My Greek friends say that this is the best GYROS Recipe

[@IamOmgPhil]

Great Job, Love from Greece, if you want a pro tip, use vinegar instead of Lemon juice its what a lot of places use in gyro and souvlaki

[@bfflorida2311]

We used vinegar (apple cider) for years ambit lemon juice will do the job as well

[@nikaxstrophotography]

@MrAbletospeak no

[@karaholland7093]

⁠@MrAbletospeakgood god no! Lol

[@shanemurphy3417]

@@bfflorida2311 as long as you have an acidic with sugar to caramelise. Iv seen people use orange juice concentrate

[@DonPandemoniac]

Fine blend of herbs and spices, and the cooking process was spot on. Nice job!

[@Jupizero]

We do not use those spices in Greece and we do not bake the meat like that because the fat drips on coal and becomes cancer on the meat. How it was spot on if its not like original

[@UlfLundHalvorsen]

From Norway. Your friends are right. This is the best Gyros I’ve ever tasted. Made it on a Kamado Sumo 🎉❤🎉

[@aconlin]

I tried this recipe. It was great!!! Thanks Pitmaster 😊

[@doomkaisaras7660]

my boy over here is pronouncing better the word Gyros that 99,9% of greeks trying to speak enlish........ Mad respect !

[@bogdan7159]

I pronounce it gyros but my mate told me it's gyros. We got into a big argument but our other friend told us it's actually pronounced gyros ! So we all went out to eat some kebabs

[@Stargazer-lg8cs]

That made me laugh. I can see a couple of friends arguing over the pronunciation.

[@daniportaras1105]

well done my friend!!!! greatings from Greece!!!

[@Alpenjodler1]

Thank you kind sir, now my life is complete

[@wodzjar]

Giro giro mallakia! This is what Fassilakis / Fassilli always said. The head chef of the restaurant where I worked early 90-ies in Heerlen, south of Netherlands. Grill horizontally over charcoal is the original way he always explained. Not the vertical thing you see everywhere. Especially the bucket of spices which he mixed himself to spread over the meat… Devine mixture… he kept the mixture secret…. Always.

[@bastiaanroubos]

I made this one last weekend, based on you earlier Gyros and I took the dry rub from the Gyros Ribs you did recently. It was amazing, I forgot the fresh ingredients, that's for next time. And yes, I made it on a Grillchef (Landmann) barbecue on charcoal. It worked perfectly and tasted great! Made flatbread and had it with veggies, Gyros, tzatiki and french fries.

[@PITMASTERX]

sounds tasty, already craving gyros again!

[@alisonbailey8614]

OMG.....its gorgeous! My OH has been on abour good gyros for years. Now he's a happy man!

[@pires908]

That sandwich looks great

[@blub3350]

I am gonna trie it tomorrow on my vertical döner rotisserie hopppaaa zin in wordt lekker dankjewel roel

[@PITMASTERX]

Graag gedaan lekker smullen 👍👍👍

[@WorldWideWillem-360]

This is funny. As a student and a little later just married (mid 1980's, living in Holland) we had one of those tiny Moulinex electric ovens. Although a main purpose was apple pie and various oven dishes, it came with a rotisserie and we used it for our slowly turning grilled chicken.

[@randyschwaggins]

Great story...do you have any more?

[@newtonbrook]

doable. I have the same grill. Made in Barrie Ontario. Will try this on Canada Day

[@PITMASTERX]

I went to the factory to assemble my own grill. Amazing people working in that factory

[@wernerschless1000]

❤ this Giros looks really delicious 😋

[@Μάριος-ο8χ]

As a greek i approve 🤤

[@paulmcdevitt2038]

OMG. Unbelievably mouth watering

[@ro-robican2762]

I heard so many screw ups on the name GYROS ,but this one is something else 😅

[@seansmith1756]

Its always interesting to me to learn recipes and different techniques with food , and how countries thousands of miles away are practically the same such as Al Pastor. Created by Lebanese Mexicans so im told .

[@ChaoticAnimal]

I would recommend having either kiwi or bicarbonate (baking soda) in if you’re going to marinate meats like pork, lamb or beef. It will break down and tenderize the meat so it will be even better. When it comes to chicken, an acid such as yoghurt or lemon is enough to cause the muscle fibers to release the tension so that it becomes really tender.

[@TheMarcusramsey]

Kiwi, like the fruit? I may have to try that!

[@ChaoticAnimal]

⁠​⁠@@TheMarcusramseyYes the fruit!🥝 It contains ”Actinidin” wich is the predominant enzyme in the fruit, and it will really tenderize your meat! Ginger🫚 also contains an enzyme that breaks down and tenderize meat!

