker by hanging the yogurt in a cheesecloth or something in the fridge for an hour or two with a bowl below it to drain some of the moisture.
That's the absolute best way of making tzatziki. You can skip the last step by buying strained yoghurt. Also try red wine vinegar instead of lemon and put raw olive oil
@@bigstam1234567890 I forgot the olive oil! oops thank you! I had that feeling I was forgetting something lol. RWV instead of lemon is interesting, I'll have to try it! I always have RWV, but sometimes I'm out of lemons.
Perfect recipe. Thanks. Loved the thickening hints
@@iwishiknew7713
Garlic??
Dude, Brian your production quality is just so consistently of the highest caliber. Totally setting the bar for other channels in my opinion.
Right! That’s exactly why Brian and ethan chlebowski are the only food channels I watch
The DICKEATING CRAAAAZYYYYY
I so appreciate that he gets straight into it, no waffling, just good, well crafted, delicious recipes:)
True that, I'm also a binge watcher of WebSpoon.
In Greece,gyro is made with pork or chicken,for younger generations chicken is preferred with a mayo based sauce,filled with tomato,onion and French fries.This looks closer to a kebab doner which isn’t very common in Greece.
I second this... This is not what a gyro actually is. Israeli salad? Lettuce? Minced meat? No
@@thearmwrestlingmemechannel1434 he was upfront about this not being a traditional gyro.
@@cdb5961 then don't call it a gyro but a wrap lol..
Gyro is love, gyro is life!!!! Thanks for all the tips, Brian. I am from Bulgaria (it is close to Greece) and we have some very nice Gyros here as street food. Yours looks very close to these that I am used to eating. The main difference maybe is that they are typically with chicken or pork.
Yeah - American gyros are much more like turkish/German Kebabs than the authentic Greek stuff. I like both, so I’m not complaining.
@@sherlockrobin597 Same, both ways are great! We have both Doner Kebap and Gyros here, good times.
As a fellow slav I am lurking your channel soon as i am done this.
How do you say gyro? Brian saying “euro sandwich” made me think of Greece between the German and French government, during the Great Recession.
@@rasmis we pronounce the G like it is pronounced in 'Gatorade'. Not sure how to describe it 😁 It is 'гирос' (giros) in my language.
You are my new hero.
Ever since Aldi stopped carrying their Gyro kit, I have been at a loss for a fast and tasty solution for my favorite messy sandwich.
Thanks for all you do, and please keep making content bringing great food for minimal effort.
Pitabilities in Columbus, OH calls that cucumber stuff "Jerusalem salad" and its amazing
Maestro Lagerstrom strikes again! I did the recipe as read except used a stovetop cast iron griddle on the "grill" side preheated in a 475F oven and the meat took just about the same amount of time. Everyone LOVED it and this is going into the regular rotation.
Just made this for dinner. Outstanding! The only thing I changed was that I didn't put the skewers through them. I just cook them as I would hamburger patties and it worked perfectly. Keep up the great work Bri! Loving this channel!! Cheers
I was just wondering about the skewers. They didn’t appear to serve much of a purpose. But this looks good!
I came to say the same thing. I'm going to try the recipe this weekend.
Was confused about the skewers, replayed three times, absolutely unnecessary
Made these last night. Did not use skewers, just formed the meat into small loaves and grilled. Very good, bult felt that the meat was a little bland. Next time, I will up the spices by about 50%.eep up the great work!!
I am convinced Brian has a microphone in my house... or something.
I complained about Al pastor tacos. He makes a video.
Go out for Krispy Kreme donuts, he makes a video.
Complain the hardest thing about making pizza is just the dough, he makes a video.
Complain I don't know what sides to make for the 4th of July, he makes a video.
I JUST COMPLAINED YESTERDAY TO MY WIFE THAT WE HAVE NO GOOD GYRO PLACES, AND HE MAKES A VIDEO.
Kinda scary. But also super happy that it keeps happening. Keep up the great work Brian.
He knows when you been bad or good
Brian I made these this weekend in the oven because my stupid apartment complex doesn’t allow grills and they came out AMAZING! Thank you!!! I set the oven to 500F and cooked them for 20mins, 10mins each side, had to flip them 1/2 way thru.
If you cook your tortillas directly on the gas range grates, yes, over direct flame, they char a little and are much better. It happens fast so be ready to flip. Once cooked throw them in a tortilla holder so they can steam.
