Wednesday, May 25, 2011

Chicken Gyros

I love traditional gyros and if the local place hadn't closed AND we had a leg of lamb on a spit, we would have had traditional gyros. However the thing I like about making my own is, I can adjust the sauce according to taste and use chicken, something we do have on hand.

I added more garlic to the sauce (of course) and grated some onion into it as well. While it didn't turn out as thick as our formerly local place, it was a hit with The Good Husband.

1 seedless cucumber
1 1/2 cups Greek yogurt
1 teaspoon fresh lemon juice, divided
6 garlic cloves, minced, divided
1 tomato, diced
1 small onion
1/4 cup extra-virgin olive oil
1 rounded teaspoon dried oregano
1 rounded teaspoon dried rosemary, crumbled
4 (8-inch) pocketless pita rounds
2 pounds boneless, skinless chicken breast, sliced

~Peel and grate 1 cucumber, then wrap it in a clean kitchen towel and squeeze to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, half of garlic, 2 tablespoons grated onion and 1/4 teaspoon each of salt and pepper to make tsatsiki. Cover and refrigerate for one hour.

~Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.

~Heat griddle over medium high heat and cook chicken until done, basting with remaining oil. Remove chicken from griddle and heat bread, oil side down for one to two minutes until slightly blackened.

~Top each pita with chicken, sliced onion and tomato and serve with tsatsiki.

recipe inspired by: epicurious

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