- Just um,
yeah.
(dramatic music)
Hello everyone, hope you're well.
Welcome, welcome, welcome.
Sorry just, the corner of my eye,
I've just realised that, well I've got the pugs over there,
just chilling out in the sun.
Mrs. Barry's slippers are just down there,
but you know what?
I'm just gonna leave them in shot for now
because we keep it rustic and authentic right now.
Today we are doing another video
on the Taste of the World playlist,
which I just absolutely love.
For me, it's like being able to travel the world
without leaving my house,
which I'd actually rather go to these countries,
I'm not gonna lie, but it's fun and you guys get involved.
And I do apologise if there's someone
from these particular countries each time,
that are like yeah, it's okay.
But for me, that's okay, because I see some people
from other countries trying to do UK recipes,
and I'm like okay, I'll give you a B.
Go, Grease Lightning, today we're doing Greece,
okay, hence the bad "Grease" pun.
And I absolutely love Greek food.
I did go to Greece when I was about 13 I think,
yeah, it's pretty cool, I enjoyed myself there.
But the food there is phenomenal.
And there were so many choices that I had to make.
And no doubt, I'll do some more Greek recipes
on this playlist eventually,
but today, I wanted to go for something
that I'm probably gonna pronounce wrong.
Put it on the screen right now, okay, everything,
initially, your head, tells you, we're making gyros, okay?
And I will get it wrong, so I'm apologising immediately
to everyone, if I offend that,
and I say anything during the video, gyros it is not.
I'm trusting the internet, which of course as we know,
especially Wikipedia, is not always true.
I didn't learn that life in education,
I had to use Encarta '95 when I was at school.
So according to Book Club Chicago,
the word comes from the Greek word for spin,
a fact confirmed by staff at Greek Time restaurant Athena,
gyro would apply to a single sandwich, as in I want a gyro,
while gyros would be the correct pronunciation,
if you were to say, I love gyros.
I love gyros.
So we're making today chicken gyros.
(Barry shouts)
(Barry grunts)
So it's kind of like a homemade
Greek chicken kebab thing going on,
which is gonna be amazing,
with the traditional tzatziki sauce,
I think that's how to pronounce it.
I've literally just Googled it, and I think.
- [Robotic Voice] Tzatziki.
- Tzatziki, there we go, I can slow it down.
I've never done this before.
- [Robotic Voice] Tzatziki.
- Tzatziki. (laughs)
Okay, so it's gonna be amazing, that's the bottom line,
and again, if you're Greek, I apologise, I'm doing my best,
from my British perspective, to make this be good?
Acceptable?
Let's go!
You know that song holiday, celebrate?
Right, this is marinade, celebrate!
We're gonna make a very quick marinade.
If you've never put chicken
in yoghourt before, it's phenomenal.
And today I have got the right Greek yoghourt.
I've not got honey-flavored,
although that would be quite cool!
Marinade!
Sorry, I know you guys are gonna be doing that now.
This is the Greek yoghourt.
This is a low-fat Greek yoghourt, too.
Remember, if you use this with some flour,
you can make some bagels,
you can make some pizza dough.
We've done that before, but again as I say,
low-fat, and this is the natural one.
We're gonna do an oil spill, we're adding in.
Oh, look at that.
That is just something
that should not be combined, isn't it?
It's like, what am I doing here?
And now we'll flavour it up with some salt, oh no!
We're gonna do a salt bae.
We're doing the salt bae, sorry.
Oh my gosh!
See?
Bit of salt.
Yeah.
Pepper, a little shake of cayenne,
is it cay-enne or cai-enne?
They call it a caiman.
Don't wanna cook with caimans, folks.
I've had aligator once, though, when I was in Florida.
It was interesting.
That was cinnamon, by the way (laughs),
talking about caimans.
Cinnamon!
This is some minced garlic, so it saves you
all the effort of mincing it up.
Of course just chop up a garlic clove instead, if you wish.
Or you can buy frozen garlic in the freezer aisle
already chopped up as well, that's pretty good.
Smoked paprika, boom boom boom boom boom!
Oh wow, too much paprika, whoops!
This is some ground coriander.
And last but not least, some cumin.
A good old dump of that as well, nice.
So a real combination of colours, flavours,
and scents going on right there.
And you're wondering, what is this gonna look like?
Well by using this device, I'm gonna beat it.
See what I did there?
Again?
And it should look pretty good.
Here we go, let's make some magic.
(upbeat piano music)
And that is a perfect little dunking pot
for our chicken to marinate in.
So let's look at our chicken.
We need the Wrapmaster 3000.
All right?
Nice little cling filmed base.
Now this, okay?
It's gonna look a bit odd to you.
This is a chicken thigh,
and it might look a little bit weird
'cause it's sort of rolled up like that,
it's curled up, I guess, like what a thigh would do.
