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Go to and use code brian at checkout to save $5 on your order. Thanks to Immi for sponsoring this video! This recipe for weeknight gyros (that are actually kind of tacos) gives you the flavor and fun of a gyro at home and in only 30 minutes. Put this in your mouth. ☕Like this content and want to show support? Buy me a “coffee“ here: 📸INSTAGRAM: 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: 10“ Chef's Knife: FOOD PROCESSOR: ESCALI DIGITAL SCALE: HALF SHEET PAN RACK: IMMERSION BLENDER: INSTANT READ THERMOMETER: MY FAV STAINLESS BOWL: GRILL: GRILL BRUSH: --RECIPE-- THE MEAT BLEND ▪100g (½ medium) onion, rough chopped ▪3-4 cloves garlic ▪450g or 1lb of 90/10 ground beef ▪450g or 1lb 85/15 ground lamb ▪50g or 1/2c breadcrumbs (i like panko) ▪2g or 2tsp dried oregano ▪5g or 2 ¾tsp coriander ▪3g or 1 1/3tsp black pepper ▪1-2g or 1tsp chile flake ▪7g or 1Tbsp ground cumin ▪10g or 1tsp salt Add onion and garlic to a food processor and process until minced. Add meats, breadcrumbs, herbs and spices. Process until just combined and meat is broken down. Texture should be sticky. Measure meat mixture into 6 balls (about 175g each). Shape each ball into an oblong/oval shaped patty. Stick 2 skewers (well soaked in water if wood) through the meat and squeeze to help hold it together. You can omit skewers if you don’t have them. Preheat grill on high. Inside temp should reach 450-500F/230-260C. (alternately you can cook these under a medium broiler if you don’t have access to a grill but keep a close eye on them to be sure they don’t burn) Clean and oil grill grates. Spray or brush oil on meat patties then place them on the grill to cook for 4-5min, lid closed. Flip to side 2, lower lid and grill for 3-4 more minutes. When done, internal temp should be at 150F/63-65C. Allow meat to rest for 5 min. Remove skewers. Slice meat into pieces similar to the size of euro meat. -- CUCUMBER TOMATO SALAD ▪150g (1 med) cucumber, partially skinned, seeds removed, medium diced ▪150g (1med) tomato, medium diced ▪½ red onion, medium diced ▪15g or 1/3c parsley, chopped ▪15g (or juice of ½ ) lemon juice ▪15-20g or olive oil ▪Salt, large pinch Combine all ingredients in a bowl and allow to marinate. -- LEMON HERB YOGURT SAUCE ▪200g or 1c plain yogurt ▪75g 1/3c mayo ▪15-20g (or juice of ½) lemon juice ▪1 clove garlic, minced ▪2g or 1/4tsp salt ▪2-3g or 2Tbsp fresh dill, chopped Combine all ingredients except dill into a high sided container and blend with immersion blender until smooth. Stir in dill. -- PUTTING IT TOGETHER (additional ingredients needed) Fluffy flour tortillas (or good pitas if you can find them) Greek style feta cheese, crumbled Pepperoncinis Shredded lettuce Toast tortilla or pita on both slides and hold in a tortilla warmer or small container with a lid until you’re ready to build the “gyros”. Add meat to tortilla/pita, top with a generous drizzle of the lemony yogurt sauce, crumbled feta, pepperoncinis, and a large spoonful of the cucumber tomato salad. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: CHAPTERS 0:00 Intro 0:25 Making the meat blend and preheating 3:21 Cucumber tomato salad 5:10 Eating ramen that doesn’t make you feel bad (ad) 6:24 Lemon herb yogurt sauce 7:23 Cooking the meat 9:03 Putting it all together 11:01 Let’s eat this thing #gyro #quickgyro #homemadegyro **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
