Greek Food Feast - Ft. Grilled Chicken, Lamb + Beef! | SAM THE COOKING GUY 4K

chicken beef lamb and other stuff oh just you wait inches hello and I'm wearing a new vote for Lois shirt who's Lewis Lewis is the dog I yell at all the time when he barks Louis Louis Louis never seen Louis here he is Oh sweetheart this is Louis by the way vote for Louis honestly I think he'd make a better candidate than many of the ones that are actually gonna run but that's not what we're doing today today is about the Mediterranean Grill here's the layout for today we have lamb little lamb loin chops that we're gonna grill love them we're gonna do a what do you call that cuz I think I stick oh come on thank you we're gonna do the most amazing Mediterranean eyes ish the chicken kabobs oh just you wait we're gonna make small meatballs with tremendous spices stuffed with feta put them on the girl-crazy and to serve with that will make homos hummus for those of you that don't have the phlegm in their throat like a Jewish boy from Canada does and tzatziki ridiculously amazing yogurt dill garlic a sauce that has cucumber in it and we'll start with a tzatziki so we start with about a half of an English cucumber and I like it because they're less seedy and watery than the the Western versions did I say the Western version England is western country correct that's so less than the regular shorter cucumbers that's what I meant you know like the regular cucumbers it's got like a time seeds okay so it's great pull this off now I take a knife I cut it down the middle and look there's just a little bit of seed in here unlike the other ones but I still don't want this so using the end of a spoon I'll just clean out a little canal to make it mostly seedless like this same here here and then we grate into a strainer like this simple and when it's done we add maybe I don't know half a teaspoon of salt kosher salt of course and give it a little toss and then here's what I like to do I like to set it on top of a bowl on top of a plate and we leave it for about a half an hour and and what happens in that time is the salt will help release the moisture from the cucumber it pulls it out you'll see it pulled up in the bottom of that little bowl because you don't want water eat tzatziki you don't want water anything watery water I want that watery swimming pool no sweat water eat tzatziki no bueno but while that is d moisturizing so does that work while it's dewatering will make our hummus and that starts with opening a can of garbanzo beans so it's this one 15 ounce can we open the little hinge we dump out the water inside because we don't want that dump this in our processor then we add the following three cloves of garlic whole they're going to get mashed up inside juice of one small lemon and by rolling it it breaks up the fibers inside and makes it juicier and if you squeeze it upside down you hopefully won't get any of the seeds because he'd suck you don't want the half a teaspoon of cumin like that what will turn into about a tablespoon of parsley once it's minced about a tablespoon of olive oil a little pinch of smoked paprika a pinch of salt and the thing that really brings it all together is tahini and tahini really is just sesame seed paste so we mix it because it easily separates you open it you have to dig down to the bottom because the bottom is where it lives so if you just take from the top you're not going to get any of that and that's what you want you think peanut butter honestly if you had peanut butter you could probably use it and you might be okay and it would not be that different so trust me it's worth it it's so worth it I'm gonna give it one more thing the tahini is really sesame paste so I like to add a little sesame oil but spicy sesame oil just for a little kick so a tablespoon here and we mix and while it's mixing a couple tablespoons of water [Applause] we turn it off and that is gorgeous that is hummus oh my god all right let's put it in a bowl Wow it gets a little hoarsely and that's ready for when wheat and of course you need to try a bit I mean so with a little pita you get a little Mediterranean Grill day has begun and I'm telling you that that little hit of the sesame chili oil just adds that little a little something that little Jun DiCicco up what is it junus it quoi shinozuka Appa that little extra something special holy it's tremendous hmm yeah but now we can make a little yogurt thing with the cucumber because it's now like drained itself of that P the liquid so here we are after both 30 minutes look cucumber P I mean water I mean liquid this is what you don't want ruining your tzatziki what you want is this just the straight cucumber that doesn't have any more unnecessary moisture in it so we'll put this in our Bowl like this and we'll add the following a cup of plain yogurt and I like Greek yogurt because it's thicker and I think better a big fat tablespoon of minced dill like that can you ever have too much a clove of garlic minced oh is it big one uh-huh that's what she said a pinch of salt and zest of about a half a lemon zest is just the outside yellow you don't want the white part that's bitter nasty and it's no bueno if you don't have a citrus zest er like this you could just take a knife and and shave a very thin little piece off and then chop it superfine or hit the link below where we'll put how to get one of these guys cuz they're good for everything and then we mix oh my god there's one of the greatest things known to mankind tzatziki honestly this is gonna work on the chicken this is gonna work on the beef this is going to work on the lamb this is gonna work just with a PITA and nothing else you're gonna love this so we'll put this in a nice little bowl we'll add a little extra of the dill on top we'll put this off to the side until serving time and before we marinate our chicken or lamb and get the the little meatballs