As I've said before, gyros in a pan doesn't exist.
As, as well, skewered meat roasted in any kind of oven
doesn't make it a gyros.
Not the marinade will define a roast as gyros.
Gyros is a ball of meat, small or big,
which is skewered and roasted very close to 
an open fire.
So close that is almost like embracing it.
So today, I'm going to show you a beef gyros.
I have chosen lean meat, thinly sliced.
It is taken from a part that butchers call Top Round (trance in Greek).
It is a very lean meat.
In between we're going to put mutton fat and suet.
The total amount of fat will be about 25-30% 
of the total amount of meat.
Let's see all the process, because we have fine spices
a special marinade
and we are heading towards an exceptional result.
Hello dear friends!
I'm Yorgos (George) Mallioras and along with my brother Andreas
we construct charcoal grills and ovens.
Through our channel, Grill philosophy
we share with you our passion for grilling.
This passion is what has driven us today
to show you a new way to grill gyros at home.
Let's see it.
Happy grilling to everyone!
The spices
For 3 kg (6.6 lbs) lean beef meat
3 grams (0.1 oz) black pepper
1 gram (0.035 oz) allspice
1.5 gram (0.053 oz) cumin
We're going to bash them in the mortar
to release their essential oils.
It is very important to use the spices in their original form,
as far as possible,
because this way we have all their aroma.
We will add as well
1 gram (0.035 oz) of Ceylon cinnamon.
Ceylon, that is.
3 grams (0.1 oz) of smoked paprika
and 10 grams (0.35 oz) of sweet paprika
And, lastly,
36 grams (0.27 oz) sea salt
fleur de sel, preferably.
The marinade
150 grams of pulped onion
and 3 cloves of garlic
for 3 kg (6.6 lbs) of meat
and we're adding 300 ml (10 fl oz) of milk.
In here, we will also add all the spices.
Put part of the marinade in the base of a cooking vessel.
Spread it.
And on top of that we will add the thinly sliced meat.
We will marinade only the lean beef meat
and not the fat parts.
And marinade for 24 hours, at least, in the fridge.
Company and grilling
It is time to grill the gyros!
Gyros is grilled opposing to a strong fire.
For this reason, we have crafted a device
that we will try out today, for the first time,
and we will show you its use along the way.
With us, here today, is a very dear friend and partner.
You will meet him in a while.
And we are expecting more friends,
because, as we've said, special appetizers 
need a very good company.
It is our philosophy, Grill philosophy's philosophy.
Hello from me, too!
I came here today to grill along with 
my most demanding customer.
Ah, dear friend...
Well... He's a tall one, this guy...
Sifis is one of my patners.
Our knife maker.
I have chosen him
for his character and his knowledge.
And when he told me that
his origins are from Crete and from Mani, specifically,
I thought, it can't be, he must have it in his bones.
Yes, indeed...!
Well...
He is the one that makes these amazing knives.
And are more meat knives to come.
They will be for the demanding grillers.
And, we will also make some videos
Yes.
to share some things for the knives, in general.
So as to let people know more things about this tool
which is essential in their daily life.
Exactly.
So, let's go, because we also have to light the fire.
We have a long way to go.
Happy grilling to everyone!
Happy grilling!
Hello from me, too!
Today, for the first time,
we're about to grill gyros, opposing to fire,
using our new device.
So, I will make the start. I will light the fire!
So, happy grilling!
Gyros skewering
We start skewering the gyros with suet.
We need to place fat in the base.
We're spreading it well on the plate.
We're adding lamb fat.
Cut what is superfluous.
Which we will re-skewer.
We are cutting the unnecessary edges
and the pieces that will be cut off will be reused on top.
Sifis did something with the knives, I see they now cut sharp.
Cut this way, to give the cylinder-like shape to gyros.
The pieces we have cut off
have been re-skewered in the upper part of the gyros
and with a large single piece of meat,
we will secure them in place.
Performing the last edge cutting
to have the perfect shape
which will help in grilling, as well.
The second plate we've placed on top
is wedged in and squeezed enough
because the gyros needs to be squeezed while skewered
using a wedge.
Our gyros is ready, going straight to fire.
We will weigh it as well, to see how many kilos it is.
Grilling has started!
It ended up 3.8 kg (8.37 lbs).
It could well have been at 4 kg (8.8 lbs), 
even 4.5 kg (9.9 lbs).
It had some more room.
Well, now we can add charcoals
in the special charcoal case
and if you've noticed, it is specifically high enough
so as
the gases from the charcoal combustion
are being released above 
and aren't interacting with gyros.
And we can add charcoals frequently this way.
We could grill one more gyros from the other side
but we are going to grill smaller rods (kondosouvli).
The peppers are about to be ready for our appetizer.
Because the drinking of tsipouro has already started...
This is a piece of black angus in the other side
just for something different.
It was brought to us by Mr. Thanasis
well known professional in catering for years.
He is here with us today
in our company.
Black angus kondosouvli.
Medium.
One more piece of black angus.
Medium rare
because we prefer it this way.
Grilling needs a good company. It is the grill philosophy.
A company needs appetizers, tsipouro, and fine wines brought by our friends.
That's the thing.
Grilling is progressing.
It has started to take color on the outside.
Soon enough it will be the time for our first cutting.
Gyros. Beef gyros
together with the fire.
We are constantly adding charcoals
so the new charcoals that are about to be lit,
are placed above the gyros.
We are ready for the first cutting - removing of the edges.
We are placing it in the special base.
And now it's time for the "Pardala" (the knife's name).
Here, we perform a cutting of the edges
until the gyros is completely even
and then we start
grilling again, heading to the second cutting
which is the best.
Let me try it, brother.
Oh, try it!
Just a bit.
So, this is the very first cutting
there are many to come
to have all the amount of gyros
We are ready to cut a second time.
Strong fire, very close to the charcoals.
Gyros needs a strong fire, always.
Our pitas, as well, to accompany the gyros.
Let's go for the second cutting.
It seems very juicy.
Well done, crunchy on the outside.
We are trying to "shave" the gyros
to cut as close as possible in thin slices.
The cutting continues.
Try to slice as thinly as possible.
Parsley
and sumac would go very well here.
And we are done with the gyros...
Happy grilling to everyone!
