As a person from Greece it’s insane that anyone would pay 10$ for a gyro, 3$ gyros should be a human right

"Imagine a life where instead of looking for problems you look for solutions." Solid advice in any setting.

As a Greek I find it crazy that gyros are sold for €10. Also good job for adding fries. Most non Greeks often dont add fries. Also in the tzatziki insted of the parsley you should add dill, its a lot better in my oppinion.

I feel so proud of Manos for working with Josh's team and it's the first time I'm seeing the guy... Definitely one of my greekest moments. I also want to echo the dill and vinegar suggestions for the tzatziki, they truly make quite the difference!

Fan fact: 2€ (= about $2) used to be the default price for it in greece up until a few months ago. Now it's hard to find it for less than 3€

That's extremely accurate, pita isn't so puffy as the previous video. One tiny mistake tho. Try to put some dill instead of parsley in the tzatziki sauce. Well done papa, greeks salute you.

As a greek I have to say. I know it is a "but cheaper" episode, however it is as original as it gets. Add anything else and it is not Gyros. This is it

Perfection. We can finally get back to the golden age of the 2.40 gyros. Prices have increased all over Greece recently.

Adore ur job!! Just a little hint, to have the original Gyro flavour!! To ur marinade, add 2-3 splashes of venigar (venigar and rosemary for the traditional gyro are the good to go ingridients :) ) Not trying to teach or show off , i am just a greek fun of any and especially greek cousine.. you won t regret it :D

Just made these today, pita and all, and WOW. Well worth it! I did make some changes to the tzatziki by adding fresh dill instead of parsley, and added juice of a lemon! 😀

Two tips for perfection you can also add a little bit of yogurt into the dough for additional texture and you can also add vinegar in the tzatziki

1. Pronounced gyros the right way 2. Added potatoes 3. Tzatziki added 4. Onions added 🇬🇷approved

Over the past 4-5 years Greek food has been criminally under represented by magazines and food writers. Would love to see more....and I will be making these.

“Greeks just know a little more about food than Italians.” The Greek side of my family just sent up a worldwide cheer of approval.

I have been making my own pita bread now for about 5 years or so and while our esteemed hosts recipe with make an acceptable pita that is far superior to what you will buy in your local mega-mart it does leave lots of room for improvement. My personal favorite recipe is 70% bread flour and 30% whole wheat flour (I do prefer King Arthur’s whole wheat flour because in my opinion it tastes better than most other commercial available whole wheat flours and has a higher protein content) to the total amount of flour I add 65% hydration (I.e if I had 1000 grams of flour total I have 650 grams/ml of liquid) of my total hydration amount I uses a 70% warm filtered water and 30% whole milk (so for 650 grams of hydration I use 455 of warm 90-100 degrees F filtered water and 195 grams of whole milk also at 90-100 degrees F) To the warm water I add 16 grams of dry yeast (1.6% of flour) and 30 grams of honey or granulated sugar (3% of total flour) and allow the honey yeast and water mixture to sit for 10 minutes after stirring it well. To the milk I add 50 grams of EVOO (5% of total flour) and to the flour I add 20 grams of Kosher salt or fine sea salt (2% of total flour) and 4 teaspoons of double acting baking powder. I mix the salt and baking powder into the flour then make a well and add the water/honey/yeast mixture and then the EVOO/milk mixture and mix to form a shaggy dough, at which point you can follow the directions on the video. I use bakers math for all of my proportions of ingredients. Bakers math uses the total amount of flour and then figures all other ingredients by a percentage from the amount of flour 1,000 grams of flour total 65% hydration 1,000*65%=650 of hydration (water, milk, etc) 2% salt 1,000*2%=20 grams of salt 1.5% dry yeast 1,000*1.5%=15 grams of dry yeast 3% honey/sugar 1,000*3%=30 grams of honey/sugar 5% EVOO 1,000*5%=50 grams of Extra Virgin Olive Oil. Note for 6 to 7 inch pitas I use 105 grams of dough and for 9-11 inch pitas I use 150 grams of dough Always let your oven come back up to temp between baking each pita a couple of minutes.

What a coincidence. This is exactly what I ate yesterday evening whilst hammered on the beach. One of the best food choices I could have made at the time!

I see people commenting on every video that Josh should do a "but simple" or some variant of that, but like... that's kind of the antithesis of Josh's whole platform. His whole thing is that you can elevate food using proper technique, and doing a "but simple" doesn't really gel with that premise. There are no shortcuts. You want to make this recipe without spending all day in the kitchen? Use store bought pita and sautee your pork in slices. It's not rocket surgery. If Josh ever did do a "but simple" idea, I would want him to do like a PROPER version first in the initial JW style, then do a simplified version while he explains how each ingredient substitution/technique simplification makes the dish worse.

