Sloppy gyros — easy homemade gyro-like sandwich

the Giro sandwich is one of my favorite things to eat but the folly of trying to make one at home is demonstrated by this 2005 episode of good eats first you have to make the meatloaf mix and then you need to get it on a rotisserie and even if you have a rotisserie you're probably going to do what Alton does here which is to cook it take it off then carve it and then eat and look how a little brown crust he has in a real Giro or shwarma joined to the meat stays on the rotisserie all day long so when you carve off some Brown surface to eat the underside keeps cooking and gets browned too you're constantly making new crust thus every strip of meat you eat is brown this is a tremendously convenient way of cooking in a restaurant where you're continuously serving people but at home you want to cook stop cooking eat and then get on with your life so here's a way of getting those same delicious Giro flavors in a way that is much better suited to home cooking I'm calling it a sloppy giro the first thing to do is to make the Siddiqui sauce you can buy it pre-made but if you want to make it yourself here's an easy way I've got a cucumber a lemon a little garlic and about 10 ounces or 300 grams of plain Greek yogurt I accidentally bought the fat-free kind boo if there is loose way in the yogurt you could pour it off some people even drain the yogurt in a cheesecloth as a sauce for gyros though I actually want a looser consistency people get their cucumber into little pieces for its tzatziki and innumerable ways I think a box grater is the easiest I'm using the large holes some people will take the seeds out I don't bother you do want to get some of this water out again cheesecloth is a common way of doing it but I just Cather it up in my hands and squeeze it over the sink good enough for me in the yogurt it goes garlic for this quantity I just start with one garlic clove you might want more but it's gonna be raw and raw garlic is vastly more potent than cooked so be careful I want to grate this which means I need to peel it whole without crushing it so I just cut off the root end and then roll it hard between my hands I just pretend that didn't happen mm-hmm this is old garlic so I got to cut off that rotten spot and yeah as will happen with old garlic there's a green core in there where the clove is starting to sprout that core is bitter I don't think it matters it all then cooked garlic but in raw garlic I will notice that so I've got to crush it a little bit to get that core out of there and it doesn't have the structural integrity to be graded okay I guess I just gonna mince this up as fine as I can with a knife a press could work well too into the yogurt that goes and I'll start with the juice of half a lemon might add some more later some people use vinegar instead a little olive oil and ideally fresh mint or fresh dill I have neither I'm gonna use dried dill which is still good just be careful it's stronger mix that up and give it a taste I think I want the whole lemon and some more oil to compensate for the non-fat yogurt brag more dill and I forgot to add salt big pinch of salt now if you don't like how this tastes blame yourself not me because you can just add little bits of things until you like it one note of caution though which is that as this sits the garlic flavor gets a little stronger or maybe just more widely dispersed one big clove is enough for me beautiful nice saucy texture as opposed to the almost cheesy texture that I think people prefer when they're eating this as a standalone dish let that sit as long as you can before you eat it gets better during which time I will scan my grocery receipt in to fetch the sponsor of this video and the easiest way to save money on groceries easy as 1-2-3 install the app sign up and then scan your grocery receipts you just take pictures of it with your phone and then the app stitches all the pictures together for you if your grocery shopping online these days as so many of us are that's even easier you can just upload your ear Osito some other services like this make you scan product barcodes or select specific coupon offers when you scan nothing like that with fetch your scans are immediately converted into points that you can then redeem for savings on like a million things more groceries sure but the points can also go toward Amazon Hulu Plus video games all things were using more than usual as of this recording download the app now with my link in the description and use my code Ragusa to get 3000 points when you scan your first receipt hit the link downstairs promo code Ragusa get started with 3,000 points thank you fetch all right dry off that cutting board and then here's a red onion I will have it peel it and then have one of the halves this quarter onion I'm going to very thinly slice these are for topping the finished sandwiches I'll save those for now the rest of the onion I'm just gonna chop up this is for the meat wide pan on pretty high heat a little olive oil and then in goes the onions give them a little head start but I don't think you really have to get them brown now they'll get browned later in goes a pound of ground lamb get that in there and mix it around and then goes another pound two pounds are 900 grams total seems like a lot of meat but you'll see how much it reduces I'm using a wooden spoon to break all this up and to continually scrape off anything that's sticking to the bottom there should be more than enough water in here to continuously deglaze this pan for a while but certainly if anything is going to burn turn the heat down I'm just trying to evaporate a ton of water out of this pan which takes a while I cook this a good 15 minutes once it's reduced everything will start to smell and sound different the pan will crackle as the meat and the onions start to fry in the fat they can't do that until you've gotten a lot of the water out this is the part that's essential to getting that Giro flavor remember every strip of a Giro is supposed to be brown and crusty so every bit of this ground meat needs to be browned or at least as much as you can before things start looking like they're definitely gonna burn I'm gonna throw in a big spoonful of flour for thickening stir that in and let it brown in the fat until burning is imminent and then yes I'm deglazing with cheap white wine you could obviously just use water in which case I might hit it with some vinegar too at the end scrape scrape scrape with that wooden spoon that Brown found on the bottom of the pan is the outside of the giro loaf time for some herbs and spices traditional dried herbs used in ghee rose thyme oregano rosemary marjoram use any combination of these that you have or do what I do and use herbs de Provence which is a virtually identical blend not that surprising Provence is the most Mediterranean part of France lots of overlap with Greek food there I think you want a lot like 2 tablespoons of dried herbs at least a bunch of black pepper and a real big pinch of salt to start with stir that around give it a taste and what's really missing is cumin at least a teaspoon I'd say and I want more salt this recipe is called sloppy euros a sloppy joe for people who don't know is a sandwich that's made with spiced ground beef that is bound in a sauce based on ketchup and I'm gonna put some ketchup in here it just brings incomparable gloss to a mixture like this I don't want too much too much would make this taste like nada Giro that's why I also put some flour in there for thickening sloppy joes don't usually have flour just ketchup I'm mixing in little bits of ketchup and then a little more wine until I get the taste and the slightly saucy consistency that I'm after and there we go you may be tempted to drain out some of the fat I say don't the fat is where the lamb flavor is really concentrated without it it almost just taste like any ground meat at the last second I'm going to cut up some Tomatoes for topping of seasoned cherry or grape tomato varieties are usually the best ones in the grocery store about 8 ounces 200 grams I would normally just cut them in half but for this purpose I'm actually cutting them into tiny little slices these will lay flat in the sandwich and be less likely to slide out you could warm up some pita bread scoop on some meat just give it a stir first to get that fat mix back in top with some tzatziki onions and tomatoes and flavor-wise that is nearly identical to a real Giro other than the meat being a little bit sweeter the difference is almost purely textural but what I prefer to do is to treat it like a sloppy joe and put it on a hamburger bun look at that you probably got enough stuff here for like eight to ten sandwiches which is great because wet food too generally reheats very well just pack up the leftovers then have some tomorrow OPA well sloppy OPA hey that's what they called me in college