[@embersonlybbq1]

Looks absolutely perfect, thanks for putting it together! Consider me inspired to spin some pork.

[@ΘοδωρηςΓουρζης-ο1χ]

Yes it seems like original Gyros. Good job 👏 👍 👌

[@Turkish4224]

beter in a pita, with some fries and a Mythos in the end :). but I am sure it is super tasty!

[@someoneelse9059]

This this and this.

[@devonsatchell]

I swear Ava eats better than most of us. i'm jealous........in a good way

[@conm87]

Love from Greece! My only comment is that you seems to have a bit of a tough time pronouncing giros. Easiest way is like this; they the Yee from Yee-hah, and the Ro from roast , and then ss at the end. Yee-ro-ss. :)

[@PITMASTERX]

Thanks

[@PhantomFilmAustralia]

Not forgetting to roll the "R" off the tongue. 😉

[@dimitriskalekonstantinopou9038]

Good job! Next time put some nice vinegar instead of lemon. Greetings from Greece...

[@ristorantanen5769]

Pretty cool! Like the idea. My grill is smaller but i think i can adjust around that Tnx dude!

[@rossduff7957]

I know the bun will be tastey but...try it on either Naan or flat bread or tortilla shells!!! MMMMMMMMM

[@johnknapp6328]

Nice Job Pitmaster

[@coregaming3758]

Next time you should let the rotisserie turn the other way (Button has 2 positions) therefore all the juice will drop right infront of the backburner and'll add even more flavour. Nice job though. Motivated me to do the same next weekend.

[@andrewgavin1490]

Are gyros always (or usually) pork? I lived 2 summers in Greece and had a zillion of them and I always assumed they were lamb or a lamb beef combo. But perhaps the pork is why they are generally better/juicier than doner (also spent a lot of time in Turkey). Even with doner I always try to add some tzatziki-like yogurt - which the Turks don’t actually seem to do

[@kristaps5296]

Unless you were asking for some other meat specifically you've been eating pork.

[@dekenlst]

Gyros in Greece is either pork or chicken, never lamb

[@jorishes]

Vandaag geïmiteerd. Volledig met je eens. Zelfs met procureur van de Kaufland. Bedankt Roel.

[@Jmoneypoprocks]

Honestly, I don't get it because I have not tried it, but it looks amazingly good!

[@xebbarkos]

Origano when burned makes your meat bitter. Always add after grilling. I am talking as Greek. Try the recipe before posting.

[@cxveeeee9311]

I am also Greek never had a problem with oregano going bitter

[@xebbarkos]

@@cxveeeee9311 then try the recipe adding the origano at last and find the difference. Καλή συνέχεια.

[@vassabatielos4740]

Every Greek I know including myself has never found it bitter Maybe you’re putting too much on

[@xebbarkos]

@@vassabatielos4740 have you ever tasted at a restaurant a pork steak, a grilled lamb or grilled beef steak with oregano before cooking? Maybe not, because all grill masters know.

[@theselector4733]

The trick is to not have the heat too high. Slow and low flame so the oregano doesn't burn. The rotisserie means their is never direct flame or heat in one section as the meat is constantly circulating.

[@gareth5994]

Your missing french fries in with the kebab

[@Elgreko606]

This is gyros not kebab , kebab for the arabs gyros for the Greeks

[@catweasel3515]

🎣

[@JeffreyGLutz]

Great video. Love pork necks when we had them at a wedding in Bonholm a few years ago. Cant get them in the US tho for some reason.

[@RiazUddin-sk3uw]

Looks awesome 😋

[@shayannahrvar1582]

Best khyos recipe I've watched today. But isnt it pronounced khykhos?

[@bobbicatton]

Wow! That looks fantastic ‼️👍😊

[@chrisk4418]

Well done guys. If you ever get the chance ( with the right cooking gear) set your gyros scewer vertically. Then it will be much easier to slice and the pieces will resemble greek gyros 100%. Will not make a massive difference though as you have done a pretty good job as it is!!

[@josiecapps2555]

Beautiful puppy🐾🥰🐾🤗

[@ironman44320]

of course you can taste it. Pitmaster privilege.

[@derpizzadieb]

Challenge: Grill the Gyros vertically on that BBW :D This looks really mouth watering delicious Roel

[@Alex-zi1nb]

Yummmmmm

[@harmhiddema6615]

Dat ziet echt fantastisch en lekker uit zeg. Leuk om te doen als je een feestje hebt. Leuke video en tot de volgende

[@corks1695]

Great recipe, the pork neck makes a big difference compared to using pork loin etc for Gyros. 👏

[@wadechandler7638]

Perfect. Now The BREAD- where to get or recipe, please

[@georgez1785]

In Greece they only use salt, pepper and oregano

[@fraudebs8786]

That's all you need.