As a Greek who also makes his own gyros at home. I have to say: Amazing execution and totally authentic. I am subscribing to your channel!

try adding dill and red wine vinegar in your tzatziki. makes ton of a difference. Overall great job!!

Greek here. Pitas are supposed to not be super puffy. I like that you made the gyro without special equipment props for that. Tzatziki although everyone kinda does it different, it has some type of vinegar to it and no parsley. They sometimes put dill in it but I personally hate it. French fries are kinda the standard in most shops. It should come a lot cheaper than that in other countries but I guess ingredients are expensive where you live. Here in Greece you can kinda find gyros for 3.30€ and pretty good ones too

please give a raise to pahno and maybe include him in more videos. his personality raises the level of enjoyability of these videos from great to immaculate. 🐐

Papa for president!!

Love this as a greek person that cooks over charcoal this is amazing, I've been to Greece both side and this looks spot on

I remember first having one of these at 16 when I was staying In Greece for a month. Ones you get in UK nothing like them so I was really interested in this recipe. Going to have to try making it when I have the time!

I worked in a nightclub in Greece and we finished work some days at like 5am or 6am and there was this little takeaway restaurant that opened for breakfast we’d always go to after work. They did chicken soup and breakfast sandwiches but the same places did gyros for €1.99 after 11 o’clock till late and there is nothing better after day drinking on the beach than a mixed pork and chicken gyros. If I was hungry I’d get 2

when I was on a school trip in Greece I ate $2 gyros every single day for a week literally can't get enough of these

It looks so easy to cook in your way! Thank you for your recipe and my cooking confidence is improved a lot!

Great video! Love how you made this work in an oven and achieve great results

In Cyprus, we make tzatziki with dried mint instead of parsley or dill. It's not super common in Greece I think but trust me, try it and be blown away. Ooh, also, you forgot the garlic in the tzatziki!

I’m obsessed with your videos! I’m literally never bored watching you bake/cook. You’ll have me laughing throughout the entire video lol

i always look thru ur channel when i get motivated to cook u make the best looking dishes

Wow i always wanted to make your recipes but im too lazy to buy the specific ingredients, however for this recipe I already have everything and it looks so good 🤤🤤

Homemade gyros are key, I usually slow roast a leg of lamb for a few hours and pull it apart

One note to make with tzatziki, I would recommend adding plenty of lemon juice and some dried or fresh mint.

I went to Greece last year and let me tell you it is one of the cheapest and most delicious meals ever!!!

GREAT I have tried it today I am so excited and looking forward to eventually perfect this recipe, if I can add 2 notes one for the time of cooking and one for the spices 1) mine was still medium some parts rare on the inside after 45 minutes on 200+ celcius on air so I will play with the overall thickness not so much of the thickness of the stake (apprx 1cm thick) but the overall diameter of the gyros and 2) on top of your recommended spices I added bit of cinnamon, cumin and ground coriander that gave a sweet tenderness on the overall result. Well done and thank you for the inspiration!

The (Weiss)man really took that brutal Reddit thread’s criticism to heart and came with a $2 gyro recipe video less than a week later. Beautiful.

Wish you also showed how to store excess portions for future consumption. I know that meat would be dry af if I cut it up and reheated it the next day

Coming from Chicago and going to various gyro stands and shops all over, i'm used to the ground meat cone type of gyro. Those tend to be easier and somewhat cheaper especially if you go all beef. Lamb is actually kind of hard to come by where I live, and it's expensive when you do find it. But all beef, seasoned to perfection baked in the oven and pressed immediately afterward...only thing I miss i the super thin shaved meat coming off of the "loaf". Homemade tzatziki with dill, homemade pitas.....almost makes me not visit my favorite shops :)

Joshua as a Greek i have to say, that was fantastic, everything was perfect, the only thing i would change is the order, you put the tzatziki sause in the base of the pita then you put the meat on top,then tomato,onion, then potatos and the parsley. But these are details, the execution was perfect, we couln't do it any better.

