The $2 Gyro | But Cheaper

Pita:

1. In a medium bowl, whisk together the water, yeast and sugar until dissolved. Let sit for 5 minutes.
2. In a large bowl, whisk the flour and salt until well combined. Pour the yeast mixture into the bowl and stir by hand until a shaggy dough comes together. Transfer to a clean work surface and knead for 3 - 4 minutes or until smooth and supple.
3. Lightly grease the bowl, return the dough and cover with plastic wrap. Let it rise at room temperature until doubled in size, about 1 hour.  If making in advance, place the dough in the fridge to proof overnight. 
4. Place a baking steel or an inverted baking sheet in the middle of the oven and preheat to 475°F for at least 30 minutes.
5. Punch down the dough and divide it into 8 even pieces (about 150g each). On a lightly floured surface, shape each piece of dough into a tight ball. Arrange the dough balls on a lightly floured large baking tray. Cover with a damp towel or greased plastic wrap, and let them rest for 15 minutes at room temperature.
6. On a lightly floured surface, roll one ball of dough into a 7-8” round that’s ¼” thick. Using a pizza peel, slide the dough onto the preheated baking steel or inverted baking sheet and bake until puffed, about for 1-2 minutes. Carefully flip the pita and bake for another 1-2 minutes. Transfer to a towel-lined baking sheet and immediately cover with another towel. Repeat with the remaining dough and stack the baked pitas on top of each other. 

Meat:

1. Place the pork into the freezer to firm slightly, about 1 hour.
2. Preheat the oven to 400°F.
3. With a large sharp knife, cut the pork in half, against the grain. Working with one half at a time, slice the pork along the grain into ½ ” thick slices.
4. In a small bowl, whisk the oregano, paprika, pepper, salt, and rosemary. Add the garlic and mix until combined. Add the vegetable oil and blend into a paste.
5. In a large bowl or a large sheet tray, evenly coat the sliced pork with the spice mixture.
6. On a cutting board, place the bottom half of the apple, cut side facing down. Stab the metal skewers vertically into the apple, spacing them evenly apart.  Drape one marinated pork slice over the pointed ends of the skewers, carefully pierce the meat and slide it down the skewers so that it lays on top of the apple. Repeat with the remaining meat to create a tight tower of sliced pork. 
7. Place the top half of the apple over the pointed ends, cut side facing up. Pierce the apple through the skewers and press it against the meat. Lay the gyro horizontally on a wire rack set over a foil-lined baking sheet.
8. Roast until the outside has lightly charred and the internal temperature reaches 155°-160°F, about 45 minutes. Rotate the gyro often during the cook. 
9. Allow the pork to rest for 15 minutes. Do not remove the metal skewers. Tent with foil to keep warm and slice right before serving. 

Tzatziki Sauce:

1. Place the yogurt in a medium bowl.
2. In a separate bowl, season the cucumber lightly with salt. Toss until evenly coated and let rest for 5 minutes. 

1. Place a fine mesh sieve over a large measuring cup. Press the salted cucumbers against the fine mesh sieve to release all the excess moisture.
2. Transfer the pressed cucumbers to the yogurt bowl and add the parsley, salt and pepper to taste, garlic and olive oil.  Whisk until well blended. 

Assembly:

1. Place the red onions in a small bowl and cover with water. Let the onions soak for 30 seconds. Drain and set aside until ready to use.
2. Place the potatoes in a large bowl and season generously with salt. Cover with water, and let soak for 15 minutes. Drain and pat the potatoes dry with paper towels.
3. Fill a heavy bottom pot halfway with vegetable oil and heat to 325°F. 
4. Working in batches, fry the potatoes until pale and barely cooked, about 1 -2 minutes. Using a spider, transfer the potatoes to a wire rack set over a paper towel-lined baking sheet. 
5. Raise the heat and Increase the oil temperature to 375°F.  Working in batches, fry the potatoes a second time until golden brown and crispy. Transfer to the wire rack and immediately season with salt while the potatoes are piping hot.
6. Season the tomatoes with salt. 
7. On a large cutting board, stand the gyro vertically on the pointed ends of the metal skewers. Starting at the top of the gyro, run a long sharp knife along the outer edges of the meat to shave off thin slices. Rotate the gyro slightly and slice again. Repeat until all the meat has been sliced.
8. Working with 1 pita at a time, add a generous pile of sliced pork. Top with a big dollop or two of tzatziki sauce. Add a fistful of fries, several sliced tomatoes and a sprinkling of red onions. Garnish with fresh parsley.