[1 - 1] there's a guy with a weed whacker out
[1 - 5] there come on man hey what's up i love a
[5 - 8] euro sandwich but like you i don't own a
[8 - 10] spit to make one so i've invented a
[10 - 12] process here to make a euro at home that
[12 - 14] hits just like the restaurant version
[14 - 16] but it's lighter it's fresher and it
[16 - 19] only takes about 30 minutes to make
[20 - 26] this is week night
[27 - 27] to get started i'll grab my food
[27 - 29] processor and into that i'll measure 100
[29 - 31] grams of rough chopped onion that's
[31 - 33] about half of a medium sized onion and i
[33 - 35] chopped it up before i'm gonna chop it
[35 - 36] up with the food processor so that it
[36 - 38] breaks down quicker and more evenly then
[38 - 40] in goes three to four cloves of garlic
[40 - 42] the lid goes on and i'll spin both of
[42 - 43] those up together until they're
[43 - 46] relatively well minced and that looks
[46 - 48] pretty good next i'll add in one pound
[48 - 51] or 450 grams of 90 10 ground beef feel
[51 - 52] free to use fattier beef if you want
[52 - 54] things to be slightly juicier just be
[54 - 56] prepared to manage some flare-ups on the
[56 - 57] grill behind the beef i'll add in one
[58 - 60] pound or 450 grams of ground lamb and
[60 - 62] the fat balance on this lamb is roughly
[62 - 64] 85 15 and i'll mention that you can use
[64 - 66] all lamb instead of half beef if you
[66 - 68] prefer but i think the beef helps mellow
[68 - 70] out some of the gamey lamb flavor and
[70 - 72] beef is like half the price of lamb
[72 - 74] where i live so it's more frugal this
[74 - 75] way on top of the meat i'll add in 50
[75 - 77] grams of panko bread crumbs 2 grams of
[77 - 79] dried oregano 5 grams of coriander 3
[79 - 81] grams of black pepper 1 to 2 grams of
[81 - 83] chili flake 7 grams of ground cumin and
[83 - 85] 10 grams of salt now the lid goes on and
[85 - 87] i'll spin this up to combine the idea
[87 - 89] here is to approximate the giant cone of
[89 - 91] euro meat that you see in most
[91 - 93] americanized greek restaurants that
[93 - 95] stuff is very finely minced and
[95 - 97] bordering on pureed so i'm going to try
[97 - 99] and do the same think of it like a greek
[99 - 101] meatball on a stick or like a middle
[101 - 103] eastern kofta that is flavored like a
[103 - 105] euro once the spices are well
[105 - 106] incorporated and the meat is well broken
[106 - 109] down i'll stop to take a look as you can
[109 - 110] see this is pretty well homogenized at
[110 - 112] this point and texturally it's quite
[112 - 114] sticky that stickiness is going to allow
[114 - 116] us to shape this into something that's
[116 - 119] easy to grill and easier to slice next
[119 - 120] i'm going to grab my scale and quickly
[120 - 124] divide this into six 175 gram balls of
[124 - 126] meat now to shape these into grillable
[126 - 128] patties i'm going gonna grab a ball and
[128 - 129] work it a little bit in my hands to make
[129 - 131] sure the exterior is just a little bit
[131 - 133] stickier on the outside and then i'll
[133 - 135] press it and pull it into an oblong
[135 - 136] shape that's about six to seven inches
[136 - 139] tall by three inches wide give or take
[139 - 140] and once it's looking kind of like an
[140 - 142] ice cream sandwich like this i'll grab a
[142 - 144] wooden skewer and stick it right through
[144 - 146] the middle of the patty but off to the
[146 - 148] side like this by the way these skewers
[148 - 149] have been soaking in water overnight
[149 - 151] because that really helps them from
[151 - 153] burning into ashes when we throw these
[153 - 154] on the grill now i'll take a second
[154 - 156] skewer and stick it right through the
[156 - 158] middle but on the other side of the meat
[158 - 159] patty top to bottom then i'll give it
[160 - 162] just a little bit more juicing to adjust
[162 - 164] and tidy things up and there we go euro
[164 - 167] meat on a stick i'll move this over to a
[167 - 168] sheet tray and i'll mention that the
