0.5 seedless English cucumber, grated and lightly salted
0.25 cups very finely chopped parsley 15 grams
3 garlic cloves, grated
2 tablespoons extra virgin olive oil 18 grams
2 Roma tomatoes, thinly sliced and salted
2 russet potatoes, cut into matchsticks
2 vegetable oil for frying quarts
1 red onion, thinly sliced
Equipment
whisk
large bowl
plastic wrap
baking sheet
baking steel
pizza peel or cutting board
skewers
foil
wire rack
oven
grater
small bowl
mandolin
pot
paper towels
Directions
Today's recipe is Greek gyros.
To make the pita bread, add 487 grams of lukewarm water to a container. Whisk in 14 grams of instant yeast and 18 grams of granulated sugar until dissolved. In a large bowl, combine 750 grams of bread flour and 15 grams of fine sea salt. Pour the yeast mixture into the flour mixture and stir by hand until a shaggy dough forms. Knead for 3-4 minutes until smooth. Cover with plastic wrap and let rise at room temperature for 1 hour or in the fridge overnight.
30 minutes before baking, place an inverted baking sheet or baking steel in the middle of your oven and preheat to 475°F for 30 minutes.
Punch down the dough and divide it into eight pieces, each about 150 grams.
Form each piece into a ball.
Cover with a damp towel or greased plastic wrap and let rest for 15 minutes.
Roll each ball into a disc about 7-8 inches wide.
Carefully slide a disc into your oven using a floured pizza peel or cutting board.
Bake for 1-2 minutes until it begins to puff, then flip it over and bake for another 1-2 minutes until lightly browned. Remove and keep warm.
Repeat with the remaining dough.
For the gyro meat, cut 1.3 kilograms of boneless pork Boston butt into half-inch slices. (It helps to freeze the meat for 1 hour before slicing). In a bowl, combine 1 tablespoon of dried oregano, 1 tablespoon of paprika, 2 teaspoons of fresh cracked black pepper, 1 tablespoon of kosher salt, and 1 tablespoon of finely chopped rosemary. Add 5 finely chopped garlic cloves and 2 tablespoons of vegetable oil to form a paste. Rub the seasoning paste all over the pork slices until fully coated. Skewer the meat slices onto long skewers, stacking them to form a meat tower. Place the skewers on a foil-lined baking sheet with a wire rack. Roast in a preheated oven at 400°F, rotating often, for about 45 minutes or until the internal temperature reaches 155-160°F and the meat is browned and lightly charred. Let rest 15 minutes before slicing thinly.
To make the Tzatziki sauce, start with 450 grams of full-fat Greek yogurt in a medium-sized bowl. Grate half of a seedless English cucumber, salt lightly, squeeze out excess moisture, and add to the yogurt. Add 15 grams of very finely chopped parsley, salt, and pepper to taste, 3 grated garlic cloves, and 2 tablespoons of extra virgin olive oil. Mix until combined.
Thinly slice 1 red onion (a mandolin is helpful but not mandatory). Soak the slices in a small bowl of water for about 30 seconds, then drain.
Thinly slice 2 Roma tomatoes and salt them just before serving.
For the French fries, cut 2 russet potatoes into matchsticks. Soak in water for 15 minutes, then drain and dry with paper towels. Heat 2 quarts of vegetable oil in a pot to 325°F. Fry the potatoes in batches for 1-2 minutes until barely cooked. Remove and drain. Increase the oil temperature to 375°F and fry again in batches until golden brown and crispy. Remove, drain, and season with salt while still hot.
To assemble, open a warm pita, add a generous pile of sliced gyro meat, a dollop or two of Tzatziki sauce, some hot fries, tomato slices, and red onion. Optionally, top with fresh parsley. Fold and serve immediately.