going you must have just a little of this just a little mmm the lemon the dill the garlic this is like the Mediterranean version of Frank's redhot you can put this on everything first up the chicken chicken breast let's just clean this guy up a bit cuz we don't need that and here's what we're gonna do we're gonna make little disks and what do I mean by that Sam you might be thinking here's what I mean we're gonna make little pieces like this and we're gonna cut them thin just like this these ultimately will be skewered but right now we're just gonna cut them and then we're gonna marinate them so just get yourself just a ton of these however many you think you want is up to you so just cut away you don't need to see me cut everything but when you've got what you want they go into a bowl and then we add the rest and we add fresh garlic huge-ass clove fresh ginger beautifully chopped bye mwah thank you and then tablespoon of cumin that looks like that a tablespoon of ground coriander and if you don't know coriander is everybody cilantro very good Jilly max you filled that tablespoon of paprika and you know my love of smoked paprika so I'm using that a tablespoon of turmeric or tumeric I think it's well I used to think it was tumeric but I think it's tumeric some kosher salt and pepper to taste then about a quarter of a cup of avocado oil and we mix oh it's spoon what am i doing God gave you hands ladies and gentlemen right there right there at the end of your wrist so the easiest thing to use he's sitting up there is going wait a minute why did I go to all that trouble to give them a hand and five separate fingers that work this way most of the animal world doesn't have that and they don't even use them the guys down there using a spoon what are they thinking well we're not and I'm sorry I'm sorry okay this not only smells ridiculous but it's gonna taste amazing so now you leave this in the refrigerator for 30 minutes an hour a couple hours it's all good next up on the protein menu one of my favorites lamb and look at these little babies I love these little lamb loin chops I love the fat when it burns I love the fact that they're basically one biters right in there that they're tremendous but they need to be marinated and it's really simple this is what it looks like in something that they can pretty much lay flat in like this we put the following we're using a bunch of avocado oil lovely the juice of one whole lemon and I don't really give a about seeds here because you're just gonna pick them out lovely so far the smell tremendous garlic yes a bunch so start squeezing nice and nice Reed there I did oh gosh okay oh just clean it oh yeah good we had red pepper flakes this combination is just so simple and so delicious a ton of fresh chopped rosemary and then a big pinch of kosher salt and pepper and we mix this together before the lamb goes in like it's like Mediterranean confetti gorgeous and then in come the little chops just like this and once they're in turn them over like that so everybody is now sitting lovingly and there's gorgeous marinade oh yes oh yes oh yeah and one of those too much sorry mmm the smell and you know what's gonna happen when these things in this all this oil goes on the grill maxi fire fire crispy burned up edges the fat will melt it's gonna be tremendous so now we just leave them again half hour hour a couple hours whatever you got you're gonna be fine take them away next up some of my favorite little Mediterranean dish grilled meatballs they're fantastic because we're gonna cram a little piece of feta in the middle oh they're luxurious of course I would go to the store I'd normally buy 80/20 ground beef until my friend AB recently handed me some of his own blend that he likes to have put together how do I say no to that I don't because it's tremendous so let me show you how these go together because you're gonna love them you're gonna want to make them all the time they're that easy to about a pound of ground beef we had similar ingredients we've already used which are some cumin some garlic powder some red pepper flakes some salt and pepper and a good squeeze of the avocado oil and SAP max we mix okay two hands oh I'm telling you this these simple ingredients I smell the garlic powder I smell the cumin a red pepper flake I can't smell but I will definitely taste it when we get there okay so once this is done here's how the whole thing goes down with messy hands I apologize we're gonna do this we're gonna make these about say about the size of that circle I make with my hand okay and we don't have to form them really well right now because we still need to put the Fed inside them but so while you're here just roll them loosely put them down and continue I don't know these are maybe one ounce probably not I have no idea what these are they're that size whatever fits in there that's what they are and there they are we made 1 2 3 4 5 6 18 so now you just pick one up in your hand Jam a little hole in the middle cram a little piece of the feta in and seal up around it get off and that guy's done and perfect so if it wasn't obvious just continue in the last one I'll seal the nestled ok these guys are ready no obviously no marry at any time so we'll get rid of them will skew our chicken and off we go and here's how this works we take a skewer that we've soaked in water so it doesn't burn up too much and then we take a piece of chicken we skewer it and we continue we skewer it ok this little piece is pissing me off skewer it skew skew right Stuart then we put a piece of green pepper oh it did not do that how dare does it not know who I am there we go and we continue skewing skewering I love these little layers and I love my hand is now gonna be permanently yellow from the tumeric or the tumeric or whatever you call it then we've got a good little section here you have with what you've got we're just gonna do