Thursday, July 31, 2008

Chicken Gyros

Well, we are going to the local county fair tonight, and I am not cooking; however, I have a recipe to share with you that goes along with tonights theme.



The Menu:
Chicken Gyros

The Origional Recipe:
I love Gyros (pronounced Year-Oh's or if you live in the boonies, such as I, they pronounce them GI-Row's and that just doesn't sound right to me!! I will not order them using the latter of the two pronunciations, so I make my husband do it!). I found this recipe on Babycenter from Lou - CallMeLou; Thanks Lou! Gyros normally contain Lamb meat...

Chicken Gyros

4 pieces flat bread of pitas
2 1/2 tsp red wine vinegar, divided
1 T fresh lemon juice
1 1/2 T fresh oregano or 1 1/2 tsp dried oregano
1 1/2 T fresh thyme or 1 1/2 tsp dried thyme
1/4 tsp black pepper
1/4 C extra-virgin olive oil
2 medium tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3 oz. crumbled Feta
1/4 C kalamata olives, pitted, if desired
4 boneless, skinless chicken breast halves, cut into 4-inch pieces
1/2 C plain yogurt
1 small cucumber, roughly chopped (peel first, if desired)
1 1/2 T finely chopped fresh dill or 1 1/2 tsp dried dill

Heat oven to 250.
Wrap the bread in foil and place in oven to warm.
Meanwhile, in a large bowl, combine 1 1/2 tsp of the vinegar, the lemon juice, oregano, thyme and pepper. Whisking constantly, slowly add the oil in a steady stream.

In a separate bowl, combine the tomatoes, onion, Feta and olives. Pour 2 1/2 T of the vinegarette over the tomato mixture and toss; set aside.

Rinse the chicken and pat it dry with paper towels. Add it to the remaining vinegarette and toss. Heat a grill or broiler on high. Cook the chicken, turning occasionally, until cooked through, 5-7 minutes total.

Meanwhile, combine the yogurt, cucumber, dill and the remaining vinegar in a bowl. Spoon some of the cucumber mixture onto each piece of bread and top with the chicken and the tomato salad


The Way I Made it My Own:
I don't like olives and Gyros dont have cheese on them, either... Sooo...

My chicken Gyros
4 pieces flat bread of pitas

2 1/2 tsp red wine vinegar, divided
1 garlic clove, minced
1 T fresh lemon juice
1 1/2 T fresh oregano or 1 1/2 tsp dried oregano
1 1/2 T fresh thyme or 1 1/2 tsp dried thyme
1/4 tsp black pepper
1/4 C extra-virgin olive oil

2 medium tomatoes, cut into wedges
1/2 small red onion, thinly sliced
1 cup shredded lettuce

4 boneless, skinless chicken breast halves, cut into 4-inch pieces

1/2 C plain yogurt
1 small cucumber, roughly chopped (peel first, if desired)
1 1/2 T finely chopped fresh dill or 1 1/2 tsp dried dill

Heat oven to 250. Wrap the bread in foil and place in oven to warm.

Meanwhile, in a large bowl, combine 1 1/2 tsp of the vinegar, garlic, the lemon juice, oregano, thyme and pepper. Whisking constantly, slowly add the oil in a steady stream.

In a separate bowl, combine the tomatoes and onion. Pour 2 1/2 T of the vinegarette over the tomato mixture and toss; set aside.

Rinse the chicken and pat it dry with paper towels. Add it to the remaining vinegarette and toss. Heat a grill or broiler on high. Cook the chicken, turning occasionally, until cooked through, 5-7 minutes total.

Meanwhile, combine the yogurt, cucumber, dill and the remaining vinegar in a bowl.

Spoon some of the cucumber mixture onto each piece of bread and top with the chicken and the tomato and onion and lettuce

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