Look Who it Was Random video

Gyro-Scopic!

3,677 views · Published 6 March 2016 · 5:41 · Indexed 10 November 2026

Channel: jaykay18 · 2016 · Howto & Style

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Originally recorded February 15, 2016.

One day many years ago I got gyros out, and wanted to see if I could duplicate the recipe.  This was a feeble attempt at it, but they're really good anyway.

I take a couple of pieces of London Broil, cut into strips and marinate for a few hours in J.E.S. brand Korean Barbeque Sauce.  You may have to go to an Asian-Mart to find this.  It's really good, I don't know why, and it really works in this recipe.

You'll also want to make the Basil Yogurt sauce, it's just finely chopped fresh basil (I put mine in the food processor) and mix it into a tub of Greek Yogurt.  That's as close as I get to Tzatziki Sauce.  Make that ahead of time so the flavors mingle.

And make the salad.  It's basically a finely chopped salad, all very small pieces.  Red pepper, green pepper, red onion, cucumber, lettuce, and tomato play a vital role, along with Kalamata olives (put in as few or as many as you like).  And dill--you must add finely chopped fresh dill to the salad, it adds a new dimension of flavor.  You should probably add dill whenever you make a salad.  I make a lot of salad, it's great just to have for another day.  I'll offload some of the salad mixture and dress it right before I start cooking the meat.  The dressing is simply olive oil and red wine vinegar.  Toss to coat the salad well.

The meat is easy to overcook as the sauce is brown, you'll have a tendency to leave the meat too long to ensure it's cooked, but they key is to cook it to more of a medium to medium rare, but you'll need to be able to do this by experience rather than sight.  I dump the entire contents of the sliced meat and marinade in a pan and cook it in the marinade just like that.  You'll want to make sure the marinade boils, I'll typically remove the meat from it and add some corn starch to thicken it, and serve it along side as another sauce for flavor.  Once boiled and thickened, it's provides yet another level of flavor above the meat.

And you'll also need feta cheese.  I buy it in blocks at the store and crumble it myself, it only takes a minute and it's much fresher and better tasting than the pre-crumbled stuff.  Bonus points if you can find an imported feta rather than domestic.

Have fun with this recipe, make your own additions, and let me know how it turns out!

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