Tzatziki tip from a Greek: Grate the cucumber in the big cheese grater and then squeeze all the liquid out. LITERALLY GAME CHANGING! In Greece we never cut the cucumber, we only grate it. Plus we use vinegar instead of lemon ☺️
Tzatziki tip: Scrape out the watery core of the cucumber and discard. Grate the cucumber with the big holes on your grater, salt the grated cucumber and let it sit for like 5 minutes. Squeeze excess water from the cucumber. Tastes much better than just cubing the cucumber.
just grate it , i dont recomend squeezing it as you lose a lot of liquid/some flavor if you can fing high quality yoghurt though as it wont get runny , in other case you can squeeze it
@@stergiosdardas7235 no he is correct the water you lose is just that water there is no flavor loss but josh uses English cucumber no seeds core so very little water
I generally see 3 varieties of cucumber, standard thick skin, fat and watery core cucumbers, hothouse "English" cucumbers are long, thin skinned and usually sold wrapped in plastic, and miniature Persian cucumbers. even if an English cucumber isn't as watery as standard, it still seems like a good idea to salt the cuke before mixing it in. soaking an English cucumber in vinegar might flavor it, but i don't think vinegar will remove the water from a standard cuke like salt and 15 minutes will. so either grating it or using cheesecloth would work, also cheesecloth can be used if you have standard yogurt instead of strained yogurt (basically any ethnicity of yogurt that isn't French, but Greek has gone mainstream so you gotta make sure it's actually strained instead of just thickened with starch)
Tips from a Greek 🇬🇷: if you are using the rotisserie that Joshua used to rotate the gyros put a whole tomato 🍅 on top!! We do that in Greece and literally adds a lot to the flavour of gyros!! Also you can grate the cucumber strain it and put it in the tzatziki . Last the pita bread is thinner and bigger here in Greece so try to make it thinner but not too thin !!
Seen a few people in the comments who say he made cyprian pita bread instead of greek. Where you're meant to cut open and use the pita as a pocket with what Josh made
@@shardj5151 That pita he made is basically the same stuff as "somun" we make in Serbia, and it is meant to be cut open and, well, we put a serbian style of burgers (pljeskavica) there (or, basically, anything else from the bbq).
Those pita breads Are gorgeous. As a retail bakery manager for the past 20 years, I am more than happy to give customers frozen Kaiser rolls in raw form To make pita bread at home the same way. So stop by your local supermarket bakery and ask. They should be able to help
Ok as a Greek felt proud of what i saw. Tzatziki sauce was good enough but if you want you can make it simpler or traditional, Just add the yogurt - dill - salt - 1tbsp apple/wine vinegar - 1 whole cucumber grated and wring it till dry - 3-4 cloves of grated garlic and here you are :D Btw keep up the good work Joshua every video you made is beyond awesome
@Jay Nds Stop having cultural complex, Gyros was made in Greece like forever also pita is greek also and Tzatziki. Stop trying to take something as your own when it's not
@Jay Nds You literally said that every food you saw in the video is not Greek but Turkish, because thats what you read from Google.....when its know from many years that Gyros is Greek and the way they were making him, also Tzatsiki....Maybe yogurt is Turkish too you never know.
@@thepunisher3160yeah, what he is refering to is souvla which is just meat on a spit, souvlaki is the mini kabab type version. most of the greek gyros places ive been to use souvlaki instead of a shawarma type cook but regardless this is a great video
The kind of pita you made was a middle eastern style pita that has a pocket. Greek/Mediterranean pitas are generally thinner and so when they cook they don't puff up as much resulting in no pocket, hence why Gyros are traditionally placed on top and folded like a taco.
Middle eastern pita bread (in syria and lebanon ) do have a pocket, but they are way thinner, that's why stuffing it would'nt work. They can be opened resulting in two thin layers of bread .. his pita is more like egyptian / palestinian pita bread to me, and I imagine would work better stuffed than wraped like a taco ..
They look fantastic. As a chef of 30 years, who's been Executive Chef in a Greek restaurant, and my sister is a chef owner of a restaurant bar, Skopelos Greece. I'd say they'd say this looks fantastic. The only thing I'd change. More vinegar in the meat marinade, with both Rosemary and Oregano. The yogurt they hang in a cheese cloth for a few days to make it less watery. They lightly peel them, core them, then grate them, followed by squeezing the water from them before mixing them to the yogurt. Apart from those mistakes. I'd say it looks fantastic. He could easily open an upper class fast food with them looking like that. Great job. Oh. I need to do a Google search on that Shawarma. It looks cool. I hope they paid him to endorse it. As he did it justice.
A couple small tips from a Greek. Pita is usually a lot thinner and usually they spread tzatziki on the pita before the gyros. Also cucumber is grated and then sqeezed and vinegar is used instead of lemon. Also tzatziki usually contains healthy amount of garlic.
I’m greek and let me tell you that this is the way to do it, it looks delicious! Maybe you could make the pita a little bigger and add fried potatoes to make it even batter
@@rushpotts5991 look up “We have the Meats”. It’s an American restaurant that specializes mainly in roast beef sandwiches here in America. Lots of seasonal items with gyros being one of them. The only things I like there is the Brown Sugar BLT sandwiches but they’re way too pricey and I can just make them at home.
the gyro isn't an Arby's creation, its Greek fast food and became popular at Greek ran diners or pizzerias in the US way before Arby's started selling crappy knock offs
As a greek I can assure you all that this is the best representation of gyros. Secondly finally a guy who pronounces gyros the sauce tzatziki correctly!! Well doneee!👌👌
YES...I did learn so much! I love you last comments Josh. Only suggestions on your part, I wish people would just walk away with that and use what they need from your instructions. I learn so much from every video that you put out here and I have been an excellent cook and baker ( personally & professionally ) for decades now. A big Thank You for all of your hard work. Keep on keeping on!
Maybe it’s the Armenian/Turk in me, but I always eat lamb in my gyros. Family chained restaurant I ate in Laval called “Marathon Souvlaki” growing up was Greek owned off the boat and that’s what I ate daily. Chicken is good and pork is too, but lamb hits different for me.
Lamb is always my preference for spit roasted meats - for gyro, shawarma, etc. Lamb is besssssst. Ive never liked beef gyro for some reason... But i do at times enjoy chicken gyro... But im very mixed on chicken shawarma
American-style gyro is almost always beef, but Greek gyro comes only in two varieties: pork and chicken. That being said, you're welcome not to prefer the authentic version.
@@karlpoppins I didn't know, I was on Kos in 2019 and the place we ate (most often) had chicken and lamp as options (but Turkey is just a boat ride away so that might have something to do with it). I should definitely try it with pork when I can go back.
@@TolaAlfrunKikula I would highly recommend it. It's the default option, and in fact I had never heard of a Greek gyro joint serving lamb gyro before you mentioned it.