But you can unravel it and get this from the shops
and it goes fairly thin, but to help chicken cook,
particularly breast, quickly, you can bash them thin.
And we're gonna do that on our little sheet here.
I'm gonna get a few more lined up,
I'm gonna clean my hands in between
'cause raw food and all that sort of stuff,
and we'll bash away!
Don't know why I didn't just put the Wrapmaster
just this side, to be honest, but hey-ho! (chuckles)
There we go!
So what we're gonna do is give it
(Barry banging chicken)
a little bit of a convince.
Not a whack, just like a encouragement.
You see, there's a couple little bumps in the chicken.
And see, it just doesn't need too much.
(playful music)
(rapid banging)
Do that to all your chicken.
Marinade, celebrate!
Look at that.
It's kind of gone all curdly, but we'll stick with it
'cause we know what's in there.
It's flavour pool, that is, oh my gosh!
Why does smell-o-vision not exist?
That smells so good!
All I'm gonna do is put the chicken in there.
Some of my bits like, actually came like this
so I'm gonna have some teeny-weeny bits as well,
but we'll come on to that in a minute.
So what we're gonna do is,
you don't really wanna damage the chicken,
but you wanna make sure all of this marinade
is completely coating it, because we're gonna sort of
make it cling to it in a moment.
(playful music)
For me, that's coated.
We Wrapmaster again.
Right boy?
All right, cool!
So, the marinade is going into the fridge
with the chicken for an hour.
When it comes to marinating chicken,
if you can leave it longer than that, right Boston?
If you can leave it longer than an hour,
maybe even overnight, it'll be even better!
I wanna show you something.
Light!
Come on.
All right, this is my garage.
Before we make the tzatziki, I've got this thing,
this like, rotisserie cooker thing that's arrived.
(power tools buzzing)
The hell is that?
I think on this gadget that was sent,
I've got this little instruction manual, look.
You can actually make kebabs on it
and like, rotisserie chicken.
But I thought well, I ain't gonna show you that
because a lot of you won't have that,
and I wanna kind of maybe do that as a bit of an experiment,
but there is a hack around that,
which we'll come on to in a minute.
But for now, let's make that tzatziki sauce.
A good job I've got at least an hour anyway
'cause I was gonna make the tzatziki sauce,
and I've forgotten my Greek yoghourt.
Well I didn't 'cause I used it all in the chicken's thing,
I thought I'd need, I'd have enough, but I don't.
So I'm going to the supermarket now.
You guys stay there and look after the house, all right?
That's what that drilling noise is folks, check that out.
Come on now, got filming to do!
(record scratches)
You've moved!
Yep, so we are back and I've got my yoghourt, as you saw.
I was videoing picking up yoghourt
in the aisle and people were like, what the?
But whilst I was at the shop, Boston and Amy,
I was thinking to myself, I'm saying gyro
because I'm thinking of gyroscope,
that's why, because it's your brain just saying gyro.
So maybe it's yeero-scope.
A yeero-skeptic?
No, it's not Brexit.
If you'll excuse the pun, this next step is gonna be.
I'm just grating a cucumber, all right?
(playful music)
Here we go.
Hopefully we'll have a grate cucumber mountain!
Eh.
Anticlimax.
But can you hear this?
I'm gonna try and do it into the mic.
Nope, it didn't do it (chuckles).
Cucumber, if you can see it at least, is very, very wet,
and we don't want any of that excess moisture
to harm our tzatziki sauce.
So we're gonna dry this out.
Sometimes a pinch of salt helps
or you can just compress it with a kitchen towel.
I'm gonna do a bit of both.
So I've got three sheets of a kitchen towel here,
all folded on itself, and you can see all the water.
I've kind of created like a lake on the chopping board.
Just gonna sit it into the kitchen paper,
the cucumber there, and just scrunch it up
a little bit, and look, look at that.
That's bonkers, innit?
(Barry grunts) (Barry laughs)
Look at that!
Oh my gosh!
I didn't realise that all that was in it.
And it's probably not gonna be completely dry
and I don't mind that too much, we just,
I mean, that is a lot of water.
So our dried-out lump (laughs) of cucumber
is going right in that bowl.
A good old sprinkling of salt bae, all right, just to,
don't sprinkle salt bae, that's actually a man, isn't it?
Spoony-spoon, mixy-mix.
And that's not it!
Because that would be a very bad tzatziki sauce.
I'm now about to make a hopefully acceptable one
with you Greek folk.
All right, so in there with the cucumber and the salt,
some more pepper, some more of the garlic paste,
the yoghourt that we just went to the shop and got.
Now up here in the background,
I have some dill and parsley.
Dill?
I can't deal with it, I absolutely, that's my favourite herb.
It's got like a, almost like a aniseedy,
peppery smell to it, and I don't like aniseed,
but I love it!
