Tuesday, November 11, 2014

Chicken Gyros

Gyros are the ultimate Greek junk food. They are like the Mediterranean twist of the standard American burger. I am a big fan of gyros (pronounced yeer-oh), but I didn't think that I could ever make that at home. You see, they are traditionally cooked on this enormous rotating spit. They are then shaved off and served atop pita bread with tomatoes, onions, and tzatziki sauce. A side accompaniment is often the Greek version of fries (just like burgers!) A mixture of lamb and beef is usually the meat of choice for gyros here in the US, but in Greece chicken and pork are used.

As you can see, I went the Grecian route by making my gyros out of chicken. That's where the authenticity ends, though, since I used ground chicken, baked mine in the oven, and used oats and egg to kind of bind the mead together. It was a delicious twist off a worldwide favorite.
Oh, and just as a side note, tonight's recipe is not part of my Meals Around the World project. I just wanted to experiment with this recipe that I found for ground turkey gyro meat. Stay tuned for when I actually cook Greece. It is sure to be good and hopefully more authentic.
Chicken Gyros
inspired by this recipe
1/2 pound ground chicken
4 tbsp quick oats
1 egg yolk
1/2 tsp paprika
1/2 tsp dehydrated oregano
1/2 tsp dehydrated parsley
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
pinch of cumin
2 tbsp. oil
pita bread
tzatziki sauce
crumbled feta
chopped tomatoes, onions, peppers
Preheat your oven to 350 degrees and line a baking pan with tin foil. Combine the chicken, oats, egg yolk, and seasonings. Mix until everything is incorporated. Spread the mixture out onto the tin foil to make a 9"x13" rectangle, about a quarter inch thick. Bake for 30 minutes. Allow the cooked meat to cool slightly before cutting into thin strips. Heat the oil in a skillet over medium high heat and fry the strips of meat for a few minutes until golden and crispy. Serve wrapped in the pita and topped with the tzatziki, feta, and veggies.

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