Also josh, something people use a lot in lebanon is Sumac, try “pickling” the sliced onions with it. No salt no sugar. The sumac has enough acid in it to basically cure or pickle it itself.... makes it absolutely delicious
AT LAST!! Finally a non-Greek person that pronounces AND makes gyros properly!! Way to go, Joshua mah maaan, your σουβλάκι looks delish! Greetings from Greece 😁
@@adeallapashtica9003 actually this is the way they do it everywhere they sell souvlaki. But the truth is they get it frozen and they don't make it themselves.
josh: if you wanna tell somebody else how to live their life, maybe you should reanalyze where you are~ ♡ also josh: *will publicly shame you if you don't make your own bread*
Im geek, you cant IMAGINE how happy i was when he pronounced gyros correctly and him saying tzatziki correctly just made it better. Joshua you just made my day :)
When make ours we alternate layers of seasoned fat ground meat with layers of sliced joints of meat, we find this helps use get a more even chub diameter with the base plate, the extra fat works well to. Rather than a regular pita we make the Turkish donner bread a Pide, cut into quarters and stuff like they do in Berlin donners or just use wraps/tortilla if feel lazy. We found using an electric carving knife for slicing the gyro meat to be the best and easy way to shave the chub, best way we have found to use a rather iffy christmas gift. The Prymat guro/donner premade seasoning is pretty good and the closest we have found to the gyro/donner take aways we have found sofar. Take care, God bless one and all.
A couple of nuanced things to an otherwise dynamite take on gyro. Primarily it's that the pita bread in the video is more of the Arabic style, with the pocket. Greek pita bread normally resembles a thicc tortilla and is prepared the same way - on a hot surface and turned over (that's why you've always seen it wrapped like a taco). Others already mentioned this also, but lot of times they are indeed served with fries wrapped with the meat. Don't forget to finish with paprika!
@@lolicafighter8124 no greek person will say this is spot on? Please, the tzatziki is made wrong, the pita is wrong, there are no fries (pretty normal in greece, though ofc traditional gyros are mostly eaten without fries).
You don't know how perfectly timed this is. I had this every Ramadan up until last year. And this year I couldn't find it anywhere anymore. Time to slap some dough.
I love what you did with both the pita and the meat! Most places here in Greece don't take care of their gyro s meat half the way you did...I mean your version of gyros is so high quality that I could even consider it a gourmet version of gyros!
@@1276magaki New York δεν είναι τόσο σπουδαίο. Απλός διαφορετικό από αλλά states και την Ελλάδα. Αλλά, σωστός είσαι ότι έχω δει κάτι πράγματα που δεν βλέπεις άλλου
I made Gyros before in my mom's kitchen when I was visiting. We didn't have any special equiment so I skewered it on a roulade skewer and put it on a roasting dish (the ends of the skewers were on the rim and the meat dripped into the roasting dish) do the meat was as close to the heating elements as possible. I manually turned it every 3 or 4 minutes and cut off the crispy meat. Worked out really well, but it was a lot of work obiously. Edit: I also used lemon instead of vinegar, that's how they did it on the greek island I visit frequently.
Hey papa, would we ever get a series “but quicker” where you make things that normally take ages to make but in like 30 mins. It’s exam season and I want to eat well but time is of the essence
Ismael I find Kenji's late night cooking videos to be very helpful because there are no cuts and the videos are short and none of the dishes are expensive or high effort
I am sure it is delicious, would smash 💯! HOWEVER as a Greek living in Greece I have to mention some things as an fyi: 1) in Greece we do not use the puffy pita bread, but a wider flat version that closes almost like a tortilla. The one Joshua makes looks like what we call cypriot pita (some places offer it as an alternative however). Just as delicious but usually it is opened from one side and the ingredients go inside like stuffing 2) we do not add mint in the tzatziki or on top either (I'm not aware of any region of Greece that does this, but definitely would try) 3) it is not considered traditional but I'm sure it has been decades already that almost every single tavern/gyro place in Greece adds fries inside the pita by default. That's all 😁
I admire and am jealous how Josh can create his own recipes. I've been working in the kitchen for years and I do variations and make small changes to recipes I use but have no idea how to create my own recipes from scratch.
I used to feel the same but I believe it all starts with adjusting recipes and techniques that you’ve learned from someone or someplace. Every dish is inspired from another or a fusion of different things even different culture dishes. Over time, you become more comfortable with what flavors go well together and you start experimenting more. Then write down what works and tweak what doesn’t.
I’m part Greek from my fathers side, and my grandmother would always be cooking delicious Greek foods and sweets like παστίτσιο, τυρόπιτα, σπανακόπιτα, κλπ. Nowadays if she will make something my father usually helps her. I’ve never seen her cook a γύρο though, but I have heard from my father and uncles she has. She has 5 recipe books filled with recipes and I bet one of them is a γύρο recipe. Wish me luck on finding it.
Anyone who wants a super quick n easy dough that’s also awesome for this. Mix flour and Greek yogurt (50/50) with a tea spoon of baking powder. Mix, roll into ball. Let rest for 15 mins then roll out what ever size wraps you want and throw em in a dry hot pan and you got some peng fans or ovenless naan kinda style wrap/bread
A little tip for the tzatziki: cut your cucumber in half and scrape the seeds out of the inside with a spoon before dicing it up and putting it into your yoghurt. The seeds are where most of the water is, and they could wind up making your tzatziki too runny. I also like to add a little bit of honey to mine.
I used to grate the cucumbers, but now i prefer scraping the seeds out and finally dice them. I use strained yogurt, olive oil, red wine vinegar, 3 cloves minced garlic, and salt.
@josh I've been a chef for 30 years. Executive Chef in a Greek restaurant in the past. My sister is a Chef owner in Skopelos, Greece. The greeks don't put the filling inside. They did it correct, putting it on top. I think it's more Turkish style cut a pocket. So, for anyone questioning how he did it. He was correct. It goes on top.
As a person who grew up in middle east... I'm getting cultural shocked that you roll it like tacos... And I'm already not saying a thing about “why are you making shwarma with pork” because I absolutely know what is gyros 🤣
To be clear, is it still considered gyro like this with pork? I was under the impression that gyro was lamb or lamb and beef only and that meat like this is shwarma. I just want to understand your comment.
@@davidrosaschi342 Shwarma is Arabic, and you'll very rarely see pork in Arabic food for obvious reasons. Pork is used for gyros sometimes, but less often than lamb or chicken, at least in the states (I think in Greece pork gyro is much more common). The other thing is tzatziki; tzatziki is a Greek sauce. If you see tzatziki, it's probably gyro, and if you see tahini, it's probably shwarma. Both come from the Turkish doner kebab though, so there are definitely some similarities. But, yeah, gyro is a Greek food, shwarma is an Arabic food. Edit: oh, also, gyros tend to be principally flavored with herbs, and shwarma with spices, but of course both of them will use both.
@@zaynelumpkin huh I never really thought about that. My mother's family is Lebanese but has been in the states so long that they have lost most of the recipes to make stuff, so my experience has mostly been with restaurants. It always seemed like ground lamb donner kebab style is what is usually called gyro, although I have also seen ground chicken formed the same way. Shawarma to me has almost always been chicken that looks more like what he cooked, where it was seasoned chunks slow roasted then carved off so you could still see the muscle fibers and get that texture. Honestly this is the first time I have ever seen pork at all served in this style. Thats why I was so confused as the spices said shawarma to me, but he called it gyro. Since this is mostly spices and not herbs, doesn't that mean this is closer to shawarma in flavor, but served with tzatziki? I am confused as to what the defining characteristic of gyro vs shawarma is. Is it the meat choice? The preparation method (ground vs chunks)? The spices vs herbs for seasoning? The sauce it is served with?
as a Greek, thank you for the correct pronunciation! side note, we almost always also put fries in gyro, so maybe you want to try it like that sometime!💙
This dude is the only non Greek dude that can pronounce gyros right... very impressive gourmet gyros you made there! i see a lot of tips in the comments which is good and bad at the same time but hey ^^
Those pitas look amazing. Two tips I learned from a Greek friend of mine regarding Tzatziki: Grating the cucumber and then squeezing out the water improves the flavours of the Tzatziki a ton. (the less water you have in your Tzatziki, the better). And letting the Tzatziki rest a bit (~ 1 hour) in the fridge also improves the flavours.
