Easy Homemade Chicken Gyros on The Souvla - Charcoal Rotisserie Guide
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- Опубліковано 3 жов 2024
- Welcome to Kefi and Kreas - In this episode, we take you on a flavourful journey as we share the secrets to creating the perfect Easy Homemade Chicken Gyros on Souvla. Get ready to unleash Greek perfection in your own kitchen!
In this sizzling tutorial, we'll be using:
10kg chicken leg fillet
500ml Greek olive oil
5 teaspoons Dijon mustard
10 garlic cloves
13.5 grams oregano
140 grams sea salt
15 grams black pepper
Follow along as we guide you through the steps, from marinating the chicken to the art of skewering it on the charcoal souvla. Whether you're a seasoned chef or a kitchen novice, this easy-to-follow recipe will have you mastering the art of Greek gyros in no time!
So, grab your apron and join us on this delicious journey. Hit that subscribe button, give us a thumbs up if you love Greek flavours, and let's unlock the true essence of Kefi and Kreas together. Opa!
A massive absolute wow from me 👍🏻👍🏻👏🏻👏🏻👏🏻👏🏻👏🏻😎🏴
What an amazing kitchen! 😮 missed you boys!
Thanks so much chella! We missed you guys too
You boys are legends I also watched you two cooking the whole chickens cheers 👍
Thanks 👍 we try our best and enjoy trying to make it easy for others to replicate for their families 🙏
Καλα ψησιματα απο Ελλάδα
Ευχαριστουμε φιλοι μας ❤️
Looks great.....huh. sick.....huh 😂. Love listening to you talk. Your souvla sure beats my lil jumbuck. Keep doing the doughies in the carpark huh (keep up the good work) 👌
It's bloody beautiful mate.
This guy is a legend!!
Glad you enjoyed! Thanks 🙏
Please Enlighten us where a person could purchase a grill like yours. Very Impressive.........
The spit is from the Mallioras brothers at amberq.gr :)
I just made this and stuck to the instructions exactly it came out unreal boys thanks heaps! Would love to see a lamb kondo or gyro vid
Mate that's awesome! So happy it came it well! ❤️
It's bloody beautiful mate
would love to take a bite of that! food looks good too
Maybe next time we have to organise a special delivery for you Harvey!
We have reached the top!
Harrrryyyyyyyyy hahaha.... Marvvvv
Video is dope! And now I want a gyro 😅👌🏽 want more videos 💪🏾
Thanks bro 🙏 More to come!
Boys came across your videos. Watched all. Thanks. I am interested in buying the souvla shown in your clips. Where can I buy one for myself. Thanks
Hi Mates,
I'm in Melbourne, whare or which online store can I buy exactly like yours rotisserie? Thanks
Metho is a great tip guys never thought of it!
We like how clean it burns :)
Great content and cook thanks guys. Can you do a video on charcoal and the dusting method that you showed us ? Do you just collect the charcoal dust from previous cooks?
Yes we can do that in the future :) Correct we collect the charcoal dust from previous cooks. We always have one bucket on standby for whenever we need it!
Gamiseta boys great work levendes
Thanks re George 🙏
Cheers mate been waiting about a year 🇬🇷🇬🇷
Also great weight loss boys
Thanks for the support 🙏 haha yeah we been working on our fitness a bit
Μπράβο παιδιά.
ευχαριστώ 🙏
Μπράβο 🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷
Hi guys, where do you get your rotisserie bbq from?
Yia sas boythes, love your work. How long have you guys owned the amberq for? Please send me a review on it, I’m about to buy one
Thanks Johnny! For almost 2 years now and we really enjoy it :) I mean we built it into our BBQ area so I guess that says something. We think its the best on the market currently and don't see any alternative ❤️ Happy grilling bro!
Guys been using yours and neekos channel for recipes on the spit for a few months now. Amazing. Got a quick question regarding the centre of the gyros as the cook goes on. How do you avoid the middle parts from overcooking whilst still allowing the outside crisping up enough for a cut?
Hey Maurice, glad you have enjoyed watching!
If you keep the temperature consistently high you will be cutting so frequently you shouldn’t run into that problem. It will cook the outside faster than the inside.
If the heat is too low, the longer it will take to crisp so the inside has more time to cook aswell.
If you do run into that problem though, it will be once the Yiros has under 1/4 left and at that point if you feel it’s all cooked you can just cut the remainder off.
Hope those answers your question and helps :)
Happy grilling bro 🔥
Looks good boys. Leg fillet or thigh fillet?
Leg fillet :) Because its a little larger then just having the thigh.
I’ve seen in the shops the Maryland fillet which is the drumstick and thigh together filleted out as one huge piece, would you say this is a Maryland fillet? My drumstick fillets look a bit small on their own and this looks perfect.
That’s bbq is dope! Is it home made or did you buy it? Where did you get? Thx boys
This BBQ is bought from Greece from the boys @ AmberQ.gr
Thanks for watching!
Do they ship to AU or have distributors @@kefiandkreas
Man I would come to your yiros shop, yous cook like mungaasss
Maybe we can organise a special deliver for you my friend!
I would have thought the juices from the uncooked chicken in the Center would drip onto the cooked pieces as you are cutting.
Never even thought about it haha but heat drives juices inwards and we are just only taking off the outside on every cut :)
Λεβέντες 🍻🇬🇷🇭🇲
❤️🙏
Are you guys cooking from Santorini???
We wish re! So we brought Santorini to us ;)
Hey boys, does the tendon inside the chicken get really tough ? I thought you had to take this off
Hey Ash!
We didn't take the tendons out and had no problems :) Because your cutting this so thin as well you shouldn't have any problems at all.
Chicken Leg Filler??? DaFaq?
DaFaq? you mean Daft Punk? He got some killer bangers ❤️
What kind of spit is that?
This is an AmberQ BBQ sent over from Greece