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An authentic, comprehensive guide to making Greek gyros entirely from scratch. This recipe features pillowy homemade pita bread, a savory rotisserie-style meat stack seasoned with a complex spice rub, and a fresh, herb-loaded tzatziki sauce.
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Prepare pita dough and let rise for 1 hour while preheating a pizza stone. → Slice pork shoulder and belly, then coat thoroughly with the homemade spice rub and vinegar. → Stack meat on a rotisserie spit and roast for 1-3 hours, shaving as needed. → Divide pita dough, roll into discs, and bake on the stone until puffed. → Mix the tzatziki sauce and assemble the gyros with fresh toppings.
Prepare pita dough and let rise for 1 hour while preheating a pizza stone. → Slice pork shoulder and belly, then coat thoroughly with the homemade spice rub and vinegar. → Stack meat on a rotisserie spit and roast for 1-3 hours, shaving as needed. → Divide pita dough, roll into discs, and bake on the stone until puffed. → Mix the tzatziki sauce and assemble the gyros with fresh toppings.
An authentic, comprehensive guide to making Greek gyros entirely from scratch. This recipe features pillowy homemade pita bread, a savory rotisserie-style meat stack seasoned with a complex spice rub, and a fresh, herb-loaded tzatziki sauce.
Combine lukewarm water, yeast, and sugar in a jar. Whisk until dissolved and let it bloom for about 7 minutes.
In a large bowl, whisk together flour and sea salt. Mix olive oil into the yeast mixture, then pour it into the flour. Mix by hand until a dough forms.
Turn the dough onto a work surface and perform 'slap and fold' kneading for 1-3 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
Place a pizza stone in the oven and preheat to 475°F-500°F for at least one hour.
Slice the pork shoulder and pork belly into 1/2 inch thick slices.
Preheating the pizza stone for a full hour is essential to get the pita to puff up properly.
Alternating pork shoulder (leaner) with pork belly (fattier) on the spit ensures the meat stays juicy as the fat renders down.
Soaking red onions in cold water removes the sharp bite while keeping them sweet and crunchy.
Seasoning sliced tomatoes with salt a few minutes before assembly significantly enhances their flavor.
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