[168 - 170] sticks here really help keep the meat in
[170 - 171] place and allow me to move these around
[171 - 173] on the grill a lot more easily if i need
[174 - 175] to speaking of the grill i'll scoot
[175 - 177] these meats off to the side and head
[177 - 180] outside to the grill
[180 - 182] by the way don't turn your burners on
[182 - 184] high blast and then spend three minutes
[184 - 186] adjusting your camera before you hit
[188 - 189] ignite as far as heat goes here i've got all
[189 - 191] as far as heat goes here i've got all three of these burners turned up to high
[191 - 192] because i'm gonna be looking for a hard
[192 - 194] fast sear on this meat i'll give the
[194 - 197] grill 15 minutes or so to preheat and in
[197 - 198] the meantime i'm gonna make the toppings
[198 - 201] for this sandwich starting with a quick
[201 - 204] easy israeli style cucumber tomato salad
[204 - 205] that's definitely not the most
[205 - 207] traditional move for a euro i know but
[207 - 209] it combines the cucumber and tomato vibe
[209 - 211] of the trad euro with something more
[211 - 213] vibrant and flavorful think of it like a
[213 - 215] greek style pico de gallo first up i'll
[215 - 218] need to medium dice some cucumbers this
[218 - 220] is just a regular old slicing cucumber
[220 - 222] that i've peeled some but not all of the
[222 - 224] skin off of and then i cut it into long
[224 - 226] strips turn those 90 degrees and then
[226 - 228] i'll dice those into this medium small
[228 - 230] dice by the way i remove most of the
[230 - 232] squishy seed stuff because that's gonna
[232 - 234] sog up the salad one medium cucumber
[234 - 236] should yield about 150 grams and once
[236 - 238] it's diced i'll scoot it into a medium
[238 - 240] bowl and then grab a medium sized tomato
[240 - 242] this is an heirloom variety that i got
[242 - 244] at the farmer's market but a regular old
[244 - 246] slicing tomato from the grocery store
[246 - 247] would work totally fine just try to
[247 - 249] avoid something that's mealy and white
[249 - 251] on the inside i'll slice the tomato and
[251 - 253] then cut those slices into strips turn
[253 - 255] 90 degrees and then i'll dice those
[255 - 257] strips into the same size medium dice as
[257 - 259] i did for the cucumber this medium sized
[259 - 261] tomato should yield about 150 grams as
[261 - 264] well and into the bowl it goes next i'll
[264 - 266] grab a half of a red onion and cut that
[266 - 268] longitudinally then latitudinally and
[268 - 270] then i'll give it an even dice the same
[270 - 273] size as the cux and the tomatis into the
[273 - 274] bowl goes and then i'll grab a strong
[274 - 276] grip of parsley without the stems i'll
[276 - 278] give that a rust to coat chop in total i
[278 - 281] need about 15 grams of parsley into the
[282 - 284] on top of that i'll squeeze in half of a
[284 - 286] lemon that's about 15 grams worth of
[286 - 288] juice then a good long squeezer of olive
[288 - 290] oil let's say 15 to 20 grams then a
[290 - 293] healthy grip of salt and don't be shy on
[293 - 294] that i'll jump in the bowl with the
[294 - 296] spoon now and stir everything to combine
[296 - 298] as this salad sits that salt's gonna
[298 - 300] draw out some moisture and the veggies
[300 - 301] are gonna marinate in all of those
[301 - 303] juices and the whole thing is gonna get
[303 - 305] more flavorsome up next i'll make some
[305 - 307] lemon herb yogurt sauce to loop things
[308 - 309] up but before i do i'm going to quickly
[309 - 311] thank amy ramen for sponsoring this
[311 - 314] video emmy is the world's first low carb
[314 - 316] high protein and 100 plant-based instant
[316 - 318] ramen it's basically a much more
[318 - 321] sophisticated version of the sodium
[321 - 323] preservative laced ramen that i ate
[323 - 325] while buzzed in college in contrast to
[325 - 327] that emmy has 21 grams of protein 18
[328 - 330] grams of fiber and only 6 grams of net
[330 - 333] carbs per serving it's also 35 lower in
[333 - 335] sodium than the traditional blocks of
