March 20, 2010

Chicken gyros

OK - these certainly are not an authentic gyro by any stretch of the imagination. But, they are easy and really good. I use ground chicken to make these, but you could use beef and/or lamb if you prefer. I am pretty sure I originally saw the meat portion of this meal on the Food Network a couple of years ago. That's where I got the general idea for these wraps. I usually use regular feta cheese in the chicken; however, this time I used this cheese which is a Greek sheep and goat milk feta cheese flavored with mint and oregano. It's really delicious. I served these with some Greek potatoes. This recipe will make about four to six wraps.

Chicken gyros
1 lb ground chicken
about 1/3 cup frozen spinach, thawed with liquid squeezed out
about 1/3 cup crumbled feta cheese
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
salt and pepper to taste

Pre-heat oven to 350 degrees. Spray a glass baking dish with non-stick cooking spray. In a large bowl, mix all of the ingredients for the chicken. Form the mixture into a loaf shape (relatively flat) and place in baking dish. Bake until the top is golden and the internal temperature reaches about 165 degrees, about 40-45 minutes.

yogurt sauce:
1 cup plain Greek yogurt (I use non-fat)
juice and zest of half a lemon
about 2 tablespoons fresh chopped mint
about 2 tablespoons cucumber, finely diced
dash of salt

Mix all of the above ingredients in a small bowl and refrigerate until time to serve.

When the chicken is finished, let it rest for about 5 minutes and then slice in into about 1/4-inch pieces.

Place the chicken on a warmed pita (pocket-less preferred) or flatbread. Top with the yogurt sauce. Additional toppings include thinly sliced red onions, diced tomatoes, lettuce, extra cucumber, extra mint, and/or Greek olives (pitted).

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