Today’s inspiration comes from here:
I rarely cook anything Greek. However, I think it will change soon So far, I’ve met three Greek people and I’ve just realized that I have “food memories” connected with all of them. The first one, Christina, I met in Rome when I was couchsurfing with my boyfriend. We stayed by a great host, Daniele, who introduced us to Christina. She taught us basics of Greek alphabet and shared experiences of cooking Moussaka both in Rome and Greece. The stories were warm and sentimental… The second Greek I met, George, came to Poland for a student exchange programme. I remember the bread he brought from Greece, similar to Pumpernickel, he gave me to taste, and popcorn flavoured jelly bean I had for the first time in my life Finally – my dear Anthi:) A lovely friend I met in China and with whom I spent a whole month. We had many culinary adventures together ( Come on, we were in China! ) but the thing I will long remember is a feeling of nostalgia when Anthi was talking about her father who owns a small restaurant with a REAL Greek food in Karpenísi.
I’m well aware of the fact that my Gyros is not REAL Greek food, but it brought a lot of nice memories and its taste is very nice too
Here comes the recipe ( As I did it. For the original recipe go to: http://annies-eats.com/2009/06/02/chicken-gyros/) :
For the tzatziki:
2 cups Greek yoghurt
2 cucumbers, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. apple vinegar ( I ran out of the white wine one )
Salt and pepper
Squeeze of fresh lemon juice
extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. Greek yoghurt
1 tbsp. dried oregano
Salt and pepper
60 dag turkey pieces (I tend to substitute chicken with turkey whenever it’s possible. The reason is simple ( but the sentence is complicated ) : turkey is less popular than chicken, so it gets less antibiotics and hormones in its food because it doesn’t have to grow as quickly as chicken for which the demand is huge.)
Pita bread ( I used whole wheat one)
Fresh tomatoes, seeded and diced
Red onion, sliced thin
- I didn’t drain the yoghurt, because many readers left comments that if using Greek yoghurt, the proccess is not that necessary.
- Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yoghurt, shredded cucumber, garlic, vinegar, salt and pepper to taste, add lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- In a medium bowl combine the garlic, lemon juice ( I think my lemon was too juicy, and so the chicken became slightly too acidic), red wine vinegar, olive oil, yoghurt, oregano, salt and pepper to taste. Whisk together until mixed well. Add the turkey pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
- Cook the meat as desired, either in the skillet or with the broiler. (I cooked the turkey in a skillet.) Once it’s completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
- Heat pitas (I heated them on a toaster rack for heating buns). Top with meat, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
Here comes the photo:
( I know the quality sucks, I promise I’ll try to improve next time )