My local favorite gyro place a month ago had a wee little price increase. 50- 60% across the board. No exaggerating. Plain ol' gyro went from $8 to $13. With this recipe, checkmate, my friends. You no longer have me a slave to my gyro cravings.
@@ladyn5162 Heavens to Murgatroyd, lady, what are you on about? What in anything I stated has anything to do with politics? I made a simple observation. The prices at my favorite gyro joint rose 50% to 60% overnight. And I was thanking the creator of the video for giving me a fairly simple recipe to use instead. Ain't no politics in any of that. Just food and thriftiness. And as for "no complaints here", have ya read your own post?
I've done the potato method but that pan is a revelation! You can also cover it with baking paper and foil in the beginning, uncover, let cook for another 30ish minutes, trim the outer layer, cook for another 30ish minutes, etc. It's going to be great either way.
That sure looks delicious. One tip, once slicing the outer charred layer, I would sear and char as I slice the inner layers. The whole purpose of a rotating rotisserie gyro, is the constant char. Same goes with Doner, Shawarma and Al Pastor
Amazing! Respect for recipes in description. Never too long of a video, excellent editing, the comedy, and delivery timing! Well done! Keep making awesomeness!!
In Greece, we use tzatziki only when eating pork gyros but of course, tzatziki goes along with everything. When making tzatziki, we always use the cucumbers' skin as well. It gives a fresh and vibrant taste to the tzatziki. Personally, I use dill as well but in Greece, they say that only mint should be used. They have their opinions and I can only say: mint is great, dill is heaven. As far as the chicken gyros, I almost licked the screen man, well done!
Did this on Sunday (yesterday) with a more Mexican marinade and used the potato/skewers vs a special pan. Worked beautifully and with home made tortillas and salsa, it was a massive hit. I’m going to try it on low and slow on the smoker and then crank it up for some crispy edges. 11/10. 👍👍
Thank you for correcting the Year-O thing. I was raised in Greek Town in Florida, Pinellas County, Tarpon Springs and raised on gyros as well as other Greek foods for 40 years. Definitely doing your recipe and already ordered your gyro cooker from Amazon!
I worked at a pub that made Gyro, we had a Shawarma/gyro machine sitting in the corner just off to the side, and we had a drip tray for all the marinade and juices and every 10 or so minutes i would leave the dishpit to spoon the liquids overtop the gyro to keep it hydrated, and if i did that i was allowed to get one of the cooks to shave off a couple slices and have that as my lunch. Was insane, the marinade isnt too far off from what you used in the video
I do this without the vertical spit because you can just chop up roasted meat in the home setting. Homemade pitas are a walk in the park, too. And tatziki is the bomb sauce for gyros! I like your marinade as well, chef!
You read my mind! I'm so happy you posted this, but mainly so I can see the process and to see that it is possible to do this at home. Now do tacos al pastor! I just recently tried these delicious pork tacos and want to try making them at home. Yummy.
I bought one of those tower things and found it was better if you cut the thighs in half before putting them onto the skewer. The meat exposed directly to the heat is the best part because it gets crispy so you want the tower to be kinda thinner and taller, if possible. I guess you could fold the chicken thighs in half when skewering them instead of cutting them, but that is up to you. YKILY and I'm out PS. Thanks for doing the dog treat video I requested. You are the man, Sonny.
Learned to make a spit for tacos al pastor. Dollar store metal paper towel holder. Snip the tops with diagonal cutter. Place in dollar store aluminum pan, keep all the danger at a fraction of the cost. I can't wait to try this recipe!!!!
@@steakwilliams4448 Thanks :) It's 100% inspired by those rotating things at gyro spots, they have flames re-torching the whole stack as it goes around each time it's cut. I NEVER thought to try making this at home but definitely will now!
Your recipe was delicious. I cooked it on an indoor rotisserie - horizontally and it worked fine. I made a huge batch and froze about half of it. I've yet to use the frozen portion, I hope it is as good as the fresh off the spit.