[335 - 338] ramen plus it tastes very good and it's
[338 - 340] just as easy to make as that stuff they
[340 - 341] use high quality ingredients for these
[341 - 343] noodles too the soup base has no
[343 - 345] unnatural preservatives and like i said
[345 - 347] it's 100 plant-based and that means it's
[347 - 349] dairy free you can make it on the stove
[349 - 351] top or in the microwave and either way
[351 - 354] it's ready in only about seven minutes
[354 - 355] personally i throw a little hard-boiled
[355 - 357] egg in mine with some scallions maybe a
[357 - 360] little bit of nori and some chili oil
[360 - 362] and okay now you've got my attention the
[362 - 364] variety pack that i got came with spicy
[364 - 367] beef tom yum shrimp and black garlic
[367 - 368] chicken again all of these are
[368 - 370] plant-based so if you want to eat ramen
[370 - 372] again without all of the guilt click the
[372 - 374] link in my description use code brian at
[374 - 376] checkout or go to emmyeats.com brian for
[376 - 378] five dollars off your order that's
[378 - 381] emmyeats.com brian for five dollars off
[381 - 382] your variety pack the link is in my
[382 - 385] description thank you me now to make an
[385 - 387] herby yogurty sauce to lu up this meat
[387 - 389] into a high sided container i'm gonna
[389 - 391] measure 200 grams of plain full fat
[391 - 393] yogurt 75 grams of mayonnaise the added
[393 - 395] fat from that mayo is really going to
[395 - 397] help cut some of the bracing acidity
[397 - 399] here and bring some balance then 15 to
[399 - 400] 20 grams of lemon juice or about a half
[400 - 403] a lemon's worth one minced garlic clove
[403 - 405] and two grams of salt now my immersion
[405 - 406] blender goes in and i'll spin all of
[406 - 408] this up to combine you could skip the
[408 - 410] blender here if you wanted but your
[410 - 411] sauce is going to be a touch thicker
[411 - 413] than i'd like it to be the blender
[413 - 415] really helps break up the thickness of
[415 - 417] that yogurt and overall gives the sauce
[417 - 419] a nice thin texture that i think is
[419 - 420] ideal once that's spun up i'm going
[420 - 422] gonna add in two to three grams of
[422 - 424] chopped fresh dill i'll stir that in and
[424 - 427] there we go a sour tart round herby
[427 - 429] dressing to bring some life to a fresh
[429 - 432] grilled meat sandwich the pro move from
[432 - 433] here is to move this into a little
[433 - 435] squeezer so that you can have a high
[435 - 437] level of accuracy and control over where
[437 - 440] your sauce hits this gyro once i've got
[440 - 443] my sauce in cucumber salad made now it's
[443 - 444] time to grill these meats i've let this
[444 - 446] grill preheat for about 15 minutes and
[446 - 449] at this point it's rolling hot at about
[449 - 452] 450 to 500 f before i drop any food on
[452 - 453] this though i need to give these grates
[453 - 456] a generous dose of high smoke point oil
[456 - 457] the heat here is going to make that oil
[457 - 459] bond to the cast iron grates and that's
[459 - 460] going to form a temporary polymer that
[460 - 462] keeps food from sticking one last move
[462 - 464] here is to hit the meat itself with a
[464 - 466] small dose of pan spray this added layer
[466 - 468] of fat can help transfer heat to the
[468 - 471] meat and provide a superior sear okay
[471 - 473] once the grill is oiled and very very
[473 - 475] hot i'm going to lay on my skewers of
[475 - 477] meat i'll make sure to give each piece a
[477 - 479] really good press into the grates to
[479 - 481] ensure even contact and heat transfer
[481 - 483] and once everyone's in the pool i'm
[483 - 485] gonna let these sit and sear undisturbed
[485 - 486] for four to five minutes four to five
[486 - 488] minutes later when i check back you can
[488 - 490] see that these have taken on some really
[490 - 492] nice dark color so from here i'll flip
[492 - 494] them over and cook them on the far side
[494 - 495] by the way this is my attempt at
[495 - 498] recreating the high dry heat of a spit