As a Greek Josh did a very good job with everything. There are still some little details that could have made his gyros better but it doesn't matter that much. As for the tzatsiki well its pronounced more like jajiki, like when you say Josh or James or Jason or blablabla and in Greece we call gyros the meat, not the whole thing, the whole thing is called suvlaki so when and if you come to Greece and ask for this you will say "can i have a suvlaki with gyros and jajiki (or sauce i like it with sauce in it much more than jajiki but its your choice) and tomatos and onions" (you could ask for some fried potatoes in it its much better in my opinion but it is optional)". You will not say can i have a gyros, if you say that they will bring you just the meat with nothing else most likely. Just wanted to correct some things but still Josh did a very good job making a suvlaki and another small little detail in Greece the pitas are a bit bigger and we don't put gyros and tomatos ext. inside the pita, we put it as joshua did and as i said before he did a very good job making the suvlaki. Have a nice day! (or night, whatever) 😂
Οκ εντάξει καλό είναι θα το έτρωγα αλλά αυτή η πίτα είναι πολύ χοντρή και μικρή. Επίσης δεν θα καταλάβω ποτέ το κόλλημα των ξένων με τα μυρωδικά τύπου άνηθο, μαϊντανό στο τζατζίκι. Τόσο δύσκολο τους είναι να το αφήσουν απλό και παραδοσιακό; Αλλά εντάξει είμαι ικανοποιημένος και μόνο που το προφέρει σωστά σε αντίθεση με τον Adam Ragusea που το έλεγε "Τζάιρος" και cringαρα.
@@1276magaki Δεν είναι κόλλημα των ξένων τα μυρωδικά. Σε πολλά γυράδικα στην Ήπειρο έχω συναντήσει άνηθο στο τζατζίκι (άλλο το ότι δεν ξαναπατησα σε κεινα 😆)
From someone who worked in a Greek pita place for years im feeling this other than why so small or perhaps we were making them huge lol but our pitas were also bigger. Thanks man this takes me back and respect for putting in the work.
I always add some transglutaminase to the spice and salt mix and then stack up the meat in a large round Cambro bucket. Once it is all bound together, I pop it out of the Cambro, trim the cylinder into more of a cone shape and stack the trimmings on top. Then I seal the whole meat cone into a large vacuum bag and cook it sous vide until it's tender and juicy. With a fully cooked meat cone, I can just crank up my rotisserie burners as high as they go and put a good char on the meat as fast as possible. That keeps my serving line moving cuz I'm slicing a new layer of meat off the cone about every 3-4 minutes. If you're still slow-cooking the meat when people start showing up, whether you're cooking for customers or just for your family and friends, some people are going to be waiting a while for their food, and no one likes that. Also, I like to make an herb & spice flavored oil that I baste on the meat every time I slice a layer off, just to add a little more flavor. And if you want more flavor beyond that, you can use one of those little smoking guns with the nozzle pointed near the bottom of the meat cone. The smoke will rise and coat the meat as it spins, which also adds some killer flavor. You can also just cold-smoke the meat slices before you stack them in the bucket, if you have a really big smoker. I usually only add smoke when I'm making tacos, but I'm sure it would probably taste pretty good on gyro, döner or shawarma as well. I guess I just never thought of Greek or Middle Eastern food as "smoky", but I'm sure they cook over wood fires there as much as anywhere else, so that might be worth a try.
As a Greek, I approve, well done! One little thing that adds a LOT of flavour is to either grate or thinly chop a big onion and mix it with the meat (whilst it's marinating overnight). You can then discard the onion, but it adds so much flavour making the gyros taste even more authentic.
Ok. I was waiting for this episode for a looooooooong time. Married to Greek man. Visited Greece multiple times to see family so I’ll be watching this episode harshly
As a greek man, you are *evil* for hiding this from him!!! (unless you're planning to surprise him with homemade gyros, in which case he's lucky to have you)
Ok. So love love you papa. Watching over a year and improved my cooking watching you. Since you didn’t have this episode when I started making gyros/souvlaki (please add papa) I found an episode from Akis. And I have to stay I don’t like your pita. The recipe is fine... but the cooking style isn’t what I saw in Greece. It’s not seen to have a pocket and you could have gone a tiny bit bigger 😏😏 with ur pita as it’s thinner. I cook in olive oil on the stove top in a pan. Anyway. I think now husband will allow me to get rotisserie but for now I just have to cook gyro meat in oven. Thank you Papa
Im greek btw and mad respect for pronouncing the word right..Going into the video i was thinking "oh here we go again one more person who will not say it properly" but you did thank you
This is one of those vids I wish my mom was alive to see! Her mind would be blown and she would 100% have the meat twirler! She would love Josh! 🥰 Thanks to Josh for telling everyone how to say gyro too😊
First of all, thank you for properly pronoucing it! One really small correction to your tzatziki, we cut the cucumber in thin stripes and salt it to remove all water. Then we drain it and add it with the rest of the ingredients. The traditional tzatziki is made with oil, dill, cucumber, garlic and greek yogurt. Mint etc are local variations. Also it is very common to add fries to the wrap.
I am greek. You have MASTERED the technique of homemade gyros. Also wow I didn't know that gyros is that popular in other places except in Greece an Cyprus.
As a greek man you have my undivided attention. I used to have pre-sliced Gyro when I was a young boy and it was my *FAVORITE* meal. Now that I'm an adult, being able to make my own would be a gift from god.
Recently cut a 1/4 inch off the end of my pinky. Looked up how to chop properly, and found you through that (thanks btw, i'll never cut self again). And sense then I have watched every video on your channel. Love the content, keep it up.
Some quick notes even though I've seen them writen here and there by fellow greeks. Tzatziki only needs yogurt, grated cucumber, garlic, vinegar, olive oil and salt to taste. Any herb is just optional. Also that pita is more common in cyprus where they stuff it. The greek pita we use is pretty much the same dough but a little bit more flat and cooked in a pan. Great job on the meat!
@@muradhummatov4092 well turkey isn’t where shawarma originated or is even the most popularized in and I guess it could be pronounced closed to that but his pronunciation was so Americanized
Tzatziki tip from a Greek: Grate the cucumber in the big cheese grater and then squeeze all the liquid out. LITERALLY GAME CHANGING! In Greece we never cut the cucumber, we only grate it. Plus we use vinegar instead of lemon ☺️
Make babaghanoush!
I was a little upset he didn't grate and squeeze. But thanks for the vinegar tip! Noted!
Finally! Someone spoke the truth
Yes! That's how we make it!
White vineger or another?
