These are the gyros recipes Shelly’s kids made for her birthday. Can’t wsit to try them!
Mediterranean Meatballs
1 lb ground chuck
1/4 cup Italians breadcrumbs
1 large egg
2 Tablespoons chopped flat-leaf Italian parsle
1 Tablespoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
Preheat oven to 425°. Mix all ingredients together. Form into small balls and place on lightly greased cookie sheets. Bake for 4 minutes or until no longer pick inside
Greek Chicken
2 lbs boneless, skinless chicken breasts
1/4 cup extra virgin olive oil, plus more for brush
1/4 cup lemon juice
3 Tablespoons plain Greek yogurt
1 Tablespoon red wine vinegar
1/3 cup chopped red onion
2 cloves garlic
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon coriander
Salt and pepper, to taste
Tzatziki
1 medium cucumber, peeled, seeded, and chopped
1 teaspoon salt, plus more to taste
1 cup plain Greek yogurt
1 clove garlic, minced
1 Tablespoon fresh lemon juice
1 Tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 Tablespoon chopped fresh dill (or 1 tsp dried)
Freshly ground black pepper
6-8 Greek Pita Flatbread
Diced Roma tomatoes, peeled and diced cucumbers, chopped romaine lettuce, diced red onions, feta cheese, cilantro, kalamata olives (olives optional)
To make Greek chicken
1. In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, oregano, thyme, coriander, salt and pepper.
2. Place chicken in a gallon ziplock bag, pour marinade over chicken, seal bag while pushing out air, and transfer to refrigerator to marinate for 2-4 hours. Remove chicken from fridge 40 minutes before cooking, leaving in the marinade.
3. Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill till cooked through (internal temp should be 165°), rotating once halfway through.
4. Remove from grill, transfer to plate and brush lightly with olive oil and allow to rest ten minutes. Dice into strips.
To make tzatziki:
1. Place cucumber in a mesh strainer or colander and sprinkle with salt. Toss to coat evenly, and allow to rest 30 minutes at room temperature.
2. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid out by wringing the paper towels. Place cucumbers in food processor and pulse until desired size.
3. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill and salt and pepper to taste.
4. Pulse to blend (or if you want it chunky you can simply stir it in. Store on fridge in air tight container up to three days.
To assemble:
Layer chicken in a row along center of pita, top with lettuce, tomato, cucumber, olives, onion, feta, cilantro, and tzatziki sauce.