THIS! Always on an open flame rather than in a skillet!!!
Thanks! Huge Gyro fan and have wondered how to do it at home. Love your channel dude. Keeps up the great work!
Hey Bri
Greetings from Greece friend!
I checked the comments and i didn't see any Greek complaining that this is not gyros so here i am!
At least in Greece your recipe that i will try for sure in the weekend we call it doner.
So to represent my country accurate allow me to do the "grinia" for them.
You can call it Stavros or Themistocles but not yeeros.
Totally different thing and in most cases is pork and chicken.
Thanks for the great videos and your recipes i have tried a lot of them! 😁
I was about to add a comment but then I saw yours. Another Greek here and I agree that is not Yeeros! Bri, you are welcome to visit our country for some original gyros and you will find out the difference yourself! We still love you though! Thanks a lot for all your videos!
Can't stop watching your videos
It‘s super interesting to me how different western cultures have adapted greek food. Here in Germany, the „gyro sandwich“ is super rare, whereas Döner Kebap is available everywhere. Likewise, the „gyro“ sold here isn‘t made of ground lamb/beef, but actual slabs of seasoned pork stuck on a spit. (basically a non-halal kebap)
Here in Germany we also have something called „Pfannengyros“, which are small pieces of pork meat, marinated, with garlic and onions - which is then pan-seared.
Yeah, I was thinking of the pork version myself, kebab rotisserie style, with the slices stacked on the spit and carved off. So damn good - there's a truck that does it here in the UK in Brighton, genuine Greek-run, and that pork gyro is one of the nicest things I've ever eaten. The soft, puffy bread wrap, with that fatty, succulent, well-singed and caramelised marinated pork, all the nice sauces and salad, and they even put chips (fries) in to complete the deal, all wrapped up in a cone. Perfect food.
The best Doner Kebaps I had were in Germany. And we have a lot of these in Bulgaria....
American fool from Florida here kebaps & gyros are basically the same for us, Shaved "meat" on naan bread or pita.
The pork slab version would be the more authentic version imo. And the "pfannengyro" you describe sounds like souvlaki without the spit xD
does that mean Turkish Muslims in Germany stay away from Doner Kebab?
I am intrigued by your sponsor. I live in Guatemala but will keep my eyes open for Immi products. Thanks.
... 30 minutes?
I've been a sub'd fan since even before you blew up. Just wanna be honest with my guy Bri. *Maybe* if you are starting the timer post-mise-en-place, however, this one felt the most like a stretch since you started Weeknighting. Much Love.
Hey Bri, made this for Super Bowl and it was fire! Everyone loved it. Did take more than 30 minutes to make though, with all the chopping and prep. Had some leftover for a tasty lunch too. We will make this again for sure!
Oh and btw my skewers burned to a crisp LMAO. So maybe not needed.
We did this tonight and it was awesome. They have flour pitas at our Costco so we got the best of both.
This recipe was delightful!
Cool. I've been using tortillas for my pita bread and for Naan too.
I usually roll the processed lamb between two sheets of parchment until its about an eighth of an inch thick then bake it for about 20 mins at 220° F in the lower rack slot in my oven. Then use a pizza cutter to cut the meat into strips.
Your recipe is almost identical to mine. Cheerio!
Made just the meat popsicles last night bc the grill was on. Fire. Subbed all the cumin and coriander for more oregano, some basil, and more chili flake. Also threw in another tea spoon of salt. Easily fed 4 for like $15 dollars of meat.
Growing up I watched all of the food network. I turned into a chef after all of that influence. Brian is like what 30 min meals with Rachel ray wanted to be. Thanks for some fun entertainment when I can’t sleep at night
I dont know where Rachael got her mushrooms from, but damnit my mushrooms needed to be WASHED not just brushed off with a towel LOL
@@k80bhappypaddler makes em tougher, better to just brush em.
@@k80bhappypaddlershe’s definitely buying a higher quality
Made this recipe last night for dinner, followed it exactly. My husband and I couldn’t stop raving about it. The flavors are fresh and bright and just so delicious! Thanks Brian! I’ll be making more of your recipes in the future!
Brian! I made this for dinner tonight. Fantastic recipe. It got thumbs up from my hubs and our guests. My grocery store did not have ground lamb,so I used ground pork with the beef. Delish! The salad and the yogurt were great, as was the meat. And, I spent about 30 minutes doing the prep (as advertised) but elapsed time was longer. Will definitely be adding this to my repertoire. Oops, one more thing…I didn’t use the skewer method, just formed the pattys and grilled like that. Simpler with no downside. Thank you!!