I’m Greek and that one is 👌🏻👌🏻😍🚀

Certified Greek Approved, Josh. You make this more authentic than most Greek spots here in Toronto 😎

I was raised on subway “sandwiches” and pizza. I discovered Greek food as an adult (along with many other amazing foods lol) and immediately fell in love. Totally following this recipe EXCEPT…. Gotta say, I was so excited to see your tzatziki recipe and I was bummed there’s no dill or garlic. Maybe I’m eating inauthentic Greek food lol. I use full fat Greek yogurt, bunch of finely minced garlic, an English cuke (grated but not strained of its juices), unfiltered EVOO, and dill. Maybe a spritz of lemon if I’m eating it w/pita at home as a snack and not making full blown gyros. But also I’m not a chef and do not have a NYT bestselling cook book so what the hell do I know lol. Love ya papa.

I love when KZfaq chefs say something is "easy" and then proceed to describe a multi-day process. It's not that it's not worth it. Or that I won't do it. But c'mon, if something requires 20 steps and 30 hours of time, and the alternative is literally pulling something out of a bag, "easy" isn't the right word...

So hungry now! Will be making this for dinner this week. Thanks for the inspiration papa!!

Josh, that's quite close to what is served in Greece. I see you watch chef Jean Pierre as well. ONYO. Job well done. None of that overly spiced ground lamb and beef. You made it the way it's served in Greece. Bravo!

I ate this when I were in greece and your's looks exactly the same!! I still remember the taste😋

Josh, I can only stand your videos when I'm drunk, but when they hit they do hit

hey Josh!!!! Thank you for doing this! I could suggest the pronunciation Yeeros

Your Papa’s jokes always makes me laugh lol. Keep it up!

Josh, I am a bread maker and I have tried so many times to make pita on my stone and they would not puff up. I finally did it with your recipe and realized I was not giving them enough time to rise. I would flip that after one minute. I feel accomplished and will try the pork souviaki recipe next. Thank you.

I made this with a beef arm roast since we don't eat pork. It turned out really good, especially the pita bread. Flavor profile on the seasonings was delicious. One piece of advice for anyone using a tougher cut of meat: cut it as thin as possible. 1/2" with beef arm roast was a little tough. I should have aimed for 1/4" thick. This meal was a hit with the whole family, including my three daughters who are picky eaters.

This is my favorite one yet! Can you do picnic food and how to pack it, please?

From a home cook that’s been praised on multiple occasions for his homemade gyros…. both your marinade and white sauce are missing acidity (vinegar is crying somewhere in the corner of your pantry). Also I’d replace rosemary with thyme. Other than that… spot on.

Thank you for the recipe! I used sharpened spokes (from bike) for the meat ;) all is simple and delicious! ♥️

"Imagine a life where instead of looking for problems, you look for solutions" 2:32 Amen to that!

Josh you're missing vinegar and instead of parsley you need dill for the tzatziki! Otherwise your gyros is perfect👌

Yasou Josh, pame!!! Great job malaka!! killed it! Best one ive seen so far from a non Greek on YT! 💪🏼💪🏼🔪🔪 Cheers from Athens Greece🥂

I have to say while serving in Germany in the 80’s I fell in love with a Gyros sandwich from a authentic Greek bar and grill called “The Cosmos” Ive been chasing this sandwich in restaurants for years in the states with no success until i made this recipe today. I have never tried to make Gyros with pork until today and for me its was the very best. I always thought the Gyros i was eating in Germany was beef and or lamb and I was wrong. Well done 👍 i would pay 12.00 easy for this sandwich with fries and soda.

Great video! I bought in Amazon a metal disc with a skewer that screws into such metal disc and acts a great spindle for the over or smoker! and so many applications like gyro meat or tacos al pastor!

True Thessaloniki gyros is one of the best things ever 🇬🇷❤️

"Imagine a life where instead of looking for problems, we look for solutions" Lmao got em

Made this, and it was a total hit!! Thank you Weissman.

You are amazing sir! I am so doing this with my homemade skewer set this week! Thank you very very very much!

1. Pronounced gyros the right way. 2. Added fries. 3. Used pork instead of lamb. GREEKS APPROVE🇬🇷 Also gyros has been a very controversial thing these last few months in Greece. It used to be around 2.30-2.50$ and recently it changed to 3+$. They were literally talking about it on the news, so it’s really been affecting us. But yeah great job josh!!❤️❤️

Hey Joshua, you should start a series called "But Simple" where you simplify extravagant dishes so regular home cooks can make them at home without spending the entire day in the kitchen. Love your stuff, keep it up!

Your videos are the absolutely THE BEST

Love the vids Josh! Was wondering if you could do more recipes with different types of meat like goat or lamb

No lie, you actually make me want to cook more and eat my veggies. Not a small feat

I usually include mint in my tzatziki. It goes well with lamb.

