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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Greek Gyros with Tzatziki Sauce Recipe

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This recipe for Greek Gyros with Tzatziki Sauce is from Sharing the Apron, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/3 lbs. boneless chicken thighs

Gyro marinade
2 T. garlic finely chopped
2 T. lemon juice
1 tsp. black peppercorns
3/4 c. EVOO
2 T. paprika
2 1/2 T dried rosemary
2 1/2 T whole coriander seeds
2 1/2 T red pepper flakes
Coarse salt to taste

Skewer
1/2 large onion
1 bamboo skewer soaked in water 1 hour
Directions:
Directions:
1. Pound chicken thigh to 1/2" thick.
2. Combine the paprika, coriander seeds, peppercorns, dried rosemary, dried red pepper flakes and coarse sea salt and grind to a semi-course powder.
3. Add the garlic to the powder and grind it until the garlic blends in well with the spices. Add EVOO and lemon juice and mix very well.
4. Add the marinade to the chicken thighs and mix very well until all the chicken is coated with the marinade.
5. Cover tightly with plastic wrap and refrigerate overnight. One full day is best. If you're pressed for time, you can marinate for 2 hours.
6. Preheat oven to 375º and line a cookie sheet with parchment.
7. Take half an onion and spear it on the bamboo skewer pushing the onion 3/4 of the way down the skewer. This acts like a base on which the chicken thighs will sit.
8. Thread the chicken thighs on the skewer one at a time, making a small mound of chicken.
9. Place the skewer on the parchment lined cookie sheet and bake for 1 (one) hour. As oven temperatures differ, check that the chicken reaches 165º. Once the chicken reaches 165º F, turn off the oven and allow to cool in the oven for 15 minutes.
10. Once cooled enough to handle without burning yourself, you can shave the gyro meat. Serve with tzatziki sauce (recipe already in the book)
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes plus 1 day for marinade;
Personal Notes:
Personal Notes:
Using skinless, boneless chicken thighs (pargyot) is the way to go for this recipe. You can use chicken breast if you want dried gyros! Serve with pita, hummus, tehina and other veggies of your choosing (roasted eggplant, grilled onions, peppers, etc.)

 

 

 

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