this much okay we'll stick one more guy on here this is gonna be a problem there we go set it down and so you don't have to sit through a painfully long process I will continue this max will speed it up and you'll be much happier much much Huck in fact I'm bored already and I'm not even a fifth of the way through and the last piece goes on and look gorgeous it's gorgeous it's gorgeous but way do you see them cooked they're getting get even better let's do this we start with our chicken and on it goes a quite sizzle but a sizzle all the same oh my god these are gonna be ridic you know what I mean by redic shirt for ridiculous next up let's put our meatballs in the the wok the grill wok the grill wok skillet whatever the hell this thing is then they go little sizzle you probably can't hear it I can not because I'm special just because I'm about a foot away from it and you're not once again that's the beauty of this thing the flames come through it cooks and then you're not micromanaging each one turning turning turning turning turning this the weight should be oh yeah we got flame oh my gosh oh my gosh so when you've got some flame give it a turn look at the change in the color are you kidding me are you kidding me let's put the lamb on so now get ready for some flame because it's singing like a junk of oil and by a junk I mean a lot and here we go oh it's starting here we go and here comes trouble Oh Oh Mamma Mia what's gonna happen here so these guys are gonna be coming off first because look at what's happening Oh put this smell and by the way remember I said just screw it and just squeeze the whole lemons in all the lemon seeds are left behind I smell lamb chicken turning turning holy Sh what a gorgeous grill full of food and smoke in my eyes Wow look at them look what's happening here do you wish you were here oh this is just ridiculous almost not quite these guys are almost ready to turn dumb all right let's start to give us a little oh yeah yeah ice I got I got to get over here all right let's take everything off Wow the lamb is amazing y'all the chicken oh my gosh this is ridiculous you know our meatballs well let's put everything on a platter make it look pretty let's warm up some pita / naan and here we go first up our chicken oh my effing God look how gorgeous that is the little pieces the crispy edges the delicious nests the smell is so ridiculous I don't even know how to do this I got too much stuff going on here we've got we've got to put some of this lamb on we've got two we've got two we've got two so look at it look how juicy sorry juicy and moist and and tender this is just freakin crazy man it's crazy man that's what I'm saying it's crazy and now the meatballs we try and get some of these guys up here watch what we're gonna do here you're gonna go like this a little stack of them right here nobody move they're unbelievable I ate one I shouldn't have but I couldn't help it I'm so happy I did the meatballs I like to finish like this I like to give them a little red onion beautiful little extra parsley we can do parsley here okay but wait what are we missing we're missing two things you're ready for it one is it Siddiqui that I'm gonna put right here beautiful like that the homos that's one other thing this grilled bread that I have no place for so just tuck it in right there this ladies and gentlemen is our is our Mediterranean Grill de thing deal you got a taste I mean who would I be if I didn't taste this but I don't want to mess this because we stopped to take a picture so I'll start with a meatball I'll put a little onion on it a little parsley so it's just like that and I'll bite mmm mmm tender delicious the little feta bite inside the little heat from the red pepper flake mmm I'm by little I mean it's not crazy but fantastic who would I be if I didn't have a little lamb loin chop thing oh wait with some tzatziki because this is like it's crying out for that one bye juicy look at the color perfect lamb pink perfect lamb pink PLP god please this is craziness wait the chicken the chicken it's like a model turning turning turning turning walking down the aisle the model the chicken model gets the end it does a little bit of this it turns and it walks back into my mouth the turmeric or tumeric the cumin the garlic what country am I in seriously - I live here or someplace in the Mediterranean and then a final little thing that you really must do you must take some of the the pita the naan whatever you're using put a little bit of the hummus on it and then something then maybe a little bit of this chicken like that and make this a little curated bite for yourself ladies and gentlemen get out of your box it's a grill this one's made in America but guess what you don't just have to cook American steaks on it you'd cook anything on it and this takes your outdoor game to a whole new level it took a little bit it's not complicated thank you for being there thank you for watching thank you for liking and commenting subscribing hitting the notification bow hmm remember we're gonna talk you on next week so if you're in Tokyo and you want to meet up it's on my Instagram the cooking guy will tell you we're gonna be Sunday July 28th that's Andre I think that's right thanks for hanging out with us holy you must make this [Music]

Channel: SAM THE COOKING GUY

Views: 1,194,940

Keywords: greek food, feast, chicken, lamb, sam the cooking guy, sam the cooking guy grilled, sam the cooking guy grilled chicken, sam the cooking guy meat, greek food feast, best greek food, how to make greek food, cooking greek food, how to cook greek food, grilled chicken, grilled lamb, grilled beef, best grilled chicken, best grilled lamb, best grilled beef, cooking greek, greek cooking, greek chicken, greek lamb, greek beef, greek food recipes, cooking chicken, cooking lamb

Id: RDPtWIzNq_Q

Length: 28min 38sec (1718 seconds)

Published: Fri Jul 19 2019