Saturday, February 9, 2013

Chicken Gyro Recipe

Last night was one of those perfect nights with friends- complete with bonfire, acoustic guitar, nostalgic story telling, crazy dancing, and burgers at 2am. It was also a little celebration for taking my final FTCE (Florida Teacher Certification Exam). I'm SO glad to be done with those exams. They aren't too hard, but pretty pricey and way too long. Bad news is I have to take two Tennessee ones now [sigh]. Hopefully these won't be too hard, either! Certification is a tricky thing, y'all.

So after (hopefully) acing my FTCE and staying up late last night, I was so happy to sleep in today and decided to make chicken gyros for dinner! I spent the summer of 2010 in Paris with Cru at UF doing outreach on college campuses and we absolutely fell in love with gyros, or kababs, as they called them. You have to eat them with fries stuffed inside and you have to have a banana/Nutella crepe for dessert. Sorry. Those are the rules.
See- House of Gyros, what more could you ask for?!

My first Parisian crepe. Oh baby. 
So tonight I had a little taste of Paris again. Awwww. Before I tell you about the food, let me introduce you to my IPad stand I use in the kitchen. It is magical.

I use online recipes A LOT (and listen to music) so it comes in handy.
You can find it here by Belkin

Anyway, important things: I used the gyro recipe from Hungry Girl and doubled it so we would have 4 servings :

Ingredients (original amounts for 2 servings): 
1/4 cup plain fat-free Greek yogurt
3 tbsp. peeled and finely chopped seedless cucumber
1 1/2 tsp. chopped fresh dill
1 tsp. lemon juice
1/4 tsp. chopped garlic
1/8 tsp. salt
Marinade and Chicken
1/3 cup lemon juice
1 1/4 tsp. dried oregano
1 tsp. chopped garlic
1/8 tsp. salt
8 oz. raw boneless skinless chicken breast, cut into 1-inch cubes
2 high-fiber pitas
1/4 cup chopped seedless cucumber
1/4 cup halved grape or cherry tomatoes
2 tbsp. crumbled reduced-fat feta cheese

All of the above. And fries. Duh. 

Mix your sauce ingredients, cover it, and put it in the fridge.
Mix your marinade. 
Chop up your chicken and put it all in a giant ziploc bag for at least 20 minutes in the fridge.
Dance to music in the kitchen until your 20 minutes is up [optional].

Then you saute the chicken on the stove, put the fries in the oven, and mix together the chopped cucumber, halved grape tomatoes, and feta cheese.

When you are ready to assemble, you can warm the pita up in the microwave, then put some sauce, chicken, and cucumber mixture in your pita. Fries go last ;) Also, I put everything INSIDE the pita because it was easier, but the website originally said to put it on top. To each his own.
Mmmmm so yummy. 
Afterwards, homemade crepes from Skinnytaste! With bananas and Nutella, of course.
C'est bon. C'est tres tres bon.
Hey, let's just run away to Paris and eat like this every night. Who's with me??

1 comment:

  1. Sounds yummy. I will have to try both of these recipes.