Growing up I lived half a block from the absolute BEST Gyro spot ever!!! (J&G pizza, Sylvania Ohio if anyone wants to see lol). I crave them always! This looks spectacular and I’m wayyyyy excited to give them a try! Thank you!!! 💃💃💃
As a Greek, I have to say that this is not Greek gyros, by any stretch of the definition (not that Brian made any claim that it is, just saying, not sure what my Greek American friends and family over the pond consider "Gyros", though). To me, this looks far closer to a homemade version of doner kebab. Now, having said that, it does look delicious and quite doable, for proper gyros you would need a rotisserie, vertical spit. My recommendation would be to go for a thicker version of a "tzatziki" sauce, so that it actually sticks more to the meat, add some thoroughly washed, thinly sliced onion and opt for some thinly sliced, salted tomato. Not a big fan of cucumber myself and, in proper Greek gyros, the only cucumber to be found would be inside the tzatziki, so I'd do away with that. Also, because you get some heavy ingredients in this sandwich (especially if you opt for a meat-heavy combo, and I heartily recommend that you do) you actually need a more substantial flour wrapper to hold the ingredients, ergo I'd go for a pita over a tortilla, which looks far too flimsy for all this delicious stuff. Reading back what I wrote, I'm afraid I sound way too critical, but this does look delicious and I'll be definitely be giving it a try.
As a turk I can say with 100% certainty that if you tried to serve this as doner kebab in turkey, the customers would chase you away with a doner knife. 😂
Doner in turkey is made from slabs of meat (either lamb/beef or chicken). Served in bread or lavash (basically a thick tortilla). With onion, lettuce and tomato, plus a tomato sauce. Nothing like tsatziki sauce, and never cucumbers.
However, the various things they call "doner" or "gyro" or "shawarma" in various parts of westerm europe and the US are wildly different from what we are used to.
I wonder how an american would react if I served them "texas bbq" in the form of lamb chops, mediterranean salad and grilled cheese with a side of blueberry pancakes. :P
I think it can be done without a rotisserie in the oven but you have to make the pork slices very thin stack them etc. I think if sb got the time to do it it will be really worth the effort.
These are friggin' awesome. I mixed beef and pork since I don't like lamb. If it rains just press the meat mixture into an 8×8 casserole pan and bake until done. Cut your big meat brick into 3rds and slice like in the video. I like to do a quick pan fry of the meat slices for a little extra crust. The salad and yogurt sauce are....dope.
They are called gyros by me, and if you ask me, a lot of restaurants are just bouncing back from covid but are still skimping out on the food quality so I will be making these.
costco sells an organic tzatziki that my Greek friends say is the closest to authentic, so I just roll with that. plus I get good pita around here.
Dude, my stepdad and I made these last night and they SLAPPED! Excellent recipe!
My favorite school lunch was the gyro, super cheap stuff served on a tortilla with a jarred tzatziki and soggy tomatoes. I always put franks red hot on it because the lunch ladies had a bottle at the end of the line.
I still put franks on every gyro I make or order because it just doesn’t feel complete without it now.
i WISH my lunchroom would have served gyros
I want to do this. Right away. I’m on the Mediterranean diet. This is up the same alley. This meat is called a Donair. This meat can be made in a loaf pan in the oven, and when cooled and refrigerated it can be sliced very thin.
Very quickly, Brian has become my go-to for any and all recipes. I start with Babish, but Brian has a way of making everything seem so easy and grounded and I love his personality!
Check Not Another cooking show too!
I rolled the meat in plastic wrap to make a meat tube, sous vide to 150, then spitted the cooked meat for the air fryer rotisserie to get those browned slices. Awesome recipe. I used the salsa & tzatziki from your souvlaki video on this. It's the weekend... so I could afford a bit more time. Thanks Bri
bry bry, thanks for your fantastic recipes. every one i've tried has hit like a sledgehammer. you haven't let me or my family down yet. cheers.
Just made this tonight and it was incredible! I skipped the skewers (didn't need them in the end, everything held together beautifully), but otherwise followed everything exactly for the meat. My husband and I both loved it, and are already talking about the leftovers for dinner tomorrow. Thanks Bri!
