Spicy Pita Gyros with Homemade Pitas

YAY! EPISODE 1 of the COOKING SHOW is live and right here you’ll find the recipe for this amazing PITA GYROS. Per de Man shows his method for a crispy, juicy AND spicy Pita Gyros that you can easily make in the oven or on the barbecue. And all of that without a spit! Ready to get started with this incredible Pita Gyros? Check out the recipe below!

INGREDIENTS:

GYROS

• 2.5 kilos pork neck/shoulder 75ml
• The O.G. Hot Sauce by Heatsupply
• Olive oil for rubbing
• 2 cloves of garlic
• A generous amount of salt
• A generous amount of black pepper
• Oregano

PITAS (8 pieces)

• 400 grams self-rising flour
• 300 grams Greek yogurt
• 5 to 7 grams of salt

TIROKAFTERI (Spicy Greek Feta Dip)

• 300 grams Feta
• 3 tablespoons Greek yogurt
• Olive oil
• Juice of half a lemon
• 8 grams fresh parsley
• 2 cloves of garlic
• 1 red bell pepper
• 1 red chili/Espelette pepper
• 1 Jalapeño pepper

TOPPINGS (to taste)

• Fries
• Tomato
• Red onion
• Fresh parsley
• The O.G. Hot Sauce by Heatsupply

PREPARATION:

1. Preheat the kamado or convection oven to 180 to 200 degrees.
2. Cut open the pork shoulder in several places so you get a nice flat piece of meat that allows the marinade to soak in, and you can roll it back up into a roulade later.
3. Marinate the meat with the hot sauce, salt, black pepper, garlic, and oregano.
4. Roll the meat up into a roulade and tie it securely with kitchen twine.
5. Rub the outside with olive oil and sprinkle with extra salt.
6. Place the roulade on the kamado or in the center of the oven and let it cook for approximately 2.5 to 3 hours.
7. To make the pitas, mix the ingredients in a large bowl. Mix and knead everything by hand into one big dough ball and let it rise at room temperature for about 20 to 30 minutes.
8. For the tirokafteri, first grill the bell pepper and chilies on the kamado or in the oven.
9. Finely chop the garlic, add a little bit of salt, and mix it together until you get a kind of garlic paste.
10. Mix the feta, Greek yogurt, olive oil, lemon juice, chopped fresh parsley, and garlic paste in a bowl.
11. Peel the grilled bell pepper and chilies, chop finely, and add them to the tirokafteri. Mix everything well and set aside.
12. You can now make 8 pitas from the dough ball. Divide the ball into 8 equal pieces and shape them into small balls.
13. Use a rolling pin (or a salt shaker) to roll the balls into the shape of pitas.
14. Cook the pitas at around 200 degrees in a pan or on a baking sheet until they have a nice color.
15. Once the pitas are done, wrap them in a tea towel so they don’t dry out, retain their steam, and stay soft.
16. Remove the meat from the kamado or oven and let it rest for a moment.
17. In the meantime, you can turn on a deep fryer or air fryer for the fries.
18. Cut the toppings (tomato and red onion) into your desired amounts and shapes.
19. Cut the twine off the roulade and slice the meat into thin strips.
20. Put the fries in the deep fryer or air fryer.
21. Sear the meat in a pan or on a baking sheet with a little extra olive oil, The O.G. Hot Sauce, and oregano.
22. Top the fresh pitas with the tirokafteri, gyros, fresh parsley, hot sauce, tomato, red onion, and fries.
23. Pop it in your mouth and enjoy!