Chicken Gyros

March 9, 2009 · 85 comments

in chicken/poultry,greek,healthy

I am in love with gyros (yee-ros, and roll that R!).  I am not so much in love with JY-rohs. Sorry, I had to. ;)

Tender, flavorful lamb, garlicky tzatziki sauce, warm pita, tomatoes and (sometimes) onions…what more could you ask for?  Chicago is a mecca of the gyro and yet, I find I don’t get to eat them all that often. It’s a shame, really.  When I do find a place with a great gyro, though, you’d be hardpressed to keep me away. I used to eat them quite a bit at my family’s restaurants (yes, that’s plural; everyone in my family works in a restaurant. We fit the stereotype.),  but I find that now I tend to gravitate toward the chicken gyro, at least occasionally, as a lighter option when I go back to Michigan.

I was fortunate enough to find a new market (well, it’s new to me, not new to others) relatively nearby that has a lot of Greek food items I can’t find anywhere  but Greektown. Greektown is a major pain in my arse to get to, but this place (HarvesTime, for all you Chicagoans), thankfully, isn’t.  I was so happy to procure some Greek pitas there that I was inspired to make some chicken gyros at home. Traditional Greek pitas are pocketless and pliable, not like most of the stuff that has a pocket and is tiresome to chew that you normally pick up at the grocery store.

This is pretty similar to my shish kabob recipe but I use some plain yogurt in place of some of the oil in order to keep it moist and light.  If you can’t grill, a broiler is a great substitution. I use mine ALL the time.

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