This dish features simple ingredients but when they all come together it’s magic. As such, there are countless regional variations; In Canada there are donairs,  in Greece there are gyros, in Pakistan there is Shawarma, and in the UK there are doner kebabs.  Popular variations in North America are Greek style (pictured below) and Hawaiian, which typically feature pineapple and sweet and sour sauce on top of the standard lettuce, onion, tomato, and creamy sauce. We cheated and used store bought pitas this time but the five other components we made from scratch. If I could have changed one thing about this dish I would have browned up the pulled chicken a bit in a cast iron before adding the sauce so it would have been crispier in the pita but other than that this was late-night culinary perfection! Enjoy the photos and recipes below!

 

Fresh Vine-Ripened Romas from our Greenhouse

Cutting up the Tomato for Salsa

Making the Tomato Salsa

Fresh Cilantro

Fresh Tomato Salsa

Browning the Chicken

The Secret Braising Ingredient - Concentrated Chicken Stock

Adding Concentrated Chicken Soup Stock

The Browned Chicken

The Seasoned Chicken Ready for Pressure Cooking

30 minutes in the Pressure Cooker

Finished Chicken

Pulled Chicken

Reduced and Finished Gravy

The Gravy

Finished Seasoned Pulled Chicken

Romaine Lettuce

Start with Lettuce

Dressing up the Gyros with Pickled Onions

Dressing up the Gyros with Tzatziki

Adding Fresh Tomato Salsa

Letting the Ingredients Fall in

Pulled Chicken Gyro

Tzatziki Sauce

Spicing it up a bit

Morgyn's Finished Gyro

Adding Chicken to Gyro

Finished Gyro

 

 Pita Breads

 

~3 cups flour

1 1/4 cup warm water

2tsp salt

1 pkg yeast

2 tblsp oil

 

Mix one cup flour, oil, salt, and the warm water together in a stand mixer along with the package of yeast. Allow yeast to bloom/form a sponge if necessary. Turn on your mixer and add flour until the dough just pulls away from the inside of the bowl. Knead for three to five minutes. Cover and allow dough to rise until it doubles in size. Remove from bowl to a floured surface and divide into eight equal pieces. Roll each into a ball and set on a covered baking tray to rise again for another 20 minutes or so. Preheat a cast iron skillet to medium heat while you roll out the dough balls to about 1/2″ height. Cook each pita bread until slightly brown on each side before flipping. If done correctly, your pitas will start to rise shortly after you flip them over so they will be hollow in the middle. Allow to cool before stuffing. Enjoy!

 Pita Breads on the Rise

 

Tzatziki Sauce

375 mL 3% yogurt, or use Greek style yogurt if you want it thicker

1/2 small lemon, juiced

4 large garlic cloves, minced (add more if you like garlic!)

1/3 English cucumber, shredded

1 tsp finely chopped dill

1/2 tsp salt to taste

1/2 tsp ajinomoto

Put all ingredients in a bowl and mix well. Allow flavors to mingle for at least twenty minutes.

Enjoy!

 

Tzatziki Sauce