“If you don’t have a rotisserie...”
Bro my card got declined on a bag of taki’s
Bro are you ok？？？
how can you not have a rotisseire... tsk tsk tsk.
Let's start a gofundme so this man can afford his takis and a rotisserie
@@fakenews938 I agree
lmaoooo
Tzatziki tip: Scrape out the watery core of the cucumber and discard. Grate the cucumber with the big holes on your grater, salt the grated cucumber and let it sit for like 5 minutes. Squeeze excess water from the cucumber. Tastes much better than just cubing the cucumber.
just grate it , i dont recomend squeezing it as you lose a lot of liquid/some flavor if you can fing high quality yoghurt though as it wont get runny , in other case you can squeeze it
@@stergiosdardas7235 no he is correct the water you lose is just that water there is no flavor loss but josh uses English cucumber no seeds core so very little water
@@jamesdizzle420 I dont know if it depends on the specific cucumber variety but for the ones that I use it does take away flavor and texture.
You should let the cucumber sit for a minute combined with white vinegar. And drain it after. Makes a big different
I generally see 3 varieties of cucumber, standard thick skin, fat and watery core cucumbers, hothouse "English" cucumbers are long, thin skinned and usually sold wrapped in plastic, and miniature Persian cucumbers. even if an English cucumber isn't as watery as standard, it still seems like a good idea to salt the cuke before mixing it in. soaking an English cucumber in vinegar might flavor it, but i don't think vinegar will remove the water from a standard cuke like salt and 15 minutes will. so either grating it or using cheesecloth would work, also cheesecloth can be used if you have standard yogurt instead of strained yogurt (basically any ethnicity of yogurt that isn't French, but Greek has gone mainstream so you gotta make sure it's actually strained instead of just thickened with starch)
Tips from a Greek 🇬🇷: if you are using the rotisserie that Joshua used to rotate the gyros put a whole tomato 🍅 on top!! We do that in Greece and literally adds a lot to the flavour of gyros!! Also you can grate the cucumber strain it and put it in the tzatziki . Last the pita bread is thinner and bigger here in Greece so try to make it thinner but not too thin !!
Seen a few people in the comments who say he made cyprian pita bread instead of greek. Where you're meant to cut open and use the pita as a pocket with what Josh made
That's so interesting, when making tacos al pastor in Mexico we use a rotisserie like that and put a pinneaple on top.
@@shardj5151 That pita he made is basically the same stuff as "somun" we make in Serbia, and it is meant to be cut open and, well, we put a serbian style of burgers (pljeskavica) there (or, basically, anything else from the bbq).
@@Lennyman That's the same principle, I guess.
Sounds great!. I'll try it tomorrow.
Those pita breads Are gorgeous. As a retail bakery manager for the past 20 years, I am more than happy to give customers frozen Kaiser rolls in raw form To make pita bread at home the same way. So stop by your local supermarket bakery and ask. They should be able to help
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@@randomjapsi I'm the dude, playin' the dude, dressed up as another dude!
I like how Josh makes cheap and tasty meals using kitchen equipment his viewerbase will never own.
You can cook the meat in a pan tastes the exact same
A rottiserie you can buy for as cheap as 40$
Biggest downside to the channel. A cold smoker for stir fry? Come on, man.
It isn't Josh's fault you're a bum..🤷🏻♂️
Stick to frozen meals bum..
Ok as a Greek felt proud of what i saw. Tzatziki sauce was good enough but if you want you can make it simpler or traditional,
Just add the yogurt - dill - salt - 1tbsp apple/wine vinegar - 1 whole cucumber grated and wring it till dry - 3-4 cloves of grated garlic and here you are :D
Btw keep up the good work Joshua every video you made is beyond awesome
Καλά αλλάζει γενικά κι εμείς λεμόνι βάζουμε αλλά μέντα ναι πρώτη φορά το βλέπω.
@Jay Nds Stop having cultural complex, Gyros was made in Greece like forever also pita is greek also and Tzatziki. Stop trying to take something as your own when it's not
@Jay Nds I am Greek dumbass I know my culture and my foods feel sorry for you for having so much complex
@Jay Nds seems like you need to educate yourself and not believe whatever you read on Google
@Jay Nds You literally said that every food you saw in the video is not Greek but Turkish, because thats what you read from Google.....when its know from many years that Gyros is Greek and the way they were making him, also Tzatsiki....Maybe yogurt is Turkish too you never know.
As a greek, I can say that this man has put more effort into this souvlaki than most Greek gyros places
exactly
Isnt souvlaki meat on a stick?
@@thepunisher3160yeah, what he is refering to is souvla which is just meat on a spit, souvlaki is the mini kabab type version. most of the greek gyros places ive been to use souvlaki instead of a shawarma type cook but regardless this is a great video
@zorba noodle in athens, people call "gyros" a souvlaki, its just an area thing
@@ThyMonstiur ah gotcha, whatever its called it tastes great!
The kind of pita you made was a middle eastern style pita that has a pocket. Greek/Mediterranean pitas are generally thinner and so when they cook they don't puff up as much resulting in no pocket, hence why Gyros are traditionally placed on top and folded like a taco.
Stole my words
Middle eastern pita bread (in syria and lebanon ) do have a pocket, but they are way thinner, that's why stuffing it would'nt work. They can be opened resulting in two thin layers of bread .. his pita is more like egyptian / palestinian pita bread to me, and I imagine would work better stuffed than wraped like a taco ..
@@ayhmherh1809 agreed!
But nobody is putting pork in this type of bread, cmon now
It was a Cypriot Pita he made … not all Greek pita are flat breads :p
Papa's Greek pronunciation was spot on! Love how he seeks out authentic recipes and uses metric.
“I love your pita” “Thanks! It has pockets!”
GIRLS DO BE LIKE
Nearly spit out my wine. Lmao 😂
Love this 😂😂😂
Lmaooo
...
They look fantastic. As a chef of 30 years, who's been Executive Chef in a Greek restaurant, and my sister is a chef owner of a restaurant bar, Skopelos Greece. I'd say they'd say this looks fantastic. The only thing I'd change. More vinegar in the meat marinade, with both Rosemary and Oregano. The yogurt they hang in a cheese cloth for a few days to make it less watery. They lightly peel them, core them, then grate them, followed by squeezing the water from them before mixing them to the yogurt.
Apart from those mistakes. I'd say it looks fantastic. He could easily open an upper class fast food with them looking like that. Great job.
Oh. I need to do a Google search on that Shawarma. It looks cool. I hope they paid him to endorse it. As he did it justice.
I grew up on these, typically made of Lamb/beef/chicken but that Pork belly and shoulder combo looks freaking amazing. I need it.
Hello
yeah i was hoping to see him make it with lamb, Papa let me down 😢
greeks never use lamb, maybe its a turkish thing
Nothing can beat the street one, made by the fat man calling you "What will it be, boss", though.
@@konkar100 exactly. Though we do use chicken it's just not as popular as pork
As a Greek man, I am SOOOOOO happy that you pronounced gyro and tzatziki properly lol
I’ll forever pronounce it Jyro
The pork though...
it’s like when people say ‘Haloomi’ drives me fucking nuts
@@242sighting what's wrong with the pork ?
@@heathers528 usually made with lamb. I've never heard of gyros made with pork.
