Category Archives: Greek Fusion

Gyros with Greek Chicken, Tzatziki and Homemade Greek Pita Flatbread

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Gyros with Greek Chicken
Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 3 hours

Yield: About 6 servings

Ingredients

Chicken Soulvaki
2 lbs boneless, skinless chicken breasts
1/4 cup extra virgin olive oil, plus more for brushing
1/4 cup lemon juice
3 Tbsp plain Greek yogurt
1 Tbsp red wine vinegar
1/3 cup chopped red onion
2 cloves garlic
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp coriander
Salt and freshly ground black pepper, to taste
For serving
6 – 8 Greek Pita Flatbread, homemade or store-bought (recipe follows)
Tzatziki sauce, homemade or store-bought (recipe follows)
Diced Roma tomatoes, peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional)
Directions

In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste. Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 – 4 hours. Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).
Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees on an instant read thermometer), rotating once halfway through cooking. Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Dice into strips.
To assemble gyros:
Layer chicken in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve.


Tzatziki Sauce
Prep Time: 10 minutes

Total Time: 40 minutes

Ingredients

1 medium cucumber, peeled, seeded and chopped into chunks*
1 tsp salt, plus more to taste
1 cup plain Greek yogurt (I used fat free)
1 clove garlic, finely minced
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 tsp red wine vinegar
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill (or 1 tsp dried)
Freshly ground black pepper
Directions

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop to desired size. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parlsey, and dill and season with salt and pepper to taste. Plus to blend (or if you want it chunky you can simply stir the other ingredients in using a bowl and spoon so the cucumbers are chopped up more). Store in refrigerator in an airtight container up to 3 days.
*I just peeled the cucumber, sliced in half lengthwise, then used a spoon to scoop the seeds out and diced into chunks.


Greek Pita Flatbread
Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 5 minutes

Ingredients

2 tsp active dry yeast
2 1/2 tsp granulated sugar
2/3 cup warm water, 110 degrees
1/2 cup + 2 Tbsp milk, heated to 110 degrees
1 1/2 Tbsp extra virgin olive oil, plus more for bowl
1 1/4 tsp salt
3 cups bread flour (can add up to 1/4 cup more flour as needed)
Directions

In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined. Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary). Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.
Press dough down and divide dough into 6 – 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface. Heat a large non-stick skillet slightly over medium heat. Once hot, add flatbread and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Transfer to a large plate, cover with foil leaving a small opening for excess moisture to escape. Repeat process with remaining flatbread. Store in an airtight container (best served day prepared. I’d rewarm mine wrapped in damp paper towels in the microwave).

Greek Chicken Souvlaki with Lemon Rice

CHICKEN-SOUVLAKI

Greek Chicken Souvlaki with Lemon Rice
Serves 6

Ingredients:
4-6 boneless, skinless chicken breasts
**vegetables like mushrooms, onion and zucchini, if desired

Marinade Ingredients:
1/4 cup olive oil
1/4 cup fresh squeezed lemon juice {about 3 lemons}
1 1/2 tsp red wine vinegar
2 tsp finely minced garlic
1 1/2 tsp dried oregano
1/2 tsp dried thyme
Instructions:

Trim chicken and cut into large chunks- mine were about 1.5″ big and I got 4-6 chunks from each chicken breast.

Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme into Ziploc bag or plastic container. Add in chicken. Seal and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 6-8 hours or more.

To get ready to grill, remove chicken from refrigerator, pull out chicken pieces and dump remaining marinade. Thread chicken onto skewers. Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high.

Grill skewers about 12-15 minutes, turning the first time as soon as you see nice grill marks. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch. {If you use a meat thermometer, the temp should register 160 degrees. It will increase to 165 degrees even after you take it off the grill. I love using a thermometer as it really helps me not over-cook the chicken!}

**If you’d like to grill some vegetables along side your chicken, I highly recommend it! We did a skewer of mushrooms, plus we also sliced some white onion to thread along with the chicken. The mushrooms were amazing!! To marinate vegetables, if you just have a few, set aside 3-5 TBSP of the marinade prior to mixing with the chicken. Then just put vegetables & marinade in a separate ziplock bag in the fridge, turning the bag occasionally to mix it. If you’re doing a good amount of vegetables, I’d double the marinade instead!

Greek Lemon Rice
Serves 4-5 as a side dish

1 cup long grain rice
2 TBSP olive oil
1 tsp salt
2-3 TBSP lemon juice {I loved 3 TBSP but my kids preferred it less lemony}
2 cups hot chicken broth

Heat a saucepan over medium heat. {Make sure pan has a lid!} Add in oil. After about a minute, add in rice and saute for 2-3 minutes, stirring often so it doesn’t brown too much. Add salt and lemon juice to rice and saute 1 minute more.

Slowly add in chicken broth. Let it come to a boil, then reduce heat to the lowest setting and put the lid on the pan. Cook for 30 minutes.

If all the liquid has been absorbed after 30 minutes, remove lid, turn off heat and let it sit for about 10 minutes prior to serving. If there’s still a bit of liquid, let it cook without the lid on for another 5 minutes or so. Then turn heat off and let it sit for 10 minutes.

***I highly recommend making this rice the night before you’re planning on serving! The flavors are so much better plus the rice is able to absorb the liquid and turns fluffier when it’s had time to sit. I just heated it in the microwave just before serving and it was fantastic!

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