• 9/1 National Gyros Day 5

    From Dave Drum@1:18/200 to All on Tue Aug 30 09:45:18 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Trojan Chicken Gyro
    Categories: Poultry, Breads, Dairy, Herbs, Citrus
    Yield: 4 Servings

    1 1/2 lb Chicken tenders
    Extra virgin olive oil for
    - the pan

    MMMMM-------------------CHICKEN GYRO MARINADE------------------------
    1 c Greek yogurt
    Juice of 1 large lemon
    2 tb Extra virgin olive oil
    2 tb Red wine vinegar
    3 cl Garlic; minced
    Salt & black pepper;
    - generous pinches
    1 tb Oregano
    1 ts Sweet paprika
    1 ts Ground cumin
    1 ts Ground coriander
    pn Cayenne pepper

    MMMMM-----------------------TZTAZIKI SAUCE----------------------------
    3/4 English cucumber; partially
    - peeled (striped), sliced
    1 ts Kosher salt; divided
    5 cl Garlic; peeled, finely
    - grated or minced
    1 ts White vinegar
    1 tb Extra Virgin Olive Oil
    2 c Greek yogurt
    1/4 ts Ground white pepper

    MMMMM------------------------TO ASSEMBLE-----------------------------
    Pita bread
    1 lg Tomato; sliced
    1 Cucumber; sliced
    1 Bell pepper; cored, sliced
    1 sm Red onion; sliced in half
    - moons
    Pitted kalamata olives

    Marinate chicken and prepare gyro fixings. In a larger
    mixing bowl, combine the marinade ingredients, mix well.
    Add the chicken tenders and mix to make sure chicken is
    well coated with the marinade. Cover and refrigerate for
    30 minutes (or refrigerate overnight.)

    MEANWHILE, MAKE TZTAZIKI SAUCE: Prep the cucumber. In a
    food processor, grate the cucumbers. Toss with 1/2 tsp
    kosher salt. Transfer to a fine mesh strainer over a
    deep bowl to drain. Spoon the grated cucumber into a
    cheese cloth or a double thickness napkin and squeeze
    dry. Set aside briefly.

    In one large mixing bowl, place the garlic with
    remaining 1/2 tsp salt, white vinegar, and extra virgin
    olive oil. Mix to combine.

    Add the grated cucumber to the large bowl with the
    garlic mixture. Stir in the yogurt and white pepper.
    Combine thoroughly. Cover tightly and refrigerate for a
    couple of hours.

    When ready to serve, stir the tzatziki sauce to refresh
    and transfer to serving bowl, drizzle with more extra
    virgin olive oil, if you like.

    COOK CHICKEN. Heat 1 tbsp extra virgin olive oil in a
    non-stick skillet over medium-high until shimmering but
    not smoking. Add chicken tenders to the pan (make sure
    to shake off any excess marinade before adding chicken
    to the pan.) Cook on one side undisturbed for 5 minutes
    until browned. Using a pair of tongs, turn chicken over
    and cook on other side for another 5 minutes or until
    chicken is done. (See notes for outdoor grilling)

    ASSEMBLE THE CHICKEN GYROS. Warm up some pita. Spread
    Tztaziki sauce on top, then add chicken (about 2 to 3
    tenders) and top with tomato, cucumber, green pepper,
    red onion and olives as you like. Wrap the pita up and
    enjoy!

    Author: Suzy Karadsheh

    RECIPE FROM: https://www.themediterraneandish.com

    Uncle Dirty Dave's Archives

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