How To make Gyros
2 lb Lean lamb, ground
2 Bread slices;toasted,crushed
1 ts Allspice; pounded (?)
1 ts Coriander; crushed
1 Garlic clove; crushed
1 Onion; grated
1 ts Chopped fresh savory
Salt & freshly ground pepper 3 Slices bacon (?!!)
6 Pita bread pockets
2 Tomatoes; sliced thin
Vinegar & oil to taste 1 c Chopped fresh parsley
1 c Plain yogurt
In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate
overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books, New York.
How To make Gyros's Videos
How to make Pork Gyros at home
My favourite recipe for Crispy Pork Gyros with Homemade Tzatziki and how to get that perfect crispy-on-the-outside and tender-on-the-inside meat!
It may not be a traditional gyro recipe but it's super tasty and works perfectly.
Full Pork Gyro Recipe including hints and tips here:
Ingredients:
½ tsp celery salt
1 tsp ground cumin
½ tsp garlic salt
2 tsp ground coriander
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
1 tsp salt
1 tsp black pepper
1.8 - 2 kg boneless rolled pork shoulder joint with rind
3 tbsp vegetable oil
4 cloves garlic peeled and minced
3 cups hot chicken/pork/vegetable stock (use bouillon for gluten-free)
To Serve:
6 Warm Greek pita breads use gluten-free wraps if required - Newburn bakehouse do a pretty good one
1 shredded lettuce I use O'So Sweet variety
10 cherry tomatoes quartered
1 small red onion peeled and thinly sliced
Small portion approx 150g/2 cups cooked french fries (optional)
#Recipe #StreetFood #CookingShow
Greek-Style Gyros Quesadilla - Skepasti | Akis Petretzikis
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Transform the all-time classic Greek gyros into a mouthwatering pie with homemade pitas! Loaded with tzatziki sauce, tomato, and cheese, this yumminess is a must-try!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Video editor: Mihalis Barbaris
Production: Akis Petretzikis Ltd.
Featured Partners: Mary-Rose Andrianopoulou, Diana Alexaki, Markos Papakonstantinou, Marianthi Manoli, Eleni Kallianioti, Aggelos Sofoglou, Giannis Borompokas, Emmanouela Paradeisanou, Tatiana Serefa, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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How to Make Gyros with Tzatziki Sauce | Get Cookin’ | Allrecipes.com
Gyros are a quintessential street food that you can easily make at home. Don’t get intimidated by the fancy equipment you’ve seen at restaurants… Nicole shows you how to make a DIY version of that impressive chicken tower that’s surprisingly simple to replicate. Plus, she shows you how to make creamy tzatziki sauce from scratch with fresh ingredients like cucumbers, Greek yogurt, and dill. Serve it up on some pita bread with the spicy chicken and your favorite toppings for a tasty lunch or dinner!
Get the recipe here:
#Recipe #Cooking #Gyro #Tzatziki #Food #Allrecipes
0:00 Introduction
0:16 Make Tzatziki Sauce
2:06 Make Chicken Marinade
4:33 Bake Chicken
5:47 Assemble Gyros
6:54 Taste Test
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How to Make Gyros with Tzatziki Sauce | Get Cookin’ | Allrecipes.com
Chicken Gyro Recipe | How to Make Gyros
If you’ve had the chance to travel in Greece, you probably had the chance to taste gyros. Chicken gyros is one of the most popular Greek street foods (but not only street food). You can find chicken gyro at any corner or any taverna. This marinated chicken is juicy, tender and super delicious.
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RECIPE
Ingredients:
For the gyros:
600g Chicken thighs, boneless and skinless
Salt to taste
Black pepper to taste
1 tablespoon Smoked paprika
2 teaspoons Dried thyme
1 teaspoon Ground coriander seeds
1 garlic clove, crushed
1 teaspoon Cumin
1 tablespoon Lemon juice
Lemon zest
1/4 cup (60ml) Olive oil
For serving:
Tzatziki
Potato fries
Pita bread
Tomato salad
Directions:
1. Marinate the gyros: In a bowl mix smoked paprika, salt, pepper, dried thyme, ground coriander seeds, crushed garlic, lemon zest, lemon juice and olive oil.
2. Add chicken thighs and mix until well coated. Cover and marinate in the fridge overnight or at least one hour.
3. Cook the gyros: Heat a large skillet/pan over medium-high heat. When hot add the chicken to the pan and cook for 3-5 minutes from each side, until fully cooked. Remove from the pan.
4. Transfer the chicken to a cutting board and cut into small pieces.
5. Assembly: place the gyrus in a large place. Serve with potato fried, pita bread, tzatziki sauce, sliced tomatoes and onions.
6. Enjoy!
Notes:
• Instead of serving the gyros on a plate you also can wrap it in a Greek tortilla and wrap it
The Ultimate Greek American Gyros
Follow my easy recipe to create the most delicious “Restaurant Quality” gyro pitas at home. This gyro meat can and should be doubled and even tripled because it freezes well. As a matter of fact, your family will beg you for this Greek-American classic once they try it.
Print this recipe here:
Serves 6:
1 medium onion, quartered
1-pound ground lamb
1-pound ground beef
5 garlic cloves
2 teaspoons salt
1 heaping teaspoon dried oregano
1 teaspoon finely chopped rosemary
1 heaping teaspoon cumin powder
½ teaspoon ground black pepper
Pinch of crushed red pepper flakes
Equipment: 9 x 5-inch loaf pan
For the Sandwiches:
Pita bread
Onion slices
Tomato slices
Tzatziki Sauce
Lettuce
Crumbled feta cheese
INSTRUCTIONS
Preheat oven to 325 °F, 160 °C.
Place the garlic cloves in a food processor and pulse until very finely chopped.
Add onion and puree until smooth.
Add ground beef with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
Place the mixture in a loaf pan. Compact it as much as possible.
Bake for 45 minutes to 1 hour or until the internal temperature registers 165 °F.
Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
At this point, the gyro slices can be placed in a freezer-safe bag and frozen for future use.
To make the Gyro sandwiches, place a cast iron pan over medium heat and cook the gyro slices until they are browned on both sides.
Warm the pita bread slightly. Place some chopped lettuce, onion and tomato slices over the pita, the warm gyro slices and tzatziki sauce with crumbled feta. Serve immediately. Enjoy!
NOTES
Freezer Instructions: Place the cooked gyro slices in a freezer bag or an airtight (freezer-safe) container and store in the freezer for up to 3 months. When ready to use thaw and pan fry until golden.
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Gyros Recipe | Barbecue Recipe | How to make Gyros | Greek Gyro Rotisserie BBQ
Gyros Recipe | Barbecue Recipe | How to make Gyros | Greek Gyro Rotisserie BBQ
This absolutely delicious lamb BBQ is from Greece it can be made with pork or chicken
Gyros Recipe Barbecue Recipe | How to make Gyros | Greek Gyro Rotisserie BBQ
Ingredients:
2 shoulders of lamb
1 tbsp coriander seed
1 tbsp dried thyme
2 tbsp sweet paprika
2 teaspoon garlic
1 tbsp oregano
1teaspoon pepper corn
about 1 teaspoon sea salt
juice of a half a lemon
3 tablespoon olive oil
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Stock footage of Santorini and Mykonos Greece filmed by Cinematographer Brad Scott
Music:
Artist : StoneOcean
Song: Banjo and the pianist
Creative Commons Attribution license
Chapters:
00:00 - intro
00:10 _ meat preparation
00:26 - spices
01:16 - combine
01:25 - marinade
01:28 - skewering
01:43 - fire
01: 50 - spit roast
02: 25 - serve