Carolina AM Cooking: Chicken Gyros

Carolina AM Cooking: Chicken Gyros
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Chicken Gyro 

yields: 4 gyros

Chicken Thighs, boneless,

skinless 4-5 ea

Dry Oregano 2 tsp

Salt, kosher as needed

Black Pepper as needed

Juice of Lemon 1

Olive Oil 1 Tbl

Butter, unsalted 4 Tbl

Pita Bread 4 ea

Bibb Lettuce as needed

Tomato, large chop 1 ea

Cucumber, peeled,

large chop 1 medium

Feta Cheese 1/4 cup

Tzatziki Sauce see recipe

Pickled Onions see recipe

  1. Prepare your greek dressing, pickled onions, and cucumber sauce.  Set each dressing aside in the refrigerator until you are ready to use.
  2. Marinate the chicken thighs with the oregano, salt, black pepper, lemon juice for about 1 hour.
  3. Once the chicken is marinated, heat a tablespoon of olive oil a large non-stick frying pan over a medium high heat and cook chicken on both sides for 3-5 minutes each.  Making sure the chicken reaches an internal temperature of 165 degrees or that it is no longer pink.  Set on a cutting board and slice think slices on a bias.
  4. Mix your cucumbers and tomatoes in a small bowl with the quick greek dressing and set aside until you are ready to assemble your gyros.
  5. For assembly: Once the dressing, sauce, onions and chicken is ready.  In a clean non stick pan, heat 1 tablespoon of butter and grill 1 pita bread on both sides until toasted and and then set aside and repeat with another tablespoon of butter and a pita, until all the pitas are grilled.  Then, start assembling your gyros at your own discretion.  There is no wrong way to enjoy your gyro.  I prefer the chicken first, then lettuce, tomato & cucumber mix, pickled onions, feta cheese and last but most certainly not least the cucumber sauce.

Quick Greek Dressing

Oil 1 Tbl

Red Wine Vinegar 4 Tbl

Oregano 1/4 tsp

Salt, kosher pinch

Black Pepper pinch

Juice of Lemon 1

Sugar 1/2 tsp

1.  Add all ingredients to a small bowl, except the oil.  Then drizzle the oil in while whisking to emulsify the dressing.

Pickled Red Onions

Red Onions, sliced thin 1/2 ea

Oregano, dry 1/4 t

Lemon Juice 1/2 ea

White Vinegar 1/4 c

Sugar 1 1/2 tsp

Salt 1 tsp

Black Pepper pinch

  1. Prepare onions by cutting them in half, slicing thin slices and place them in a bowl.
  2. In a small sauce pot bring all the other ingredients to a simmer.
  3. Gently place the onions into the simmering liquid and allow to cook, over a low to medium heat for another 5 minutes, stirring frequently.
  4. Remove the pot from the heat, transfer to a bowl and allow to stand until the onions turn a nice shade of purple/pink.
  5. Set aside until you are ready to use the onions or store in an air tight container.  Good for 7 days.

Cucumber Sauce

Greek Yogurt, plain 1 cup

Sour Cream 1 Tbl

English Cucumber, 1/2 ea

peeled, rough chopped

Fresh Garlic, 2-3 pcs

peeled, rough chopped

Garlic Powder 1/4 tsp

Juice of Fresh Lemon 1 ea

Olive Oil 1 tsp

All Purpose Seasoning 1/2 tsp

Fresh Chopped Dill 1/4 tsp

or dry dill pinch

  1. Prepare the cucumber and garlic and add to a food processor and pulse until fine chopped.  Do not puree, because the cucumber will not be strainable.
  2. Place cucumber/garlic mixture in a fine strainer and press as much water out as possible, then place in a bowl.  Combine all the rest of the ingredients and whisk together.
  3. Store in the refrigerator until you are ready to use.  Save any unused in an air tight container.

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