Dude... I was chef of a restaurant in Dallas with a rotisserie program. I put one of those rubber squeaky chickens on a spit to mess with my boss when he came in. Chicken against the fridge was priceless.
pan looked like the part holding the skewer would break if you looked at it wrong, I don't think the fridge would even bother pretending to be worried.
I’m Greek and love our traditional food. I can give you some good advice. 1st tzatziki doesn’t go with chicken YEERO, it go with everything else like pork, lamb or beef! Original chicken YEERO souvlaki much perfect with mayonnaise stirred with mustard (we call it yellow sauce), give it a try and you will remember me, also very important sweet smoked paprika! 2nd advise for original Greek tzatziki and not American-Greek like tzatziki. Cucumber must grated on a coarse grater, salted and needs very strong hand wringing to remove as much water as possible, we never add lemon juice but a little touch of white wine vinegar and dill is not necessary. You will never find tzatziki with dill in an original street food souvlaki store, only in some old style Greek tavern or sometimes they add grated carrot, my personal taste is only with cucumber and garlic. Also yogurt must be very strained, because tzatziki must be like a paste and not like a dripping sauce, back days we use to call tzatziki salad, now days they use to call it tzatziki spread. Sorry for my intervention, but since I am a lover of Greek cuisine and good food, I would like to give some small tips for better results. I really like your videos and I wish you always the best!
@@aaronjudge6461 They do that in Santorini because they cater to _American tourists_ who think chicken Gyros should have tzatziki. It is the equivalent of Taco Bell in the USA being called "Mexican Food" when it is neither Mexican nor actually food.
Looks good but after the first carve it's going to have to go back in the oven to get some colour back on the meat. Do what I do, cook it in the oven then put it on an electric home rotisserie whilst you're cutting the meat. You get a nice charred taste and It freezes well too.
This looks awesome. Have a big labor day get-together with friends coming up and my smoker unfortunately didn't survive the last cook, so I'm going to have to do something either on my tiny 18" Weber or on the stove/oven. This is a contender, although I don't know if I'll have time to do a test batch before I have to commit to doing it for 20+ people.
I own shawarma restaurants, and I love this video. Great job building the tower! The next time you make this, try using lamb cull or tallow (basically lamb fat) over the tower before cooking. Simply poke it through the pin on top of the tower. It will melt over the chicken, and is DELICIOUS. (Some butchers who carve lamb will sometimes just give it to you for free...shhh, our little secret). We don't use it anymore, because it was too difficult to find as we expanded. But I truly miss that ingredient. 1.5lb per 70 lbs of chicken was the ratio.
I’d shave the outside caramelized part off after 45 minutes, then do it again 45 minutes later and then one last time 45 minutes after that. I’d keep the shaved pieces warm in the toaster oven. Otherwise the recipe looks awesome.
If you have an Arab market near you, instead of greek yogurt, you can get Lebneh. Its yogurt that has had some of the water removed. It's obviously thicker. But it also has a more intense enzime-y yogurt flavor. You can also use Lebneh anywhere you'd use sour cream.
i was literally talking to my wife about making some chicken gyros (because she doesnt like the flavor/texture of beef and lamb gyros) yesterday. and now you come out with this video... STOP SPYING ON ME!!!! or keep doing it if you're going to keep making these videos
haha i absolutely loveeeed this video, you taught me how to make gyros without using expensive equipment that no one will afford to buy for me haha thank you. G ot yourself a new sub.
Subscribed my brother, love the Gi ro recipe. There’s also a red pepper paste I used to put on them when I lived in Denmark….was just red pepper flakes, tomato paste and olive oil.
I’m making this recipe today complete with the $9 Amazon skewer plate. The marinade is so over the top amazing and can be used for just about anything including, lamb, fish and shrimp. In the fridge now for overnight marination. I’m tempted to roast it in the pellet grill instead of the oven -- Yes/No?