Channel: Adam Ragusea

Views: 1,205,249

Rating: 4.8719959 out of 5

Keywords: greek food, gyro recipe, greek gyros, greek recipes, easy recipes, how to make gyros, gyros recipe, easy gyro recipe, street food, ground lamb, gyro meat, gyro meat recipe, tzatziki sauce, gyro sauce, tzatziki recipe, easy gyros, gyro recipes, how to make gyro, gyro recipe lamb, easy recipes for beginners, sloppy joe, sloppy joes recipe, greek gyro, how to, cooking show, greek gyro recipe, cooking channel, how to make greek gyros, easy recipes to make at home

Id: euEkn7gBmyk

Length: 7min 30sec (450 seconds)

Published: Thu Apr 09 2020

Reddit Comments

[u/Jake_Jeremy]

So, regarding the sponsor. I always distrust these types of companies, because they in my mind mostly live off selling your private data, in the past at least often times not even anonymized or anything.

In their privacy policy (archived), it says (formatting changed by me):

How Does Fetch Share Your Information? In operating our business and working to provide you the best products and services, we may share your information in the following ways:

• With our participating brands—When you use our App and participate in our program, you direct us to provide information you provide us by registering and earning rewards to all participating brands who provide points in our Program and who will engage with you and use your personal information in accordance with their privacy policies. For a list of our participating brands, click here. In addition, by uploading receipts, participating in a Challenge or taking a Survey offered by a Partner, you are using Fetch Rewards to intentionally interact with our participating brands who provide points in our Program.

I'm not quite sure which of the following scenarios is described:

1. Your information and direct point interactions, purchases & other engagements are shared with each respective partner
2. Your information and all point interactions, purchases etc. are shared with every provider you interact with
3. Your information and all point interactions, purchases etc. are shared with all their partners

I wish it was 1, I hope it is 2, I think it is 3. Even 2 is kinda iffy, but 3 would be basically spreading all your scanned receipts and all your other provided information to every single registered partner. Which is a privacy nightmare.

---

Edit: In their CCPA privacy notice (archived) they talk about collection the following data from your phone/inference it:

• Browsing history, search history
• Profile reflecting a person's preferences, characteristics resulting or relating to points acquired and Rewards redeemed.
• "For example, where you intentionally interact with our program and direct Fetch to share personal information, we use your personal information in accordance with your direction and share your personal information you provide to us by registering and earning rewards with all our participating brands. For a list of our participating brands, which we update from time to time, visit https://www.fetchrewards.com/brands."

This sounds like your exact receipts aren't shared with all providers (at least in California), but still the inferred profile from all your interactions with rewards etc. are. With modern technology this is a lot of information. I honestly would have expected that Adam would at least warn about this...

[u/PiesangSlagter]

Most of Adam's stuff is really good. I have personally made his bolognaise, both types of pizza, black beans, roast chicken and porkchop with pan sauce. All have been brilliant, but I feel like this really misses the mark and is way harder than it needs to be given you could cut thin strips of lamb, season them and sear them in a hot pan for a superior product.

Also, the pronunciation killed me.

[u/rrsn]

God, I didn't think the YouTube comment section could get any more obnoxious than it gets on videos where he makes Italian food, but it seems like I was wrong. People need to relax.

[u/RachelWolfeFem]

Gyro? Like gyroscope?

I guess I won't understand this until I watch it.

[u/XP_Studios]

People on pronounciation are so annoying. Go into a linguistic subreddit and ask them how they feel about perscriptivism!

[u/youlox123456789]

Gee-roh?

COO-min?

[u/2Liberal4You]

I get the macaron/macaroon deal, sure, that's fine, I don't care.

Did he really have to say gyro like that? Could he not have used any pronunciation in the dictionary (there are four).

[u/TheLuminary]

Hey guys,

Where I live I cannot seem to find ground lamb as an option, lamb itself is tough to find and very expensive.

Is there a way that I can use another type of meat instead, and adjust the spicing to make it somewhat of an approximation? Or should I just give up on this one?