Monday, September 14, 2015

Chicken Gyros


Every year, Lay's subjects our overly curious and gluttonous selves to some of the weirdest combinations in the history of chips with their "Do us a Flavor" contest. Despite the fact I should've known better after last year's winner, the disaster known as "Wasabi Ginger", I still found myself compelled to run the flavor gamut this year with Reuben (tastes like vienna sausage but works surprisingly well with beer), Southern Biscuits and Gravy (tastes surprisingly like gravy and is my favorite of the bunch), and Gyro (imagine dusting a chip with the gyro seasoning and some tzatziki leading to mostly positive results).

Following my brave trek to questionable Flavortown, I found myself in charge of making dinner for the evening. Utterly devoid of the ability to think for myself due to "chip belly", I drew inspiration from my day's adventure and decided to make some Gyros. Given a lack of ground lamb and the ever present and judging wedding diet, I decided the healthier chicken variety was the way to go.

Would Lay's evil finally lead to something good, or would "chip belly" be my undoing?

Chicken Gyros
Adapted from All Recipes
Servings: 4 Gyros
Time:  2 hours (inactive for ~ 90)
Freshness

Tzatziki 
16 oz Greek yogurt
1 cucumber, peeled chopped
1 1/2 tsp dill weed
2 cloves garlic, minced
1 tsp white wine vinegar
1 tsp lemon juice
1 tbsp olive oil
Salt and pepper to taste


I <3 you, tzatziki
The Rest
4 cloves garlic, minced
Juice of one lemon
2 tsp red wine vinegar
2 tbsp olive oil
1 tbsp dried oregano
Pinch of red chili flakes
Salt and pepper
4 Pita rounds
1 tomato, diced
1 cucumber, diced
1 red onion, sliced
lettuce, shredded


  1. Get your greatest inspiration of the day from potato chips and question your life.
  2. Prep the tzatziki by blending the Greek yogurt, cucumber, dill, garlic, white wine vinegar, lemon juice, olive oil, salt, and pepper together in a blender until smooth. Refrigerate until ready.
  3. Make your chicken marinade by whisking the garlic, lemon juice, red wine vinegar, olive oil, oregano, salt, pepper, and red pepper flakes together in a bowl. Cover the chicken with the marinade in a large ziploc bag or bowl, tossing to coat. Refrigerate for at least one hour.
  4. Preheat your oven's broiler and position the top rack ~ 6 inches from it.
  5. Broil the chicken (removing excess marinade first) on a baking sheet lined with foil for 2-4 minutes per side until it is lightly browned and cooked throughout. 
  6. Heat up your pitas rounds for ~1-2 minutes per side in a pan over medium heat until warmed throughout. 
  7. Top your pita with chicken, tomato, cucumber, red onion, lettuce, and glorious tzatziki.
The amount of tzatziki was tripled following the picture.
These chicken gyros were exactly what I was looking for and far exceeded the day's earlier potato chip witchcraft. Surrounding meat, cheese, and fresh, crunchy veggies with warm pita bread is one of the greatest ways to dine, but the true star was the creamy, smooth, cucumber-packed tzatzki sauce that I will now attempt to put into tiny packets that I carry with me to put on everything.

Robin's preferred method of eating a gyro was far more efficient but far less appetizing. It looks like it's talking to me with a full mouth.

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