I think you should take the idea of that pan, and expand on it. Perhaps some sort of recirculating pump that takes the drippings from the pan up through the skewer and let it grip over the meat while it’s cooking. Let me know when you get that done.
There's a company named Trompo King that sells a solid pan with skewer, and it also has a rack to keep the bottom layers of meat from boiling in the juices.
I'm aware that Gyro is pronounced like Year-O, my brain just loves to forget things.
You still win at life 🎇
Gee+raw like geezer not Year-o....
You're living in 'Murica - you dispronounce words any way you want...
Lol. I have to admit I was about to "come atcha". Take your upvote and sub.
I’ve heard it pronounced Yee-Row
You need to let Marcus cook one of your recipes from your e-book on this channel. Show us all how simple your recipes are !!!
Marcus's YT channel is "thatdudecantcookbuthecanfilmlikeacrazymofo"
Marcus is game
Damn thats good content
What's this? A useful comment? What timeline is this?
@@thatdudecancook it's true though! I bet he can do one all on his own it just might take a lot longer...lol
Sonny brilliant as usual. Marcus’s editing had me rolling in this one
The chicken attacking the fridge made me laugh out loud!
😂 me too. You knew it was coming and it was still funny!
same lol
Me too! Lol - it just burst out of me when the chicken sound played.
🤣
Same hahaha
U spoiled it
These were the best gyros I’ve had since I was in Greece my friend. 🇬🇷
I made this recipe last weekend, it was a massive success. You nailed it Sonny. Thanks.
My local favorite gyro place a month ago had a wee little price increase. 50- 60% across the board. No exaggerating. Plain ol' gyro went from $8 to $13. With this recipe, checkmate, my friends. You no longer have me a slave to my gyro cravings.
Here in Greece they are complaining that they went up from €3.50 to €4.25.😊
But...The current administration says inflation is only 3%. yeah.
@@g54b95 2.4% actually.. blame corporate greed for high grocery costs
@@ladyn5162 Heavens to Murgatroyd, lady, what are you on about? What in anything I stated has anything to do with politics?
I made a simple observation. The prices at my favorite gyro joint rose 50% to 60% overnight. And I was thanking the creator of the video for giving me a fairly simple recipe to use instead. Ain't no politics in any of that. Just food and thriftiness.
And as for "no complaints here", have ya read your own post?
@@frotoe9289 relax it was not meant to you but to g54b95,
I've done the potato method but that pan is a revelation! You can also cover it with baking paper and foil in the beginning, uncover, let cook for another 30ish minutes, trim the outer layer, cook for another 30ish minutes, etc. It's going to be great either way.
That sure looks delicious. One tip, once slicing the outer charred layer, I would sear and char as I slice the inner layers. The whole purpose of a rotating rotisserie gyro, is the constant char. Same goes with Doner, Shawarma and Al Pastor
Honestly Marcus is the best addition to your show. You were awesome on your own but with Marcus it’s elevated.
We made this tonight. 10/10 amazing! Best chicken I have ever had.
The marinade alone is liquid gold. I made mine on a propane grill with a smoke box filled with mesquite and it was absolutely amazing
Amazing! Respect for recipes in description. Never too long of a video, excellent editing, the comedy, and delivery timing! Well done! Keep making awesomeness!!
damn that "you thought we`re gonna use that music again" cracked me more than it should`ve :D
Best! Food! Channel! Ever!
I was gifted that gyro pan utensil thing but have yet to use it. Now I know what I’m going to make next weekend!!! Thanks for the great recipe 👏👏👏
LOVE the production. It's refreshing to see someone producing a video without making it annoyingly childish. Thank you.
In Greece, we use tzatziki only when eating pork gyros but of course, tzatziki goes along with everything.
When making tzatziki, we always use the cucumbers' skin as well. It gives a fresh and vibrant taste to the tzatziki. Personally, I use dill as well but in Greece, they say that only mint should be used. They have their opinions and I can only say: mint is great, dill is heaven.
As far as the chicken gyros, I almost licked the screen man, well done!
