Perfect Homemade Gyros Completely From Scratch

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef is less expensive than pork.

tzatziki

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories, while sour cream is a more affordable option.

Start with 3/4 cup plus 2 tablespoons of lukewarm water at around 95°F.

Mix in 1 1/2 teaspoons of instant yeast and 1 tablespoon of granulated sugar, whisk until dissolved, and let it bloom for about 7 minutes.

In a large bowl, whisk together 2 cups of all-purpose flour and 2 teaspoons of fine sea salt.

Add 1 tablespoon of extra virgin olive oil to the bloomed yeast mixture and pour it into the flour mixture.

Mix the dough by hand until it forms, then turn it out onto a work surface and knead for 1 to 3 minutes until smooth.

Spray a medium bowl with cooking spray, shape the dough into a ball, place it in the bowl, cover with greased plastic wrap, and let it rise for 1 hour or until doubled.

Preheat a pizza stone in the oven to its maximum temperature (at least 475°F or 500°F) for over an hour.

Slice 3 to 4 pounds of boneless pork shoulder into half-inch thick slices and cut 1 1/2 pounds of skinless pork belly into half-inch pieces.

In a small bowl, combine 1 tablespoon of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of ground cumin, 1 tablespoon of dried oregano, 1 tablespoon of finely chopped fresh thyme, 1 tablespoon of granulated sugar, and 2 tablespoons of kosher salt.

Layer the sliced meat in a container, seasoning each layer, then add the remaining seasoning and toss gently.

Add 3 tablespoons of white distilled vinegar and toss again until everything is coated.

Stack the meat onto a rotisserie spit, alternating between pork shoulder and belly, until all the meat is used.

Place the rotisserie on the grill, turn on the electric spindle, and heat the grill to medium-low, cooking for 1 to 3 hours while checking often.

Punch down the risen dough and turn it onto a floured surface, cutting it into 6 equal pieces (about 75 grams each).

Form the pieces into balls and let them rest for 30 minutes covered.

Flatten one dough ball into a disc, roll it out to a 6-inch disc, and transfer it to parchment paper.

Repeat with the remaining dough balls, then place the discs on the preheated pizza stone and bake for 2 to 3 minutes until puffed and golden.

Transfer the baked pitas to a tea towel to keep warm.

Make tzatziki by combining 1 1/2 cups of Greek yogurt, 1/2 diced cucumber, 1 tablespoon of chopped parsley, 1 tablespoon of chopped dill, 1 tablespoon of chopped mint, the zest and juice of 1 lemon, and 3 cloves of grated garlic, seasoning with salt to taste.

Slice tomatoes thinly, season with salt, and let them sit to cure before using.

Assemble the gyros by slicing the cooked meat, taking a pita, adding the meat, tzatziki, sliced tomatoes, diced cucumber, fresh herbs, and thinly sliced red onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens