Have I mentioned that I have way too many cookbooks? My Mother In Law used to manage housewares at Dillards and they would get in a lot of celebrity chef cookbooks. She picked up a Deen Brothers cookbook and it has some really good recipes in it. The one I chose is a chicken gyro. I love all the flavors in a gyro and this just lightens it up by using chicken. Of course Tom would not eat this because of that vexing protein so this was cut in half.
This recipe is in two steps, the marinade and then the cooking.
For the marinade you need chicken, olive oil, garlic, oregano, cumin, salt and pepper.
Cut your chicken into 1 inch pieces.
Get it in a bowl and add your garlic, I just used my garlic press to mince it.
Add in the oregano, cumin, salt, pepper and olive oil.
Cover it and put it in the fridge for at least an hour.
After it has marinated it is on to round 2, cooking and eating. Preheat your oven to broil and lets gather ingredients. You need pita bread, dill, onion, greek yogurt, garlic, lemon juice, tomato, cucumber and lettuce. I didn't have lettuce so it didn't make it on my gyro.
Chop your dill and onion.
Get the yogurt, dill, onion, garlic, lemon juice, salt and pepper into a bowl and stir to combine.
Get the chicken out on a tray, I used nonstick foil on mine for easy cleanup. Pop it under the broiler for about 6-8 minutes.
While the chicken cooks chop up your gyro toppings.
Smear your sauce on a warmed pita and you are almost ready to eat!
Get the chicken out of the oven and layer some on the pita with your veggies.
This was so good, and so easy to make. I made way too much sauce but Tom helped me take care of it by using it as a veggie dip for the leftover cucumber. If you don't make the whole sandwich I would definitely recommend making the sauce as a light and tangy dip.