Did this on Sunday (yesterday) with a more Mexican marinade and used the potato/skewers vs a special pan. Worked beautifully and with home made tortillas and salsa, it was a massive hit. I’m going to try it on low and slow on the smoker and then crank it up for some crispy edges. 11/10. 👍👍
You need to use that weapon on your #1 nemesis, the fridge. 1:48
I'm sure I will
Thank you for correcting the Year-O thing. I was raised in Greek Town in Florida, Pinellas County, Tarpon Springs and raised on gyros as well as other Greek foods for 40 years. Definitely doing your recipe and already ordered your gyro cooker from Amazon!
The chicken fridge kick for chicken gyros. I'm dying. 😊
I’ve made this twice now, and love it. Thank you
I worked at a pub that made Gyro, we had a Shawarma/gyro machine sitting in the corner just off to the side, and we had a drip tray for all the marinade and juices and every 10 or so minutes i would leave the dishpit to spoon the liquids overtop the gyro to keep it hydrated, and if i did that i was allowed to get one of the cooks to shave off a couple slices and have that as my lunch. Was insane, the marinade isnt too far off from what you used in the video
Hey just want to say I made this tonight and it was awesome. Thanks for a great channel. The potato trick worked great.
I do this without the vertical spit because you can just chop up roasted meat in the home setting. Homemade pitas are a walk in the park, too. And tatziki is the bomb sauce for gyros! I like your marinade as well, chef!
You read my mind! I'm so happy you posted this, but mainly so I can see the process and to see that it is possible to do this at home. Now do tacos al pastor! I just recently tried these delicious pork tacos and want to try making them at home. Yummy.
Now that he has the tool to do it at home, there's no reason not to.
The wrap looks amazing will be making this exact recipe
I bought one of those tower things and found it was better if you cut the thighs in half before putting them onto the skewer. The meat exposed directly to the heat is the best part because it gets crispy so you want the tower to be kinda thinner and taller, if possible. I guess you could fold the chicken thighs in half when skewering them instead of cutting them, but that is up to you. YKILY and I'm out
PS. Thanks for doing the dog treat video I requested. You are the man, Sonny.
I am going to make this for my husband.
There is nothing more relaxing than watching your Videos after a Long Day at Work
Learned to make a spit for tacos al pastor. Dollar store metal paper towel holder. Snip the tops with diagonal cutter. Place in dollar store aluminum pan, keep all the danger at a fraction of the cost. I can't wait to try this recipe!!!!
Yes, I needed this. I already have the skewer for making Tacos al Pastor, I never thought to put chicken on it. Thank you sir.
Basically my diet. Salad and pita or wraps. Greek and Mexican style.
Your Swedish Meatball recipe is still considered my best dish by everyone I served it to, I might have to try this one now
That just looks MARVELOUS.
Genial and improvising is my passion ❤️🔥 in the kitchen while preparing delicious meals I like to improvising 😊
Long time watcher, first time commenter here. As a Greek myself, I can say this looks like certified 🔥🔥🔥
That dude can really cook
But he can't pronounce gyro
These recipies always deliver!
6:54 this is so stupid and funny at once ... haha... love it!
Love to see a master class style of sauces that can be saved for a few weeks in the fridge and ready to use!
I built the tower on a large half onion with skewers poked in. Works great and you get a yummy roasted onion in the deal. Great idea Sonny!
Looked amazing, as always. Nice recipe !!
The editing of this recipe was fantastic! I love the work y'all do. Keep it up!!
Definitely gonna try this one. You can just tell it's going to be great
**also dig the fact that you include links to some of the gear you use
you can use one of those butane torches to re-sear the outside once you cut off each layer
I like this idea! The outside crispy edges are obviously the best part and this oven method doesn't lend itself well to that
@@steakwilliams4448 Thanks :) It's 100% inspired by those rotating things at gyro spots, they have flames re-torching the whole stack as it goes around each time it's cut. I NEVER thought to try making this at home but definitely will now!