I’m jealous of your cameraman ,as he gets to eat what you cook .
Videographer
@@WOEEW r/ wooosh
@@tailorednest4829 r/kidsyoutube*
what im tryna say is u can post on bboth sub reddits
Same here, droooolll
A couple small tips from a Greek. Pita is usually a lot thinner and usually they spread tzatziki on the pita before the gyros. Also cucumber is grated and then sqeezed and vinegar is used instead of lemon. Also tzatziki usually contains healthy amount of garlic.
I’m greek and let me tell you that this is the way to do it, it looks delicious! Maybe you could make the pita a little bigger and add fried potatoes to make it even batter
*better
French fries with paprika powder*
So you're greek and you think this is a proper tzatziki?
@The Count eisai malakas
@@elenachatz amen sister
I see Josh is flexing on Arby’s gyros without mentioning them. I like it.
*But Better theme intensifies*
what’s arbys
@@rushpotts5991 look up “We have the Meats”. It’s an American restaurant that specializes mainly in roast beef sandwiches here in America. Lots of seasonal items with gyros being one of them. The only things I like there is the Brown Sugar BLT sandwiches but they’re way too pricey and I can just make them at home.
@@rxanime535 ☠️
the gyro isn't an Arby's creation, its Greek fast food and became popular at Greek ran diners or pizzerias in the US way before Arby's started selling crappy knock offs
As a greek I can assure you all that this is the best representation of gyros. Secondly finally a guy who pronounces gyros the sauce tzatziki correctly!! Well doneee!👌👌
Do you really not think he didn't look up how to properly pronounce it before he made the video?
Im a greek too. what do you get in your gyros whenever you go to a restaurant? I get skewered pork, fries, and tirokafteri.
@@the.goat.yannis sheeeeshh
@@teofendi1297 yes sir!!!!
@@MrZhisa Most times he does but he still mispronounces japanese words like katsu and panko all the time
Man this video is so well put together and the gyro looks delicious. Instant subscribe!!!👍🏽
As a greek, seeing someone from the us make ACTUAL real looking gyros makes me wanna cry, thank you lord joshua
Yeah but the saddest part is that you should cut a small hole in the pita and put the shawarma inside and not outside of the pita like he did
This is why he’s called Papa.
@@free_palestine792 actually no we don't cut holes in our pitas here in Greece we wrap the ingredients with pita
But isnt gyro meat made with lamb and beef? Or even chicken? Why is he using pork?
@@whiskers97 we usually eat pork or chicken gyro in Greece
I feel like he has so much fun complementing his own work at the end of each vid
He really does, but it's fun to watch.
As an actual Greek person, even 1 minute in I am proud of your pronunciation 😌
Agreed agreed👏🏼
@Aphetalion 😂😂 ase mas re vlaka
I'm an Italian who knows the proper Greek pronunciations and loves Greek food. The way he said tzatziki was music to my ears.
Same and it all looks so good
It is jyro not yeeros
YES...I did learn so much! I love you last comments Josh. Only suggestions on your part, I wish people would just walk away with that and use what they need from your instructions. I learn so much from every video that you put out here and I have been an excellent cook and baker ( personally & professionally ) for decades now. A big Thank You for all of your hard work. Keep on keeping on!
Maybe it’s the Armenian/Turk in me, but I always eat lamb in my gyros. Family chained restaurant I ate in Laval called “Marathon Souvlaki” growing up was Greek owned off the boat and that’s what I ate daily. Chicken is good and pork is too, but lamb hits different for me.
Lamb is always my preference for spit roasted meats - for gyro, shawarma, etc. Lamb is besssssst. Ive never liked beef gyro for some reason... But i do at times enjoy chicken gyro... But im very mixed on chicken shawarma
American-style gyro is almost always beef, but Greek gyro comes only in two varieties: pork and chicken. That being said, you're welcome not to prefer the authentic version.
@@karlpoppins I didn't know, I was on Kos in 2019 and the place we ate (most often) had chicken and lamp as options (but Turkey is just a boat ride away so that might have something to do with it). I should definitely try it with pork when I can go back.
@@TolaAlfrunKikula I would highly recommend it. It's the default option, and in fact I had never heard of a Greek gyro joint serving lamb gyro before you mentioned it.
Fax, it’s just the right thing to do tbh
I love how Joshua just suddenly has an accent for like three seconds out of nowhere lol
Also josh, something people use a lot in lebanon is Sumac, try “pickling” the sliced onions with it. No salt no sugar. The sumac has enough acid in it to basically cure or pickle it itself.... makes it absolutely delicious
That's what I do and it's so good!
What part of the sumac? I have sumac trees growing in my yard in Michigan. If it's the same thing you're talking about.
Made this today, it slaps so hard. Well worth it. I doubled the amount of Naan and this fed 6 people very well. Thx
AT LAST!! Finally a non-Greek person that pronounces AND makes gyros properly!! Way to go, Joshua mah maaan, your σουβλάκι looks delish! Greetings from Greece 😁
I wouldnt say thats a good way to make gyros but whatever
@@adeallapashtica9003 actually this is the way they do it everywhere they sell souvlaki. But the truth is they get it frozen and they don't make it themselves.
@@hermione2067 way of makings correct but like i just doesnt look the same lmfao. You know they are much thinner and with chips 😂😂
@@adeallapashtica9003 for an American gyro, it's very good. I once saw a guy on youtube make "gyro" with lamb minced meat
@@2002alexandros bruh thats just sad - when josh made shepherds pie it annoyed me as he made cottage pie as he used beef like
josh: if you wanna tell somebody else how to live their life, maybe you should reanalyze where you are~ ♡
also josh: *will publicly shame you if you don't make your own bread*
Im geek, you cant IMAGINE how happy i was when he pronounced gyros correctly and him saying tzatziki correctly just made it better. Joshua you just made my day :)
So true ; )
Haha! Geek!
@Πλουμη Ορφανου that's how you pronounce it? Wow... Btw in my country (mostly Turkish ppl) stuffs the pocket of the pita with the things :)
@The Count pay yours first!
When make ours we alternate layers of seasoned fat ground meat with layers of sliced joints of meat, we find this helps use get a more even chub diameter with the base plate, the extra fat works well to. Rather than a regular pita we make the Turkish donner bread a Pide, cut into quarters and stuff like they do in Berlin donners or just use wraps/tortilla if feel lazy. We found using an electric carving knife for slicing the gyro meat to be the best and easy way to shave the chub, best way we have found to use a rather iffy christmas gift. The Prymat guro/donner premade seasoning is pretty good and the closest we have found to the gyro/donner take aways we have found sofar. Take care, God bless one and all.
As a Greek I must complement you on your excellent pronunciation of gyros. I will surely use this recipe this Easter with my family, thank you
Δεν θα κάνεις αρνί;
@@ΝικοςΣφυρης-λ7μ ΧΑΧΑΧΑΧΑΧΑΧΑΧΑ ΘΕΟΣ
A couple of nuanced things to an otherwise dynamite take on gyro. Primarily it's that the pita bread in the video is more of the Arabic style, with the pocket. Greek pita bread normally resembles a thicc tortilla and is prepared the same way - on a hot surface and turned over (that's why you've always seen it wrapped like a taco). Others already mentioned this also, but lot of times they are indeed served with fries wrapped with the meat. Don't forget to finish with paprika!