This recipe is GORGEOUS!!! 🔥🔥🔥

Hi Josh I love ur vids and I am also half Greek and I love gyros so I really enjoyed this video

as a fellow Greek, I approve this

no parsley especially in tzatziki. 1rst goes tzatziki 2nd meat (and as your greek friend said main meat is pork) 3rd tomatoes and onion 4rth fries

We made this yesterday at our house after we found a pork butt for eight dollars. This recipe blew my mind. We went to an authentic Greek restaurant last week on Valentine’s Day and then we made this yesterday. This was way better. I was shocked. It was so good and my wife is super picky and she ate the entire thing up. Brilliant recipe and a highly recommended to anybody. Joshua Wiseman is usually the first person I look for on KZfaq when I want to make some thing. I’ll see if he has a recipe first and then I’ll go to Gordon Ramsay after that. Not even joking.

Yay, the only way I can get a gyaro where I live is Arby's. It's pretty good but I'd rather learn how to make it myself.

The quality of the whole thing was top notch but I think there were a few things that could have been different. 1. The Pitas (which means pie in Greek, but Greeks use that word for all kinds of pies like apple pie, or this pie etc) could have been a bit lighter in size and mass, they are usually smaller when served in Gyro places but thats not that big of a deal honestly. 2. Although I really like your idea of washing the onions with water to take out some of the acidity of the onion (and I am planning to use it in some recipes) it's not usually done with this kind of food. In Greece we usually just wash the onions briefly before cutting them since the Tzatziki is helping take out most of the acidity because of the yogurt. 3. Lastly, In my opinion, the sauce (Tzatziki) should go first unto the Pita so that it helps glue the rest of the ingredients together so they dont fall out like in most other fast foods (like burgers etc). So you just add the Tzatziki then the meat, onions, tomatoes and potatoes. Btw, cutting it in half is a sin! Don't do that :D.

This is an amazing good recipe made it for my fam and they loved it

Really an amazing dish. Had lots of fun with my family and i would recomend

It feels illegal being this early

mmmmm I have chicken thighs that i was wondering what to season with, now I know! Perfect timing for this one. Thank you!! Even going to try Coconut milk yogurt tzatziki as well. EDIT: Made it this week and it turned out great - chicken thighs are a great meat for these flavors, and the plain coconut milk yogurt work great for the tzatziki - loL! Used about 3 cloves of garlic too much for my small batch of sauce, but I survived!

Just did this mate, very pleased. I like how you don't piss about with the information

I've just come back from Greece, Kos Island, paid 3Euro for a Gyro everyday, amazing. Going to try this, thanks Josh! Also bought your book!

This is authentic Greek and delish! Try dill instead of parsley in the tzatziki, even better

Hey Josh - really appreciate your videos! Would you ever consider doing recipes that people living alone can do as well? I find that this series works, but I can’t do a lot of these because I live alone and a) it’s a lot of work b) a lot of it might go bad

The way he made the gyro looks fantastic and great video man!

Good job on keeping it authentic ! cheers from Greece!

i dont know anyone named luke to warm my water

Best quote of the video: "Imagine a life where instead of looking for problems you look for solutions."

We used to go to Greece on holiday when I was a kid in the 00's and I will always remember the happy and hairy Gyros pita man ready to make us tired tourists some beautiful 1€ pitas... Now I am a grown, hairy man as well, and I too, make amazing pitas with a smile on my face. Thank you papa...

Extra tips red wine vinegar in tzatziki and add oregano on potatoes. i also love to add a bit of mustard sometimes on potatoes. it's a great combination with tzatziki. Also u can make the same recipe with chicken fillets and accompanied the chicken gyro with tomato lettuce and cocktail sauce.

Just admire that we can make gyros for that cheap nowadays. Today, it's almost impossible to find gyros in Greece for less that 3.50€

Joshua - your timing is perfect! We were just getting ready to call Salem's for this. Do you think you could give us a recipe for the Lamb & beef???? Have a Magical Day ✨🌟 l💫

shout out to Joshua for teaching us how to plan for our future and giving us a gold star , love you papa , i won't fail you

Mine turned out great! Thank you Mr. Weissman sir!

This looks so delicious but are we surprised? 😋

I love how you don't need special equipment to make this delicious recipe from scratch lol!

Omg, made this, superb, only change was cooking it in the rotisserie on my Weber gas grill

This was so freaking good and really fun to make. Def gonna make this again when I have people over

"But Fancier" ~ Can Josh add culinary technique to turn mundane store bought items like boxed Kraft mac&cheese into an amazing experience to die for?