Your recipe was delicious. I cooked it on an indoor rotisserie - horizontally and it worked fine. I made a huge batch and froze about half of it. I've yet to use the frozen portion, I hope it is as good as the fresh off the spit.
Dude... I was chef of a restaurant in Dallas with a rotisserie program. I put one of those rubber squeaky chickens on a spit to mess with my boss when he came in. Chicken against the fridge was priceless.
Yall are the only cooking channel that I learn from (besides Brian Lagerstrom and Fallow) but yall actually crack me up😂😂
thank you.... gyros are my favorite food....
3:58 aw nice! Austin coffee roasters representin’! I took my espresso and latte art training classes at Greater Goods
I hear that about tomatoes.. my local supermarket now sells heirloom tomatoes that actually have flavor. Some of the brown ones taste the best.
I'm disappointed you didn't run at the fridge with the skewer pan.
Same
pan looked like the part holding the skewer would break if you looked at it wrong, I don't think the fridge would even bother pretending to be worried.
But this is new to me that Giro chicken and you learn a new trick every day and that is improvising 😊
I’m Greek and love our traditional food. I can give you some good advice. 1st tzatziki doesn’t go with chicken YEERO, it go with everything else like pork, lamb or beef! Original chicken YEERO souvlaki much perfect with mayonnaise stirred with mustard (we call it yellow sauce), give it a try and you will remember me, also very important sweet smoked paprika! 2nd advise for original Greek tzatziki and not American-Greek like tzatziki. Cucumber must grated on a coarse grater, salted and needs very strong hand wringing to remove as much water as possible, we never add lemon juice but a little touch of white wine vinegar and dill is not necessary. You will never find tzatziki with dill in an original street food souvlaki store, only in some old style Greek tavern or sometimes they add grated carrot, my personal taste is only with cucumber and garlic. Also yogurt must be very strained, because tzatziki must be like a paste and not like a dripping sauce, back days we use to call tzatziki salad, now days they use to call it tzatziki spread. Sorry for my intervention, but since I am a lover of Greek cuisine and good food, I would like to give some small tips for better results. I really like your videos and I wish you always the best!
Literally in Santorini on vacation right now and every chicken gyro is served with tzatziki.
Ty great advice❤😊😊
Efharisto ,THANK YOU for the correct pronunciation of Yeeros , it hurts me when they say Guyro
@@aaronjudge6461
The only place in Greece that's less Greek than Santorini is Mykonos.
@@aaronjudge6461 They do that in Santorini because they cater to _American tourists_ who think chicken Gyros should have tzatziki. It is the equivalent of Taco Bell in the USA being called "Mexican Food" when it is neither Mexican nor actually food.
Looks good but after the first carve it's going to have to go back in the oven to get some colour back on the meat. Do what I do, cook it in the oven then put it on an electric home rotisserie whilst you're cutting the meat. You get a nice charred taste and It freezes well too.
This looks awesome. Have a big labor day get-together with friends coming up and my smoker unfortunately didn't survive the last cook, so I'm going to have to do something either on my tiny 18" Weber or on the stove/oven. This is a contender, although I don't know if I'll have time to do a test batch before I have to commit to doing it for 20+ people.
I own shawarma restaurants, and I love this video. Great job building the tower! The next time you make this, try using lamb cull or tallow (basically lamb fat) over the tower before cooking. Simply poke it through the pin on top of the tower. It will melt over the chicken, and is DELICIOUS. (Some butchers who carve lamb will sometimes just give it to you for free...shhh, our little secret). We don't use it anymore, because it was too difficult to find as we expanded. But I truly miss that ingredient. 1.5lb per 70 lbs of chicken was the ratio.
Malcolm just did this on How to BBQ Right. He used the same skewer pan but did it on a grill.
Yeah, it looked awesome. I was totally floored when I saw all that chicken goodness at the end.
You can also use a LARGE Vidalia ONION .. cut some off the bottom off place 2-3 wooden screwers in it and .. slide the chicken done . 👍
SATZIKI sauce is my favourite.