Just had these for dinner, absolutely delicious. The whole family smashed them. We try so many of your recipes, and this has jumped up to one of our favourites along side the butter chicken and caesar salad (amongst many others!). Thanks for sharing, you have given us another staple dinner!
So excited to see your take on gyro Brian 🙌
Loved your version too! I have been following you since you were under 1k subs. :)
I use that type of dough you used for the pita for all kinds of baked goods. It is the easiest one!
Looks good!
1) Consider adding to the mince fresh rosemary and thyme - Greeks also use dried mint which adds a fantastic, singular flavour to lamb - in this case, mince!
2) also one might consider slightly undercooking the meatballs (biftekia) and when we’ll-sliced, put a hard crisp to them on one side, in a pan - using a bit of oil for searing - this step mimics the shaving of crisp ends one gets when meat is carved-off a proper spit rotisserie
Made today, fabulous recipe! I used naan instead of pita, perfection!
I was just thinking of a recipe like this and I’ve found a quicker way to do it!
Thanks Bri!
Made this last night. Was the closet food to a street Gyro that I have EVER found. I have been trying Gyro recipes for years. Thanks Bri
I was sold on the ramen until I checked out their site and saw that a six pack was $40.
“Shredded beef” Bri is the all time hero of this homemade Gyro **in a Chef John voice
I agree that a grill would likely add more flavor, but I would still recommend checking out Alton Brown’s episode on making gyros on Good Eats. I’ve done it’s several times at home and in my restaurant. 👍🏻👍🏻
Imo the best way to mimic how they shave the meat off a spit is to freeze the meat and shave off thin bits of meat with a sharp knife. Best part is it literally 2-3 minutes to cook the meat because the pieces are so thin. You can freeze a few pounds and have it ready to go. When watching videos with this method I didn't think it would be very good, but it comes out EXACTLY like the ones from restaurants
@4:26 If I am not mistaken, both the initial cuts are longitudinal cuts and only the dicing/equatorial cut is latitudinal. the first two both are in the direction of the onions poles, just not intersecting the core of the onion. Also just made that sauce tonight and it was bomb.
This Greek approves! It might not be the kind my yia yia would make, but he put his own spin on it to offer an alternative for those home cooks who don't have the time to do it exactly 'by-the-book. As an exhausted engineering student, I approve.
That looks amazing! I've been doing something similar including a gyro with kafta and now I can't wait to try it like this!
Another great tip. For the pita bread. You want to find GREEK pita bread. The difference is, it doesn't have the pocket and it's made with Greek yogurt which makes it light, fluffy, like a pita pillow! I recommend Christine Cushing's "Mastering Greek Pita Bread" video.
You WILL be obsessed! Thank you!
I too live in a place where I can't get good pita breads but I can get good Naan so that's what we use when making Gryo type wraps.
Weeknighting is my favorite. Frankly your Weeknighting ends up being my Weekending…but that’s okay. I cook as time allows 😋
I made these gyros tonight and holy smoke were they delicious. This will go into the regular rotation in our house. I made fluffy tortillas from scratch and they worked perfectly. Thanks! Loving your channel.
Why do I keep hearing Euro?
Yeah, pretty sure that is neither the correct Greek nor American pronounciation 😆
Just made these and they were bangin. The meat really absorbed a lot of the yogurt sauce so bri aint joking when he says be generous. Keep it on hand in case you need another squirt.
Each meat hunk makes 1 gyro so this made 6. I might double the tom/cuke salad next time to cover all 6 with a healthy amount of salad. I really pile it on and am running low after only 2 gyros. It should be plenty though if you only like a few spoonies.
Overall it was great. Thanks bri 🤓👍🏻
Recently found your channel and it's so addicting
Thanks. Glad you think so.
Get rid of the pepperoncinis and that sounds pretty good. Maybe some kalamatas instead to cover the briney. I might have had an issue with the tortilla choice when I was younger because I am from Tucson, but then I travelled a lot more and realized that really good tortillas are basically a luxury that the rest of America is not quite privied to
Looks pretty darn good.
Could have just omitted the skewers altogether.
Exactly
I literally just clicked on this to see if you would pronounce gyro correctly, but now I have a craving
A Greek style pico de gallo
Missed the opportunity to call it a Greeko de gallo
🤦🏻♂️ 🤦🏻♂️ where were you when i needed you, Jason!? haha
Greeko de gallo I love it!