Yeah the bread seemed like it was Khubz - Arabic Bread just a bit thicker.
@@mohammedmuneeb6888 no
I saw greeks saying how spot on it is, and im like "Why the bread so thick and where the fries at tho"
@@lolicafighter8124 yep the bread is to thick and it needs fries
@@lolicafighter8124 no greek person will say this is spot on? Please, the tzatziki is made wrong, the pita is wrong, there are no fries (pretty normal in greece, though ofc traditional gyros are mostly eaten without fries).
You don't know how perfectly timed this is. I had this every Ramadan up until last year. And this year I couldn't find it anywhere anymore.
Time to slap some dough.
I love what you did with both the pita and the meat! Most places here in Greece don't take care of their gyro s meat half the way you did...I mean your version of gyros is so high quality that I could even consider it a gourmet version of gyros!
I ain’t eaten a gyro in years but I weirdly have been craving this for all these years
i've never even had one and im already craving it
OH NOOOOOO!!! Most people agree that my vids are the worst on TH-cam. I agree to disagree. Please agree to disagree with the haters, dear tom
just eat kebab?
Well it is a thing to crave for years :D
i eat gyros every other day and i still crave it all the time.. is truly a godlike food
You did us Greeks proud! I’m from New York and I have yet to find a souvlaki that even compares to a real Greek one.
Είσαι από New York. Ποιός ξέρει τί έχουν δει τα μάτια σου εκεί; Οπότε λογικό να σε έκανε περήφανο αλλά γενικά είναι meh
i’m greek too but i live in the uk. even worse here.
My favorite souvlaki is from Duzan in Astoria, Queens.
WHAT ABOUT TURKEY
@@1276magaki New York δεν είναι τόσο σπουδαίο. Απλός διαφορετικό από αλλά states και την Ελλάδα. Αλλά, σωστός είσαι ότι έχω δει κάτι πράγματα που δεν βλέπεις άλλου
OMG I AM FROM GREECE AND I FINALLY HEARD SOMEONE WHO DOESNT KNOW GREEK SAY GYROS CORRECTLY. U ARE THE BEST
+ he didn't use lamb, I'm so happy
You did good with onions in Greece they always leave it in water which makes it 100 times better
Josh - “That’s *disc* folks. Get your mind out of the gutter.”
Also Josh - “papa’s B I G R O D.”
I love this man.
"Get your mind out of the gutter! ... There is only enough space for one mind and mine is already in it!"
I made Gyros before in my mom's kitchen when I was visiting. We didn't have any special equiment so I skewered it on a roulade skewer and put it on a roasting dish (the ends of the skewers were on the rim and the meat dripped into the roasting dish) do the meat was as close to the heating elements as possible. I manually turned it every 3 or 4 minutes and cut off the crispy meat. Worked out really well, but it was a lot of work obiously.
Edit: I also used lemon instead of vinegar, that's how they did it on the greek island I visit frequently.
Hey papa, would we ever get a series “but quicker” where you make things that normally take ages to make but in like 30 mins. It’s exam season and I want to eat well but time is of the essence
Shit man you reminded me its exam season. I was trying not to remember!!!!! I'm not about my English classes essay cause it's bullshiiiiit
Ismael I find Kenji's late night cooking videos to be very helpful because there are no cuts and the videos are short and none of the dishes are expensive or high effort
wait- i saw your comment on one of papa's vids
This would be the thing that takes me from lurker to cook!
You seriously have the best most relatable cooking videos and the BEST B ROOOOLLLLL❤
Yeah no cap, you spazzed on this one bro. That gyro deff made me feel some type of way..
Hi! Love your channel too!
LMFAOO is this a good or a bad thing? 😭
that's a slur in the uk
Cringe
Except the fact that gyros are made with lamb and beef? Not pork
I am sure it is delicious, would smash 💯!
HOWEVER as a Greek living in Greece I have to mention some things as an fyi:
1) in Greece we do not use the puffy pita bread, but a wider flat version that closes almost like a tortilla. The one Joshua makes looks like what we call cypriot pita (some places offer it as an alternative however). Just as delicious but usually it is opened from one side and the ingredients go inside like stuffing
2) we do not add mint in the tzatziki or on top either (I'm not aware of any region of Greece that does this, but definitely would try)
3) it is not considered traditional but I'm sure it has been decades already that almost every single tavern/gyro place in Greece adds fries inside the pita by default.
That's all 😁
Well said!
Mint in tzatziki is generally something us cypriots do, and not even cypriot pita is that puffy althought they do look similar.
what an amazing recipe bro! LOVE your version of gyros!
I admire and am jealous how Josh can create his own recipes. I've been working in the kitchen for years and I do variations and make small changes to recipes I use but have no idea how to create my own recipes from scratch.
I used to feel the same but I believe it all starts with adjusting recipes and techniques that you’ve learned from someone or someplace. Every dish is inspired from another or a fusion of different things even different culture dishes. Over time, you become more comfortable with what flavors go well together and you start experimenting more. Then write down what works and tweak what doesn’t.
As a Bulgarian, Greece is our neighbour and I love this. More authentic than I thought it would be! Made me go to the gyro shop
As a Greek, hello neighbour
PAOK 4
I’m part Greek from my fathers side, and my grandmother would always be cooking delicious Greek foods and sweets like παστίτσιο, τυρόπιτα, σπανακόπιτα, κλπ. Nowadays if she will make something my father usually helps her. I’ve never seen her cook a γύρο though, but I have heard from my father and uncles she has. She has 5 recipe books filled with recipes and I bet one of them is a γύρο recipe. Wish me luck on finding it.
Please publish these! I would LOVE 5 authentic recipe books!
I wish you luck on finding AND decoding the recipes. If I know anything about Greek grandmas, it would be in code. Call if you need help! :)
Anyone else forget this guy exists for a few days but get excited cos you know when you remember him there's gonna be some fire content to watch
Anyone who wants a super quick n easy dough that’s also awesome for this. Mix flour and Greek yogurt (50/50) with a tea spoon of baking powder. Mix, roll into ball. Let rest for 15 mins then roll out what ever size wraps you want and throw em in a dry hot pan and you got some peng fans or ovenless naan kinda style wrap/bread
A little tip for the tzatziki: cut your cucumber in half and scrape the seeds out of the inside with a spoon before dicing it up and putting it into your yoghurt. The seeds are where most of the water is, and they could wind up making your tzatziki too runny. I also like to add a little bit of honey to mine.
I'm from Greece and what we do is grateful the Cucumber with the skin and after we drain the extra water and add it to tzatziki! Try it!
I used to grate the cucumbers, but now i prefer scraping the seeds out and finally dice them. I use strained yogurt, olive oil, red wine vinegar, 3 cloves minced garlic, and salt.
I have a theory that what josh makes in his videos are his actual meals for the day and just documents himself making them from scratch to flex on us
If that is the meal of the day, it's not just a flex on us, it's a gosh darn it not only the he make look super tasty, he also gets to eat more of it
Made this recipe this weekend and it is AMAZING!!! Marinated the meat for 24 hours and it was spectacular!!! Thanks for the recipe..