Dude, love the recipie, the chicken Fridge bit was hilarious, BOOOOCK!
Mums birthday on Wednesday and gonna make this with Flatbreads, cant wait!
that looks so good. If I wouldn't be cooking already this would be what got me started. Will definitely try this one out
You had me at meat tower
I’d shave the outside caramelized part off after 45 minutes, then do it again 45 minutes later and then one last time 45 minutes after that. I’d keep the shaved pieces warm in the toaster oven. Otherwise the recipe looks awesome.
this looks so good!
If you have an Arab market near you, instead of greek yogurt, you can get Lebneh. Its yogurt that has had some of the water removed. It's obviously thicker. But it also has a more intense enzime-y yogurt flavor. You can also use Lebneh anywhere you'd use sour cream.
Gota wrap it compact and refrigerate for a good while, make slicing and cooking more even
I Always Love Your Videos Sonny!!!! ( I also enjoy comments area) !!!! I Love Tzatziki sauce!!! I could spread it on Bread!!!
I have found that using an electric carving knife works the best for cutting the meat stack and meatloaf/ Lorne sausage loaf.
Dude, not only is that a killer recipe! you are kind of hilarious.. Great quality video! Very well done. Kudos guys!
I am waiting for the pan to show up then I am doing this 100%...I love this vid, can you let us know how you knew it was done?
That's also very similar to the Turkish Kebab. I'm in Germany and the Döner Kebab is quite loved.
Looks sooooooo good
i was literally talking to my wife about making some chicken gyros (because she doesnt like the flavor/texture of beef and lamb gyros) yesterday. and now you come out with this video... STOP SPYING ON ME!!!! or keep doing it if you're going to keep making these videos
I couldn't wait to make this. It is in the oven as I type. Yum yum. Thank you!
Mine is in the oven as I type as well! I hope yours turned out amazing!
I actually saw this in a Tasty quick recipe video 10 years ago and have been making it as long. I use the onion wooden stick trick.
Thanks for sharing .looks yummy
Thank you! I can't wait to make this!
haha i absolutely loveeeed this video, you taught me how to make gyros without using expensive equipment that no one will afford to buy for me haha thank you. G
ot yourself a new sub.
Subscribed my brother, love the Gi ro recipe. There’s also a red pepper paste I used to put on them when I lived in Denmark….was just red pepper flakes, tomato paste and olive oil.
This is delicious and it makes so much that you get meals for days.
Thanks for the vid. The kids loved it. Added a little heat, nonetheless, added to my recipe book. Thanks brother.
Looks amazing
I’m making this recipe today complete with the $9 Amazon skewer plate. The marinade is so over the top amazing and can be used for just about anything including, lamb, fish and shrimp. In the fridge now for overnight marination. I’m tempted to roast it in the pellet grill instead of the oven -- Yes/No?
It was ..king amazing!!!! As good or better than it looks in the video.
I hope the old piano music hasn't been retired but the new music is fine
I think you should take the idea of that pan, and expand on it. Perhaps some sort of recirculating pump that takes the drippings from the pan up through the skewer and let it grip over the meat while it’s cooking. Let me know when you get that done.
This looks delicious! Thanks for sharing all these great recipes with us! Yum!
I Love ThatDudeCanCook Videos 🧡
Thanks Sonny these look great I’ll make it this weekend.
You had me laughing when you running in the kitchen pan on your hands 😂
There's a company named Trompo King that sells a solid pan with skewer, and it also has a rack to keep the bottom layers of meat from boiling in the juices.
What’s not to like about boneless chicken thighs! The seasoning is perfect for them.
The chicken off the fridge ricochet. Couldn’t stop laughing.
Looks delicious! Will definitely try using the potato skewer approach 👍🏻
I love your videos and your energy. Keep it up
If you love it from the oven, try it in your smoker!
The chicken got me this time 😂 that looks amazing - gotta try this one. Keep doing what you do!
I love the potato idea, that's going to be one delicious Spud