Tuesday Night Supper Club--Chicken Gyros

it is times like these that i am a little bit glad

that
 i can't find my old photos

don't hate me
because

 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

and
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

arrived
 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

(printable recipe)

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

tomatoes-sliced

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

salt

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!