@josh
I've been a chef for 30 years. Executive Chef in a Greek restaurant in the past. My sister is a Chef owner in Skopelos, Greece. The greeks don't put the filling inside. They did it correct, putting it on top. I think it's more Turkish style cut a pocket. So, for anyone questioning how he did it. He was correct. It goes on top.
Him: holding gyros like a taco
Greeks: *heavy breathing*
As a person who grew up in middle east... I'm getting cultural shocked that you roll it like tacos...
And I'm already not saying a thing about “why are you making shwarma with pork” because I absolutely know what is gyros 🤣
To be clear, is it still considered gyro like this with pork? I was under the impression that gyro was lamb or lamb and beef only and that meat like this is shwarma. I just want to understand your comment.
@@davidrosaschi342 Shwarma is Arabic, and you'll very rarely see pork in Arabic food for obvious reasons. Pork is used for gyros sometimes, but less often than lamb or chicken, at least in the states (I think in Greece pork gyro is much more common). The other thing is tzatziki; tzatziki is a Greek sauce. If you see tzatziki, it's probably gyro, and if you see tahini, it's probably shwarma. Both come from the Turkish doner kebab though, so there are definitely some similarities. But, yeah, gyro is a Greek food, shwarma is an Arabic food.
Edit: oh, also, gyros tend to be principally flavored with herbs, and shwarma with spices, but of course both of them will use both.
@@davidrosaschi342 Pork gyros is one of if not the most common type of gyros eaten in Greece
@@hihey229 I did not know that thanks
@@zaynelumpkin huh I never really thought about that. My mother's family is Lebanese but has been in the states so long that they have lost most of the recipes to make stuff, so my experience has mostly been with restaurants. It always seemed like ground lamb donner kebab style is what is usually called gyro, although I have also seen ground chicken formed the same way.
Shawarma to me has almost always been chicken that looks more like what he cooked, where it was seasoned chunks slow roasted then carved off so you could still see the muscle fibers and get that texture.
Honestly this is the first time I have ever seen pork at all served in this style. Thats why I was so confused as the spices said shawarma to me, but he called it gyro.
Since this is mostly spices and not herbs, doesn't that mean this is closer to shawarma in flavor, but served with tzatziki?
I am confused as to what the defining characteristic of gyro vs shawarma is. Is it the meat choice? The preparation method (ground vs chunks)? The spices vs herbs for seasoning? The sauce it is served with?
I didn’t think I’d like something more than Josh’s random southern accent, but when that random British lad voice comes in it absolutely kills me
All he was missing was throwing in a Bruv or 2 lol
we need a rah and it's perfect
I LOVE YOU MAN the way i can tell when ppl are making gyros correct is their pronounsiation and NOTHING else (im greek :D)
If we’re already on the topic of middle eastern foods, how about you make falafel next??
you do realise Greece is not in the middle east right
הופה I see we have an ישראלי בקהל
@@itamarmoalem748 חחח יש כמה ישראלים פה!
@@nikosl4749 it is a middle eastern country..
@@jonahs92 איפה אתם רואים שיש פה ישראלים 🤔
I'm Greek i eat Gyros every other day but seeing you making it still is a mouthwatering experience 🤤
as a Greek, thank you for the correct pronunciation!
side note, we almost always also put fries in gyro, so maybe you want to try it like that sometime!💙
knock off doner kebap lol
Came here to say that added fries are the best way!
Original doesn't have fries 😍
@@manbiteslife3110 it does mate it does:)
@@manbiteslife3110 well being a greek in greece, I’m pretty sure I can tell what’s the original like
This dude is the only non Greek dude that can pronounce gyros right... very impressive gourmet gyros you made there! i see a lot of tips in the comments which is good and bad at the same time but hey ^^
Josh soon flexing on us by breeding his own animals. Harvesting his own tomatoes isn't enough flex.
From pronunciation to ingredients and execution this makes me so happy. Traditional with all the right twists. Greek approved. Thank you papa!
I can't stress this enough but as a Greek, your pronunciation of all the Greek words is on point. Love your work keep it up cause I'm rooting for ya
Not tzaziki tho, but he gets a 10 for effort
Favorite cooking channel right now, hands down
Those pitas look amazing.
Two tips I learned from a Greek friend of mine regarding Tzatziki:
Grating the cucumber and then squeezing out the water improves the flavours of the Tzatziki a ton.
(the less water you have in your Tzatziki, the better).
And letting the Tzatziki rest a bit (~ 1 hour) in the fridge also improves the flavours.
10/10 advice here.
Never knew I needed Josh's angelic voice singing "Tza-tziii-kiiii" in my ears until I watched this video
6:11
6:11
I love how he says there are a lot of ingredients in the seasoning but he can't compare to his bbq sauce
Omg! This looks amazing! Also I love your editing style!
How much for you to be my personal chef?
Hello
A
Nice idea but I will pay double what you pay him
10 times
My first born
Μάλλον ο Josh έδωσε τα 15€ στον φουντουλη και αγόρασε την μηχανή του γύρου 😂
αχαχαχαχαχαχχαααχ εκλαψα μαλακα
Χαχαχχαχχααχαα
Ότι καλύτερο
Ενα τρελο τρελο crossover. Πληρωνα για να το δω.
I am Greek, and I appreciate your gyros pronunciation
Greece better pay it's debt rather then thinking about Gyros😹😹😹
haha true, dont forget tzatziki too
@@memzironic tf u on about?? mind your damm business
το ειπε τελεια ο κερατας
@@memzironic how are we gonna do that without selling gyros to tourists?
As a Greek Josh did a very good job with everything. There are still some little details that could have made his gyros better but it doesn't matter that much. As for the tzatsiki well its pronounced more like jajiki, like when you say Josh or James or Jason or blablabla and in Greece we call gyros the meat, not the whole thing, the whole thing is called suvlaki so when and if you come to Greece and ask for this you will say "can i have a suvlaki with gyros and jajiki (or sauce i like it with sauce in it much more than jajiki but its your choice) and tomatos and onions" (you could ask for some fried potatoes in it its much better in my opinion but it is optional)". You will not say can i have a gyros, if you say that they will bring you just the meat with nothing else most likely. Just wanted to correct some things but still Josh did a very good job making a suvlaki and another small little detail in Greece the pitas are a bit bigger and we don't put gyros and tomatos ext. inside the pita, we put it as joshua did and as i said before he did a very good job making the suvlaki. Have a nice day! (or night, whatever) 😂
Joshua: "now go make it you have every tool you could possibly need"
Me with no stand mixer or rotisserie cooker:
😥big sad
You can mix the dough by hand or grill the meat on a BBQ or in the oven. Use what you have or improvise and make yourself an awesome meal. 👍
I don't have a pizza stone either!
@@danaewilliams7871 Pitas are often made on stove. Use a cast iron pan for the pitas as well as to cook the meat.
@@khurram88 Oh, okay thanks for letting me know! :D
@@amys.3529 I don't have hands 😭
Half Greek, Half Italian person here
@The Count stfu
Half Greek half Italian. Perfect combo. 2 best kitchens in the world
@@milanberkers9516 I was going to comment the same 😅
One day Josh will assembe the oven in a "From Scratch" video!
IKEA oven?