[498 - 500] the best euros are always shaved off of
[500 - 502] a spin and this is about as close as you
[502 - 504] can get at home flavor-wise if you
[504 - 505] didn't want to use a grille or if you
[505 - 506] didn't have one you certainly could do
[506 - 508] this under the broiler but it would take
[508 - 510] some adjusting to time and temperature
[510 - 512] to make sure you don't dry out the meat
[512 - 513] now once everything's flipped over i'm
[513 - 515] gonna lower this lid and grill on side
[515 - 517] two for three to four more minutes after
[517 - 519] eight to ten minutes of grilling in
[519 - 521] total i'll come back and take a look all
[522 - 524] six of my meat clods are perfectly
[524 - 527] grilled and they smell freaking dope
[527 - 530] internal temp wise i'm shooting for 150
[530 - 531] f i personally wouldn't go much higher
[531 - 533] than 155 because you could start to dry
[534 - 535] out the meat these are in the zone so
[535 - 537] i'm going to lift them off the grill and
[537 - 539] bring them inside to turn them into a
[539 - 542] euro sandwich back in the house once the
[542 - 543] meat has rested for about five minutes
[543 - 545] or so i'm gonna carefully remove these
[546 - 548] charred skewers if we didn't soak these
[548 - 549] there would be a very good chance that
[549 - 551] they would crumble into ashes and you
[551 - 553] would have wood stuck in your meat next
[553 - 555] i'll grab my chef's knife and slice this
[555 - 557] euro flavored meatball into a thickness
[557 - 559] that approximates what you would get at
[559 - 562] a euro place visually this doesn't look
[562 - 564] like much i'll admit that but neither
[564 - 567] does euro meet textually though this is
[567 - 569] great it's moist it's meaty it's tender
[569 - 572] and it tastes mildly of spiced lamb like
[572 - 574] it should the last step here is to cut
[574 - 575] those slices in half so that we can get
[575 - 577] something that more easily fits onto the
[577 - 580] sandwich or let's be more accurate the
[580 - 583] taco yes i prefer to use flour tortillas
[583 - 585] to make weeknight gyros these ones in
[585 - 588] particular are called extra fluffy and
[588 - 590] they're pretty close to a pita honestly
[590 - 591] i don't particularly like any of the
[591 - 594] pita options available to me at my local
[594 - 596] grocery store but i do love these sweet
[596 - 600] floppy warm fluffy flour tortillas i
[600 - 601] toast them hard on one side in a
[601 - 603] nonstick pan to get some additional
[603 - 604] color and flavor and then i throw them
[604 - 606] into a tortilla warmer to soften them up
[606 - 608] and make them a little bit more flopsy
[608 - 610] now i'm gonna fill that tortilla with
[610 - 612] three ounces of the chopped sliced
[612 - 614] grilled euro meat then i'm gonna hit the
[614 - 616] whole thing with a generous drizz of my
[616 - 618] yogurt lemon dill sauce then a few
[618 - 621] pinches of salty crumbly greek style
[621 - 623] feta cheese the salty sheepiness here
[623 - 625] really lights this thing up behind the
[625 - 627] feta i'll lay down a bunch of sliced
[627 - 629] pepper and cheese doggies at least six
[629 - 630] to eight of those and then i'll drop a
[630 - 632] large spoonful of the marinated israeli
[632 - 634] salad make sure to drain off any
[634 - 636] excessive moistness or regret it when
[636 - 638] your taco is dripping down your arm
[638 - 640] lastly i'll add in a pinch of shredded
[640 - 642] lettuce to bring some fresh crunch and
[642 - 645] really tie the room together yes that's
[645 - 648] a euro or at least it's very very close
[648 - 650] it has all the flavors and textures that
[650 - 652] you'd need in the same place but you
[652 - 654] don't need to own a spit to make it
[654 - 655] happen this euro is just the right
[656 - 657] amount of lamb meat it's creamy it's
[658 - 660] salty it's bright it's fresh and it's
[660 - 662] juicy i really hope you try it soon let
[662 - 665] me know in the comments what you think
[665 - 667] let's eat this thing