[@araceliguerrero5611]

Que bien eres para preparar

[@konstantinos2695]

🇬🇷 approved! 👍

[@nickkambitis5340]

Presumably smaller portions on individual skewers cooking indirect on a Webber kettle would work?

[@JohnnyRacerX]

OMG - This may be one of your best creations yet ! I'm inviting myself over to have some - looks absolutely DELISH !!!🍖😋

[@jonathansongco4302]

Delicious.

[@armanhamamdjian5869]

which rotisserie model are you using? and is this product proprietary to Napoleon barbeque grills only or I can use that with another barbeque grill. Thank you.

[@anelkabriski1670]

Kod vas vijek ali baš uvijek neko novo iznenađenje

[@Brysharth]

Can you please provide link to this rotisserie?

[@cagdasberksan5116]

Guys the secret is technically you need to put bacteria to decay the meet ..but you should only put products that will not over taste the good meat. Red onion is good but it gives bad smell. milk is good but caramilzes it. yogurt is amazing but when it Cookes yogurt gives different taste. Black pepper makes it darker, white peppercorn can over takes the meat flavor and gives and odour. Can try apple vinegar. Olive oil is good option. Lemon is good for PH balance. Also grain is important . you need to calculate how you will cut it hence cut the meet according to grain.. also drizzle with melted butter and use some good animal fat between meat slices for extra taste. fat should drop to charcoal or ceramic cubes and instantly vaporize and go back to meat for BBQ flavour. Turks use cheap milk for 24 hrs and salted milk second day.

[@aconlin]

That looks SO freakin goooood

[@zonkered]

Is pork neck the same as pork collar from the shoulder? Ie Boston butt in the US

[@PITMASTERX]

Yes, the cut is a little smaller than the Boston butt

[@ChrisTDownTheRabbitHole]

5:35 ...This is NOT ready for the BBQ. Next time you better leave it overnight in the fridge for all the ingredients to do their job... Believe me, i know...😏

[@Inge___]

Das sieht super lecker aus 👍👍👍👌👌👌🤤🤤🤤

[@vagos06]

The funny thing is, the way you pronounce gyros sounds more like the greek word for pig (hiros)!

[@Sporipherous]

Where do you live...I'm coming over!

[@eugenevisser2187]

Dat ziet er erg smakelijk uit zeg! 😋😋😋😋😋😋😋 Ik ga zeker een poging wagen, maar moet eerst ff een rotisserie aanschaffen voor mijn Weber. Dank voor het recept! 💪🏿💪🏿💪🏿

[@MrDorianbudimlic]

you need to go to Greece mos def

[@johnhaynes4336]

Do you ever mix lamb in with the pork?

[@diverm2371]

How do you put a rotisserie on a TREAGER grill?

[@Lashay-qb5nu]

Oh yes that's how you do it

[@timsliu5017]

The only problem I think it has is when u have guests over you won’t have enough to feed everyone the first cut. And when u wait for the 2nd or 3rd cut the previous meat is already cold and dried out. How do you solve this?

[@pipcop]

you forgot to tell us about the buns that you used. what are they called, how do we get them, are they home made ??

[@gusz4019]

Use pita bread please. Not buns.

[@daveklein2826]

Buzz pita is not required

[@ai-man212]

wow.

[@jpm5324]

I challenge you to make a neapolitan pizza on that grill!

[@stephanw196]

Do you keep the sliced off gyros in a tray below the rotisserie until everything is sliced off? Otherwise I fear that the first pieces are cold when the last ones are done. Thanks for the recipe

[@gusz4019]

Have a lot of people over and keep serving. Gyro dries out quickly so slice and serve if possible.

[@arjankeijzer5033]

Jamas🍻

[@zonkered]

How about a beef lamb gyro. That’s the traditional gyro that Greek restaurants in US serve. They used ground meat but I would like to try it with sliced beef and lamb.

[@PITMASTERX]

Yes, off coarse you can replace it with beef or lamb.

[@panoC97]

What you just described is not gyros, it's doner kebab. The traditional Greek gyros is pork only and it's also chunks of meat not ground meat.

[@danielballentine8929]

​@@panoC97 Every greek restaurant I've ever been to in the US including Tarpon Springs, Fl(one of the largest greek population outside Greece) and Astoria Queens, NY(another large Greek community) the Gyro is a blend of ground Beef & Lamb.

[@panoC97]

@@danielballentine8929 Yeah and that's exactly what doner is. I don't know why they do that in the US but in Greece you'll never find a gyros with ground beef and lamb. It's only pork or chicken.