Now I am just in the background here
roughly chopping it, that is it.
(rapid chopping) (suspenseful music)
Ah, in it goes.
But I need you back up here anyway
because need to get the juice out of one lemon, de-seeded?
There's a gadget for that.
(Barry grunting)
Kung fu noises optional.
(juices squirting)
Oh my gosh.
Yes!
All those flavours, smells, and things,
I love that, a real freshness to that, isn't it?
Getting mixed around.
The cucumber, we've forgotten about the cucumber!
It's here, hiding in there at the bottom.
It was the first thing, and the yoghourt cloaked it.
Mixing that together and I believe that is it done?
Oh my gosh, it smells so good.
I'm putting that in the fridge, where our chicken has been.
I'm just pre-heating my oven.
My chicken's ready, I put the yoghourt tzatziki thing,
sorry, in the fridge.
Now, what I didn't actually realise was
you know when you go into those kebab shops and they've got,
I'll try and put it on the screen right here,
like a tall shaft of like, meat that they carve off?
The reason I'm not using the gadget for today's video
is if I can understand that theory by doing this hack
I'm about to show you, we can actually try and make our own
whole big homemade kebab thing 'cause they're actually
piles of meat on top of a stick compressed.
I never knew that, I just thought they were like,
in fact they probably are in some places,
just processed horrible stuff,
but it's genuinely sometimes really good stuff.
We'll come on to that,
but let me show you a poor man's version of that.
This is an onion that's been sliced
sort of down the middle, really,
taken off the top and the bottom to give a flat edge
but also, most importantly, it's kind of like
a weight that's gonna hold our chicken, hopefully, in place.
So I've got some bamboo skewers here.
I'm actually going with two of them
and I'm pushing them all the way through
and I've kind of got, if I push it down flat.
(laughs) Can you see?
It's too high, a weird old-school antenna
for your television.
That's not what I was after, but if I pinch it together,
boink, which is what the chicken will do,
I'm looking at the same thing
you're looking at right now, folks.
That should work.
Well here's the marinade.
I'm gonna like, fish out the chicken.
Oh, that feels so wrong, but it feels so right.
I don't think there's any right or wrong way to do this.
So I'm threading the chicken on,
we're lowering it down, and look,
you can see we're starting to build a chicken tower.
So, this one's pointing more this way.
I wanna try and get it this way next.
So I'll pinch this together as well.
And that's gonna, oh, it's spinning around like Kylie.
There we go, you see?
So I'm just gonna keep doing that
with my chicken, and get absolutely coated.
But this is actually optional,
this is a hack that someone showed me.
I've no doubt in my mind if you just quickly grilled this,
griddled it, whatever, it'd be fine.
You've got the flavour in there, it's still the chicken,
this is just trying to make a little bit
of a homemade like, spit thing.
And I've gotta be honest, as disgusting as it is,
it's actually really fun.
(upbeat music)
And that is it!
(laughs) That is all my chicken done!
So I'm gonna obviously wash my hands,
I'm gonna try and tidy up this baking tray as much as I can,
and with the oven ready, I'm ready.
Okay, oven's pre-heated.
The shelf, notice how I've left a big gap,
hopefully for the height, I haven't checked it,
but it looks all right.
I lowered the shelf slightly, so it should fit in.
I snapped off the top of the bamboo skewers
to kind of help with that as well,
'cause as you can see, it's only just reaching it.
That's gonna go in there for an hour and a half,
maybe slightly more.
I wanna get a nice charred edge
on the side and we might, fingers crossed,
be able to carve it off proper
authentic kebab-y sort of style.
That's the action, international action for kebabs.
I just love the idea that amongst all of that
gorgeous chicken there's this like, slice of onion
just going ugh, help me!
(laughs) It's going, what's going on?
I don't know, I'm excited.
We've done nearly everything.
Other than just prepping some bits
like vegetables and fillings, we're there.
Woo!
Microphone?
Yeah, there we go.
I've just had a little look,
I'm like oh yeah, it's going really, really well!
It's fell on its side.
Whoops!
It's got like an, onion bum.
Oh, wow.
Woo, that's hot!
That's hot!
I'm gonna put it into a deeper cake tin
so it's got less movement to fall around,
and stick it back on the tray.
There we go.
All right, that's better.
It has made me realise though, it's charring quite quick.
So I'm gonna give it about 20 minutes
just to see if this won't fall over,
and then we'll wrap it in foil for about half an hour
'cause we don't want it to dry out.
I'm being extra cautious now.
I've stuck in some ramekins, which are oven-proof obviously,
that should hopefully keep it upright.
(Barry laughs)
So it's a bit unorthodox, but we're going for it,
and I think this is keeping it upright.
That has had a total cooking time of two hours.
I took the ramekins out in the end, I just let it lean.
It was actually fine and it made the heat
get to all those areas a bit more.