I made this last week and the family remembered lots of good doner kebab meals...thank you!
Love to take out techniques and ideas out of your videos and just experiment around myself 😊 thank you for sharing your amazing work and videos! 😊🙏
This is CLUTCH! Thanks for the AMAZING easy process to have realistic gyros at home.
Reminds me of Bob's Kebabs!
the way he grilled the patties, the skewers seemed unnecessary other than for aesthetics.
My wife and I just finished cooking this together and it was absolutely fantastic! Thank you for the wonderful recipe!
You, sir, are a culinary gyro. Love this channel.
Looking super great. I make my own gyros at home. I will use this recipe next time I make gyros. This was great. Thanks.
Love your recipe, Bri!! Also, as an Israeli, appreciate the shout out to the Israeli salad!
I'd really recommend chopping the veggies even finer! It really helps with the bite at the end.
Also, I think that if you're going for flavour, the Jogurt sauce could be even better with some olive oil rather than mayonnaise, but of course, you do you!
Thanks for the inspiration, I think I'm gonna make some shawarma!
Why not both! ;)
Thank you for this suggestion! I really really don't like the taste of Mayo and I can *always* taste it, much to my dismay. I'm always looking for ways to sub it out, but nothing works in every application. Good to know that olive oil will work here!
@@berniedesantisiii9152 Glad to be of help, Bernie!
Olive oil is a life saver!
איך אנחנו אוהבים להראות נוכחות בשפה שלנו בערוצים אמריקאיםםםםםםם
You’re welcome, we gave you such a rich culture to adopt
It’s like you know what I’m craving every day you upload
Looks like a winner! I tried Alton Brown's version a few years back, but it was cooked in the oven in a loaf pan if I remember correctly. It was good. But for me, anything on the griddle, grill or smoker is so much better! The sauce looks A+ as well.
I make Alton's gyro recipe regularly. It's great to slice strips off the loaf o' gyro & crisp them in a hot pan or on the grill to get that char.
@@kimberlycooper6321 Excellent tip on the pan char. Thank you!
This was interesting, You are right about Gyros being like a taco, essentially in a Gyro wrap, you get Some time of meat with a sauce and some vegetables which is very similar to tacos. Now if you want a more authentic taste then you would go with Pork for meat and Dice/Sliced instead of Meatball (this is mostly for texture)Spices are similar to your recipe, The only thing missing is mustard(mild). Your Recipe is actually pretty spot-on for Doner meat. That being said both Gyros and Doner have the same origin and the same ideas behind them some meat with some yogurt sauce and some salad wrapped together and this is exactly that !!!
I love making these kinds of things at home, and the struggle has always been getting the meat to taste, as you said, like it came off a spit. I think I learned from America’s test kitchen, that if you make basically mini smash burgers and just slice those up, you can get a really good char with nice texture. But then one misses that grill flavor, so I’m gonna try your way next for sure!
Also, 7:20
Seriously 🤨
Thank you so very much for this. I've been wondering how I could make a gyro at home and, not being a pro, have not been able to conceive of a way to bring it off. This is what I've been looking for. Thank you my friend, you're the goods! Fwiw, I worked in a Mediterranean restaurant in college and I always put a bit of hummus and tahini salad on my gyro. The hummus was always fresh and had that zesty bite of lemon juice. Thanks again!
As a greek (and also living in Greece) this is just way too far from what gyro is like. It's pretty much always pork/chicken and never minced meat, like never. I can understand doing your own version but you changed the fundamentals so much that this is way closer to kebap. Gyro meat traditionally is thin slices of pork/chicken, marinated in spices and stacked on a spit roast. The outer meat is cut thinly when caramelized and you end up eating purely caramelized meat which is what makes gyro stand out as opposed to baking a pork roast in the oven. The whole reason gyro is delicious is because it is cooked the way it is and not another way.
The best way to come close to this at home is to marinate pork/chicken, cut it as thinly as possible and caramelize it on a skillet or a flat top, almost like cooking a cheesesteak. And plz no minced meat, might as well do a kebap sandwitch at that point (which is delicious is its own right).
Well said! Nice recipe, but far away from what gyro is!
