Greek food!

Greek food!


So in between me doing my Europe blog, I did get the urge to TRY and make some of the food I tried while I was there.   Heeeeereeeee we go....

Chicken Gyros

For serving:

4 pitas or flatbreads, warmed for 20 seconds in the microwave between damp paper towels

Diced tomatoes

Diced red onion

Feta cheese

For the chicken:

2 teaspoons garlic, minced (about 4 cloves)

Juice of 1 lemon

2 teaspoons red wine vinegar

2 tablespoons extra virgin olive oil

2 heaping tablespoons Greek yogurt

1 tablespoon dried oregano

A few shakes of salt and pepper

1 pound of boneless, skinless chicken strips

For the Tzatziki sauce

3 tbsp. olive oil

1 tbsp. vinegar

2 cloves garlic, minced finely (or 2 spoonful’s of preminced garlic)

1/2 tsp. salt

1/4 tsp. white pepper

1 ½  cup Greek yogurt, strained

½  cup sour cream

2 cucumbers, peeled, seeded and diced (I know the picture shows only 1, but take my advice, use 2)

1 tbsp. chopped fresh dill

For the Greek fries

Prepackage of fries (I just pick out crinkled frozen ones)

Greek seasoning (in the spice aisle, there are TONS to choose from)

Preparation

Tzatziki Sauce

3 tbsp. olive oil

1 tbsp. vinegar

2 cloves garlic, minced finely (or 2 spoonful’s of preminced garlic)

1/2 tsp. salt

1/4 tsp. white pepper

1 ½  cup Greek yogurt, strained

½  cup sour cream

2 cucumbers, peeled, seeded and diced (I know the picture shows only 1, but take my advice, use 2)

1 tbsp. chopped fresh dill

I found out that traditional Tzatziki does not have sour cream or white wine vinegar, so if you want to go really tradish, just leave those ingredients out, substituting with just more yogurt.  Continue with the following instructions...

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. 

Make sure that when you are cutting and dicing up the cucumbers, you MAKE IT SAFE!  Cut it so there is a sturdy edge to cut safely.  Fingers and blood is not part of the recipe. 

Using a whisk, blend the yogurt with the sour cream.  Add the olive oil mixture to the yogurt mixture and mix well.  Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Garnish with a sprig of fresh dill just before serving.

Preparation 

Chicken

2 teaspoons garlic, minced (about 4 cloves)

Juice of 1 lemon

2 teaspoons red wine vinegar

2 tablespoons extra virgin olive oil

2 heaping tablespoons Greek yogurt

1 tablespoon dried oregano

A few shakes of salt and pepper

1 pound of boneless, skinless chicken strips

Combine all of the above ingredients except for the chicken in a dish, and whisk together to make a marinade. 

Add in chicken, and turn to coat. Cover, and place in the fridge for 1 hour to marinate.

Preheat the oven to 350 degrees.

After the chicken is done marinating, place on a foil lined baking sheet and bake for 20-30 minutes, or until it is cooked thoroughly and juices run clear. They are relatively small, cook evenly, and are done in 20 minutes flat.  I ALWAYS take the chicken out and cut into each one at the thickest part to make sure that there is no pink in sight! 

After your chicken is thoroughly cooked, allow it to rest for a few minutes, and then slice it into smaller strips.

Preparation 

Greek Fries

Prepackage of fries (I just pick out crinkled frozen ones)

Greek seasoning (in the spice aisle, there are TONS to choose from)

For the fries, follow the instructions on how to bake them.  Put the fries in a bowl and add the Greek seasoning to taste (a little goes a long way…you do not want all the flavors battling each other).

Assemble gyros with chicken, tzatziki sauce and your pick of tomatoes, onions, Greek fries and/or feta cheese (for those cheeseaholics out there like me).

Bon Appétit