In that time I've been keeping my eye on the chicken,
I've just sliced some onions and tomatoes.
That's been my life for the last two hours.
Let's get out!
Oh!
Oh my gosh!
(Barry laughs)
Yes!
Can you see it?
Can I hold these?
Ha, you see that?
You see it?
No, 'cause it's far out.
Hang on.
There we go.
Oh, so it was covered in foil for about 30 minutes,
but I really do like that charred edge on there,
that moisture as well in there.
I'm gonna carve this up and let it stand
like that (laughs) for about five, 10 minutes,
and we'll carve, serve it up, munch.
Oof.
On another note, you can probably just about hear it,
that guy is still going at the hedge.
I think he's trying to do some
Edward Scissorhands stuff or something.
There we go.
(laughs) I had to lift it up to make it drop a bit.
All right, let's go for this.
Ugh, oh! (laughs)
Yes!
(triumphant music)
I can just tell, chicken thighs, to me,
so much better than chicken breasts, so tender!
(triumphant music)
It's just falling off.
Oh, that is a lot of chicken.
You may be able to hear the delicate tones
of my microwave in the background.
That is a flatbread warmed.
(microwave beeps)
The microwave's just stopped.
(microwave door closes)
I bunged this in there just for about 15 seconds
so it's a bit more bendy like this.
Oh, shiver me timbers!
I'm gonna take some of this chicken
and just scatter it all along.
(playful music)
I remember when I was in Greece, some of the onions,
a lot of them in fast food as well,
like even McDonald's burgers, they're served raw like that.
But of course if you wanted to, you could shove
that bad boy on there that we sat the chicken on.
Some tomato slices on there.
Oh!
And last but not least, the tzatziki that we made ages ago,
right on there like that.
That is it!
And I believe you just fold it up like that.
And I think for a little British guy doing my best,
that ain't too bad, right?
Ah!
Whoops!
(Barry laughs)
Oh, I love the fact that it's so warm and still fresh.
Ah, I'm actually in a food coma right now.
I think the fact that it took the two hours in there,
it gave the chance for the tzatziki
and even the tomatoes and the onions, I chilled them,
it's got that real freshness popping, the sauce,
even the onions and tomato are really linking in
with that humongously flavoured chicken.
I'm just basically eating it now (laughs),
but Mrs. Barry is due home from work any moment now.
I think she's doing this on purpose.
She's probably just like, gonna go, oh, it's lunchtime!
Gets to try this and obviously give her your opinion,
and it's not just me going yeah, it's great!
Everything's great, everyone, yeah!
It's not great, is it?
The world's not great sometimes.
(sombre music)
But hey, we stay upbeat with the world of food,
and I hope you've enjoyed this as much as I have.
I absolutely love this playlist, so do check out the rest.
Don't forget to subscribe for regular videos.
If you're ever cooking anything you wanna show me,
do tag me on social media.
I love to see what you're making.
Hopefully I inspire you, too!
And of course if you're from any country in the world
which of course you are, yes you are from a country,
unless you're an alien?
That's great!
Send me an alien recipe, I would love to do my best attempt,
my British best attempt at a recipe from your country.
So keep 'em coming, and I'll see you very soon.
I'm just gonna devour this right now.
♪ Check your level, player ♪
♪ No matter what your style, the kitchen's for me ♪
♪ Sideburns, moustache, goatee, maybe all three ♪
- Is this mine?
- [Barry] Yeah, what did you just say?
Can you try and react to what you just did?
This is 100% genuine, she was like, "Oh my god!"
- I said, "Oh wow, that looks amazing, I'm starving."
- [Barry] And it is your lunch.
- And I went, "Aw, thank you!"
- [Barry] I've even put it in the proper like,
paper for you as well.
- Aw, that's so kind.
- [Barry] And what is it?
- Gyro?
- [Barry] It's not called a gyro.
- Oh, then what is it?
A chicken wrap?
- [Barry] A gyro.
- Oh.
What is that, anyway?
I've not heard of one before.
- [Barry] It's a Greek doner kebab-y kind of thing.
- Oh, it looks amazing.
- [Barry] But you can have any sorts of meats,
and this is chicken.
I made a whole chicken skewer thing
that I sliced for you.
You missed all the fun.
- Aww!
Like a proper kebab thing?
- [Barry] Yeah!
- Oh, amazing.
Can I eat it?
- [Barry] Yeah, go for it.
- Looks yummy, I don't know where, how.
- [Barry] Well I'd put this bit in my mouth, not the paper.
- Okay.
(Barry laughs)
- [Barry] And that guy's still doing his hedge!
Oh my gosh!
Go away.
- Gotta fix his hedge.
- [Barry] Well, I said he was doing
Edward Scissorhands on it.
- Mm.
- [Barry] Yeah?
All right, Mrs. Barry's stamp of approval.
- Wow.