Tuesday, March 16, 2010

Tuesday Night Supper Club--Chicken Gyros

it is times like these that i am a little bit glad
 i can't find my old photos
don't hate me
 i spent a year in italy
i know how fortunate i am
it was
my junior year of college
and when that year of education was over
i packed my duffle and headed south
first to sicily
(which is a whole different story)
then to greece
the plan was to spend 1 week in mykonos
and then meet up with some other friends 
on santorini
mind you...
there were no cell phones
there was only
meet us on this day at this place at this time
very sleepless in seattle, no?
except we were all girls

i was traveling with two other girls to mykonos
and the three of us settled in nicely
and enjoyed ourselves more than anyone should
gorged ourselves on chicken gyros
every day for lunch
partly because they were so yummy
and partly because they cost next to nothing
to make a long story short
because i know you are dying to know
we never made it to santorini
the biggest storm ever to hit the islands
 the day before our scheduled departure
and didn't leave for 2 weeks
no boats in or out
at least i think that is how the story went
grin with me
here is my version of the chicken gyros
we ate
day after day
much to my delight
Chicken Gyros
4 large chicken breasts-cut in half crosswise
1/2 tsp oregano
1/2 tsp kosher salt
1/2 tsp black pepper
finely grated zest from a med to lg lemon
olive oil
lettuce leaves
pita bread
(i like to buy the fresh thick pita from a specialty store, but this works with the grocery store kind too!)
In a bowl, mix the salt, pepper, oregano and lemon zest.  Rub the chicken with olive oil and the spice mixture, then begin stacking on the skewer. You may need to cut the top of the skewer off to make it fit in your oven.  Place in a 400 oven and let it cook until it is done use a meat thermometer.  Let the chicken cool a bit and then begin slicing on the vertical, just like you see them do at your local donner kebab place.  Fill each pita with chicken, lettuce, tomato, roasted potato and tzatziki sauce. Fold and enjoy!
Tzatziki Sauce
1 small container plain non-fat yogurt
1/2 cucumber--halved, peeled, seeded and sliced paper thin
1/4 tsp garlic powder
1/4 small onion--sliced paper thin
salt and pepper to taste
mix all ingredients together and let sit in the refrigerator at least an hour, but ideally overnight.
Roasted Potato Wedges
1 large russet potato--cleaned and cut into wedges
olive oil
toss the potatoes in the olive oil and sprinkle with salt.  place in a 400 oven to bake until nicely browned.  check for doneness at 30 minutes
Wait...don't go!!!
i want to show you the most fun part of this whole thing
it is my homemade
meat stacker
you know
like you see in the kebab places
i have this beer can chicken thing
and where you are supposed to put the beer
i put foil
and a skewer
apologies for the poor photo quality
and then i stacked the chicken breasts
like so
and just popped it in the oven
easy, right?
Eat Up!


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