[@KNIGHTTEMPLAR555]

Beef and lamb gyros is THE Turkish Döner, not Greek, but alsa incredibly delicious.Analogy for Turkish döner is 75% Beef, 25% Lamb.I can tell you as a Greek both are delicious.

[@hansmuller3604]

I would prefer the meat in a Pita Bread. The meat looks wonderful though.

[@sweetdeb100]

Sir, your Gyro looks absolutely delicious. What could you recommend for anyone who doesn't have a grill?

[@michaelspunich7273]

Could one use pork shoulder or butt?

[@user-yr2mx9mn1j]

Is dat een Nutella shaker?;)

[@soumynonareverse7807]

Stel, je woont ergens in Europa en je hebt temaken met gasprijzen. (Ook voor ie BBQ) Wat is dan de next best thing opstelling met kolen?

[@PITMASTERX]

Rotisserie in het midden en kolen tegen de zijkant.

[@soumynonareverse7807]

@@PITMASTERX zou je dat ook doen om hetzelfde te creëren als zo een IR burner van een gasgril?

[@MJvanderZanden]

Ziet er heerlijk uit, tipv an een wannabe Griek: je spreekt het uit als jiero (niet op zijn Nederlands gyros)!

[@nikolaosgallikas2016]

That's a perfect recipe! I am Greek and I know.. if I may a small piece of advice.. don't add tzatziki.. yogurt masks the flavor of the meat.. if you need to add something add some mustard or ketchup

[@dimz796]

why not htipiti?

[@nikolaosgallikas2016]

@@dimz796 xtipiti matches a lot!

[@dimz796]

@@nikolaosgallikas2016 or tirosalata for those that don't like spicy, though no yiradiko makes htipiti spicy enough anyway imo

[@nikolaosgallikas2016]

@@dimz796 xtipiti and tirosalata are the same. And to clarify for those following xtipiti and tirosalata depend on the spicy ness.. The cook baptise the salad xtipiti or tirosalata.

[@nikolaosgallikas2016]

In Greece you will not find a gyradiko adding tirosalata or xtipiti. You must ask for it. On The other hand they will add tzatziki. On any part of Greece if they serve tzatziki on the gyros that means the meat is not good enough.

[@IndigoStargazer]

French fries

[@RoscoAdams-xt5lp]

💪🏻

[@georgetsioptsias6989]

Greek gyros is compatible only with tomato,onion+parsley+paprika,jajiki and bon appetit

[@nightdevil7758]

😋😋

[@arminderrattu5333]

🤤🤤🤤🤤🤤

[@michaelsjarrett]

How many pounds or kg did you use in this recipe? I want to try making this

[@billholland2076]

🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯

[@shreyasshetty5631]

Why have the views gone down so much

[@murgel2006]

Looks great! So I wanted to save the recipe from the website and was surprised to find that the print option is gone. Personally, I do consider this a MAJOR letdown and a serious design flaw. 1. your printing option produced good quality documents and now one is limited to the various browser prints that do not produce a good document. 2. your printing option included the change between metric and US and that was a really good feature. 3. your printing option included an option to change the number of desired portions which I saw as a good boon to offer. I'm sure you had your reasons for removing that feature. Whatever the reasons were, to me it is a MAJOR nerf to the Pitmaster X website.

[@user-yd1mc7ik3y]

The pork neck impossible to find in US!!!!I did go many local store and non!!!

[@peterc504]

I thought gyro meat is beef not pork? Not sure how your pork almost looks like beef when its cooked?! That grill is awesome!! That will be my next grill having that cool feature of being able to do this!!!

[@PhantomFilmAustralia]

Traditionally, the most popular yirro meat was lamb or goat, as Greece wasn't equipped in sustaining cows for consumption. Pork was popular, and beef came into popularity later.

[@Lashay-qb5nu]

The meat should be on both buns and lettuce and tomato sauce in the middle...

[@dave-874]

What was the name of the pig🤔.

[@padders1068]

🙂😋

[@Lfc_4-Life_77]

Missing the hot chips, and best way to cook the Gyro is over charcoal. Just saying. But good job

[@myrdraal2001]

You actually had me with this #BadGreekRecipes until you actually put your gyro (properly pronounced YE roh) until you put it on a burger bun. WTF?!? Just use a pita like you're supposed to. Don't have one? Use naan. Don't have that? Why not? You just made the meat from scratch. Either make some or buy pita from the market. They're definitely available. If your "Greek" friends tell you that they like their gyros on a bun you need some actual Hellenic friends.

[@MarkusBosch]

Is it "Gyros", "Chiros"... But great recipe!