Well that’s because this is a Greek-American dish. “Greek” restaurants all over the country serve this
@@linitweapon I understand your point, no matter what gyros is in the rest of the world, in North America this “version” exists also. So it’s an American gyros, as we have NY style pizza. Still not a gyros recipe, otherwise the word loses its meaning.
also the ingredients are not even close to a real gyros... if you don't like pita bread go ahead and use tortillas or whatever you want... also tzatziki is optional, you can use any sauce you like... sure you can skip tomato and onion, but PLEASE don't skip the fried potatoes dude 😂 use any type of bread you like, any type of meat, any type of sauce but please don't skip the fried potatoes 😂
Amazing idea of trying to recreate this in the home kitchen. Have had alot of requests to do this, but thought it would be too difficult and never get that spit like juiciness or taste. This shows that is definitely not the case!
israeli style salad? never heard of it smh
When we were kids in the 80s, my [Greek] mom used to make a similar big meatloaf for Gyros at home.
Why are you calling it Euro?
Depending on where you're from, there's several pronunciations for the word. That's one of them.
I've done quite a bit of your dishes and even commented on your chicken, so now I am compelled to comment again.
First, I detect no dope, so there is no narcotic inducing euphoria. Second, as I have made an easier but different version of meat blend, I can say yours is just as good and maybe spicier. Third, the toppings are not enough. Granted, my wife who would not taste the sauce because of the yogurt caused a shortage I think it should be doubled. Then came the shortage of the salad as it is similar to my tomato salad, and my wife is to blame. The final result was a wonderful dinner for us in this 90°+ weather where I grilled outside and my wife shelled peas. I'll take the grilling.
You have not disappointed and this was wonderful. Yes, your meat blend is more work than mine, but I would happily grill it, and my wife prefers it, so your version wins. Everything worked well together and was gluttony inducing.
Again, this was a nice dish.
Made these tonight for dinner, and will have them over salad for lunch tomorrow. Absolutely delicious, and came together super fast.
Spraying that sauce on the cutting board made me irrationally angry
Just made these tonight, easily a new favorite weeknight meal! The meat still came together fine under the broiler, and I subbed radish for the red onion in the salad. I’ve never been so excited to have leftovers
The Isreali style? Lmao I doubt they invented it
I did this with just the beef halved it. Perfect. Great recipe thank you!
Today we’re going to put 1 euro coins into into a bread
IMO, this recipe lacked nothing! Made this and blown away at how simple and good it is. 30 min? Maybe not! I used a fish basket for the grill instead of skewers, so much better. Also hit it with the 80/20 prime 1 ground beef
Looks super delicious (as always), but the way you pronounce "Gyros" is almost a hate crime :D
What do you mean? His pronunciation is impeccable! The spelling on the title is wrong.
Wrap the bamboo spits with foil to prevent charring, works better along with the soaking.
There is nothing called Israeli style salad, its Greek with a mid eastern twist and this type of salad is well known in Lebanon, Syria, Jordan and PALESTINE.
Brian! This was delicious. I made it for dinner tonight and it got thumbs up from everyone. Thank you for this recipe!
don't show this video to a greek. Am telling you this as a greek
lol, yiasou, I was thinking the same thing! Ti pathame edo? 😅
RUclips has a Greek blocker? I don't think that's okay. 😂
How about doubling up on the tort to emulate the thickness of pita? This allows for a clever "double decker" condiment layer as well
that isrealy salad originates from mediterranean countries
Wow, fantastic recipe!
Hey Brian, being greek I have some objections on your gyro. Mainly that we do not use ground meat for gyro. We use a combination of pork shoulder and pork belly (or chicken dark meat) that is shaved as it caramelizes. Also for your sauces you could make some tzatziki and plain tomato as it's simpler and more effective. Lastly when you don't have a gyro/doner rotisserie, you can always make souvlaki/shashlik, kebap or some country style sausage of your choice and put that instead of gyro meat. We do that as well. Sorry to say and with all due respect but the "gyro sandwich" you made looks like an abomination/chaotic mess. No resemblence and not even close to actual greek gyros. It all seems like a rushed recipe with no base and no research. Hope you visit Greece and get a true pita gyro. I'm sure that the authentic will change your perspective, as it has for most americans. Thanks for your videos!
I’m sure he’s had a real Greek gyro with meat shaved off a spit - every town has a Greek spot that offers this.
This is a “weeknight” friendly recipe for the home cook. I’ll venture to say most Americans don’t have a gyro spit on their countertop. It’s not fair to criticize this recipe for not being authentic. Just my two cents - cheers !