@@rlwalker2 If theydo ovens, why not xD
In Greece they add fries in the Gyros, I've been there and they're the best thing I've ever tasted, good job Josh
As a Greek person Ima just say that this is fucking perfect. You should have added chips though in the wrap that’s what we do in Greece
Oh yeah sexy fench fries!!!
Οκ εντάξει καλό είναι θα το έτρωγα αλλά αυτή η πίτα είναι πολύ χοντρή και μικρή.
Επίσης δεν θα καταλάβω ποτέ το κόλλημα των ξένων με τα μυρωδικά τύπου άνηθο, μαϊντανό στο τζατζίκι. Τόσο δύσκολο τους είναι να το αφήσουν απλό και παραδοσιακό;
Αλλά εντάξει είμαι ικανοποιημένος και μόνο που το προφέρει σωστά σε αντίθεση με τον Adam Ragusea που το έλεγε "Τζάιρος" και cringαρα.
@@1276magaki Δεν είναι κόλλημα των ξένων τα μυρωδικά. Σε πολλά γυράδικα στην Ήπειρο έχω συναντήσει άνηθο στο τζατζίκι (άλλο το ότι δεν ξαναπατησα σε κεινα 😆)
Yep gotta have the chips in there too 👍
Δεν χρειάζεται να βάλεις πατάτα μέσα στην πίτα, Ίσως λίγες για συνοδευτικό
From someone who worked in a Greek pita place for years im feeling this other than why so small or perhaps we were making them huge lol but our pitas were also bigger.
Thanks man this takes me back and respect for putting in the work.
as a greek person, this is legit! Good job joshua
@UCJjO3ME9Ecr8LSaeM8yaDWA ya everyone does, most places also have chicken but pork is the classic version
Except for the pita it’s a bit too small and fluffy
Missing chips as well.
@@cyanidedreamer My family (Borbulis') always used beef and lamb...
What about the spice blend?
I always add some transglutaminase to the spice and salt mix and then stack up the meat in a large round Cambro bucket. Once it is all bound together, I pop it out of the Cambro, trim the cylinder into more of a cone shape and stack the trimmings on top. Then I seal the whole meat cone into a large vacuum bag and cook it sous vide until it's tender and juicy. With a fully cooked meat cone, I can just crank up my rotisserie burners as high as they go and put a good char on the meat as fast as possible. That keeps my serving line moving cuz I'm slicing a new layer of meat off the cone about every 3-4 minutes. If you're still slow-cooking the meat when people start showing up, whether you're cooking for customers or just for your family and friends, some people are going to be waiting a while for their food, and no one likes that.
Also, I like to make an herb & spice flavored oil that I baste on the meat every time I slice a layer off, just to add a little more flavor. And if you want more flavor beyond that, you can use one of those little smoking guns with the nozzle pointed near the bottom of the meat cone. The smoke will rise and coat the meat as it spins, which also adds some killer flavor. You can also just cold-smoke the meat slices before you stack them in the bucket, if you have a really big smoker. I usually only add smoke when I'm making tacos, but I'm sure it would probably taste pretty good on gyro, döner or shawarma as well. I guess I just never thought of Greek or Middle Eastern food as "smoky", but I'm sure they cook over wood fires there as much as anywhere else, so that might be worth a try.
As a Greek, I approve, well done! One little thing that adds a LOT of flavour is to either grate or thinly chop a big onion and mix it with the meat (whilst it's marinating overnight). You can then discard the onion, but it adds so much flavour making the gyros taste even more authentic.
Marinating over night is a game changer ! ντελίσιους😭
"Be sure to measure your "disc," so everyone is happy with your size..."
Papa feeling clever, eh!?
Ok. I was waiting for this episode for a looooooooong time.
Married to Greek man. Visited Greece multiple times to see family so I’ll be watching this episode harshly
As a greek man, you are *evil* for hiding this from him!!!
(unless you're planning to surprise him with homemade gyros, in which case he's lucky to have you)
Ok. So love love you papa. Watching over a year and improved my cooking watching you. Since you didn’t have this episode when I started making gyros/souvlaki (please add papa) I found an episode from Akis. And I have to stay I don’t like your pita. The recipe is fine... but the cooking style isn’t what I saw in Greece. It’s not seen to have a pocket and you could have gone a tiny bit bigger 😏😏 with ur pita as it’s thinner. I cook in olive oil on the stove top in a pan. Anyway. I think now husband will allow me to get rotisserie but for now I just have to cook gyro meat in oven.
Thank you Papa
@@sabata2 I been making gyros and souvlaki for over a year now 😅 also make Spanakorizo. Which is great and he should add to budget episodes.
Im greek btw and mad respect for pronouncing the word right..Going into the video i was thinking "oh here we go again one more person who will not say it properly" but you did thank you
This is one of those vids I wish my mom was alive to see! Her mind would be blown and she would 100% have the meat twirler! She would love Josh! 🥰 Thanks to Josh for telling everyone how to say gyro too😊
First of all, thank you for properly pronoucing it! One really small correction to your tzatziki, we cut the cucumber in thin stripes and salt it to remove all water. Then we drain it and add it with the rest of the ingredients. The traditional tzatziki is made with oil, dill, cucumber, garlic and greek yogurt. Mint etc are local variations. Also it is very common to add fries to the wrap.
I am greek. You have MASTERED the technique of homemade gyros. Also wow I didn't know that gyros is that popular in other places except in Greece an Cyprus.
I guarantee you Gyros are popular all over
I'm Greek🇬🇷 and I have to say Joshua I'm impressed!!!
As a greek man you have my undivided attention.
I used to have pre-sliced Gyro when I was a young boy and it was my *FAVORITE* meal.
Now that I'm an adult, being able to make my own would be a gift from god.
You made my Greek heart proud!! ♥️🇬🇷🇬🇷🇬🇷
Σουβλάκι μόνο!
@The Count 😂
Recently cut a 1/4 inch off the end of my pinky. Looked up how to chop properly, and found you through that (thanks btw, i'll never cut self again). And sense then I have watched every video on your channel. Love the content, keep it up.
Some quick notes even though I've seen them writen here and there by fellow greeks.
Tzatziki only needs yogurt, grated cucumber, garlic, vinegar, olive oil and salt to taste. Any herb is just optional.
Also that pita is more common in cyprus where they stuff it. The greek pita we use is pretty much the same dough but a little bit more flat and cooked in a pan.
Great job on the meat!
Josh: it’s weird to say “JAIro”
Also josh: shwarmuh
as a turk I can tell you that he is actually pronouncing it correctly.
@@muradhummatov4092 well turkey isn’t where shawarma originated or is even the most popularized in and I guess it could be pronounced closed to that but his pronunciation was so Americanized
Yesss shawarma
Lowkey it’s kinda racist
@@aplace5791 Is it???
I love how extra he is with all the kitchen equipment. I wonder where he stores it all.
He has bought the ultra, pro, Supreme, magical, thick, black hole size storage room.
seriously?
He has an entire place dedicated to the production of these videos.
i was looking for a gyros recipe not 24 hours ago it’s like he read my mind
I don't know what it is but it keeps happening to me like craving a food and then not a half our later josh posts a recipe of that
SAME
as a greek I love this, my only critique is that I think that the pita that you made was a bit too bready. But for everything else, 10/10!!!!!!