Gyros Maison | Homemade Gyros

Serves: 6-8

Introduction

From-scratch pork gyros with house-made pita and tzatziki, finished with tomatoes, onion, and fresh herbs. Rotisserie-cooked meat for crispy edges; warm pitas puff in a hot oven.

Ingredients

Meat

• 3 lb pork shoulder
• 1.5 lb pork belly
• 2 Tbsp kosher salt (19g)
• 1 Tbsp sugar (14g)
• 1 Tbsp ground cumin (8g)
• 1 Tbsp sweet paprika (13g)
• 1 Tbsp dried oregano (3g)
• 1 Tbsp finely chopped thyme
• 1 Tbsp garlic powder (11g)
• 3 Tbsp white distilled vinegar (45g)

Pita

• 2 cups (300g) all-purpose flour
• 2 tsp (14g) salt
• 1 Tbsp (14g) sugar
• 1.5 tsp (6g) instant yeast
• 3/4 cup plus 2 tablespoons (207ml) water, 95°F
• 1 Tbsp (13g) extra virgin olive oil

Tzatziki

• 1.5 cups (349g) Greek yogurt
• 1 English cucumber
• 3 cloves garlic, grated
• Salt, to taste
• Juice and zest of 1/2 lemon
• 1 Tbsp chopped dill
• 1 Tbsp finely chopped mint
• 1 Tbsp finely chopped parsley

Accoutrements

• 1 tomato, thinly sliced
• 1/2 red onion, thinly sliced
• Extra tzatziki
• Herb mix of dill, mint, parsley

Directions

Pita

1. Whisk warm water, instant yeast, and sugar; bloom 7 minutes. In a large bowl, mix flour and salt. Whisk olive oil into yeast mixture, pour into flour, and mix until dough forms.
2. Knead on a work surface (slap and fold) 1-3 minutes until smooth but elastic. Place in an oiled bowl, cover, and rise 1 hour until doubled.
3. Place a pizza stone in oven and heat to max (475°F–500°F) for about 1 hour. Punch dough down, turn onto floured surface, divide into 6 pieces (~75g). Shape into balls, cover, and rest 30 minutes.
4. Roll each ball to a 6-inch disc on parchment. Bake on the hot stone 2-3 minutes until puffed and golden. Keep warm under a towel.

Meat

1. Slice pork shoulder into 1/2-inch slices; slice pork belly likewise.
2. Combine salt, sugar, cumin, paprika, oregano, thyme, and garlic powder. Layer meat in a container, seasoning each layer; add vinegar and toss.
3. Thread meat slices alternately onto a rotisserie rod to the top. Cook over medium-low, rotating 1-3 hours until exterior is fully cooked. Slice as it browns; keep roasting to crisp more if desired.

Tzatziki

1. Combine yogurt, grated cucumber, garlic, salt, lemon juice/zest, dill, mint, and parsley. Mix well; adjust salt to taste.

Assembly

1. Lightly salt sliced tomatoes and let rest. Slice cooked meat from the spit and place in a warm pita. Top with tzatziki, tomatoes, extra cucumber if desired, herbs, and finely sliced red onion. Serve immediately.

Tips

• Keep pita dough slightly tacky for puff; bake on a fully heated stone for best pocket.
• Season meat evenly and avoid high flame to prevent burning before interior heats; shave outer layers as they crisp.
• Salt tomatoes ahead to draw out moisture and intensify flavor.

Optional Additions

• Add fries to the wrap for a classic touch.
• Swap pork for chicken or lamb using the same seasoning ratios.