Tuesday, January 22, 2013

Chicken Gyros - And Important Lesson about Using a Broiler Pan

I'm looking forward to trying Kelly's crock pot recipe for Greek Pitas(especially after the rest of my story below).  We must have been on the same wave length because last night Tim and I had Chicken Gyros.   The basic recipe is from Annie Eats.  We embellish it with a few more things that we incorporate into our pita at the end.

There are no pictures with this recipe because of the lesson I learned about using broiler pans.  I decided to broil the chicken, but for some strange reason, decided to do this on a cookie sheet...very bad idea.  I broiled the chicken on one side for 5 minutes, but after turning the chicken, the sauce on the cookie sheet started to burn.  I set off two of the four fire alarms in the house....decided to finish off the chicken (it was almost cooked by time this happened) in the microwave to cut down on the smoke.  Ah well, it's a lesson I won't soon forget:-)  There's a reason you use broiler pans when you broil.

INGREDIENTS

2-3 boneless Chicken Breasts

For the Gyro Sandwich - all optional, make the sandwich you enjoy
Tomato
Spinach leaves 
Avocado 
Red Onion


Shred cucumber and then wrap in a towel to get rid of excess moisture.  Mix together yogurt, cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice.  Drizzle lightly with olive oil.  Refrigerate for at least 20 minutes to allow flavors to meld.

To prepare the chicken, combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a bowl.  Add chicken pieces and turn to coat.  Cover and refrigerate for about an hour.

Cook chicken either in a pan or with the broiler (remember to use a broiler pan...see my story above!)  Once chicken is completely cooked, transfer to a plate and let rest a few minutes.  Cut into strips.  Heat pitas in the microwave for 30-45 seconds.  Tope with chicken, sliced tomatoes, red onion slices, spinach leaves and avocado slices.

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