Inspired by my fellow countryman's post the other day, I followed
DRKsmoking
's lead and tried my hand at a Gyro or Donair. My son was coming back from a week at granny's place and had been requesting kabobs ever since we bought a new grill a month or so ago. I figured that this was the perfect time to give it a go.
We had some chicken breast left over from yesterday's dinner so I cubed it up into roughly 1" pieces and mixed it together with kosher salt, covered it with Saran wrap and put it in the fridge until my wife got back from picking up the boy. She had to do some shopping to get the rest of the ingredients, so I figured I could at least start with the salt.
After she returned home with my boy and the rest of the ingredients I put in some:
Gave it all a good stir, covered it and put it back into the fridge for another hour or so. In the mean time I decided to do up some pickled onions. It's not really a Greek thing by any means, but I do like a bit of tart bite to cut through the richness. I also find that raw onions seem to give me heartburn. Thinly sliced red onion.
Into a bowl with rice vinegar, a pinch of salt and 1/2 tsp of sugar. Let it rest while the chicken was marinading.
After work, I put the chicken on skewers and onto the grill.
As luck would have it, we had the only rain of the day while I was outside tending to the grill
Happy with the colour and the fact that they temp'ed at 165 I pulled them.
I made mine with a heavy dose of tzatziki, fetta, olives, cucumber, tomato, lettuce, picked onion and some pepperoncini. I even tried to wrap it like
DRKsmoking
!
We were all very happy with the way this turned out. Wonderful garlic and lemon flavours mixed with oregano, rosemary and thyme. We'll certainly be making this one again.
DRKsmoking
's lead and tried my hand at a Gyro or Donair. My son was coming back from a week at granny's place and had been requesting kabobs ever since we bought a new grill a month or so ago. I figured that this was the perfect time to give it a go.We had some chicken breast left over from yesterday's dinner so I cubed it up into roughly 1" pieces and mixed it together with kosher salt, covered it with Saran wrap and put it in the fridge until my wife got back from picking up the boy. She had to do some shopping to get the rest of the ingredients, so I figured I could at least start with the salt.
After she returned home with my boy and the rest of the ingredients I put in some:
- Garlic
- Fresh cracked black pepper
- fresh rosemary
- fresh parsley
- thyme
- oregano
- fresh squeezed lemon juice
- zest of one lemon
- olive oil
Gave it all a good stir, covered it and put it back into the fridge for another hour or so. In the mean time I decided to do up some pickled onions. It's not really a Greek thing by any means, but I do like a bit of tart bite to cut through the richness. I also find that raw onions seem to give me heartburn. Thinly sliced red onion.
Into a bowl with rice vinegar, a pinch of salt and 1/2 tsp of sugar. Let it rest while the chicken was marinading.
After work, I put the chicken on skewers and onto the grill.
As luck would have it, we had the only rain of the day while I was outside tending to the grill
Happy with the colour and the fact that they temp'ed at 165 I pulled them.
I made mine with a heavy dose of tzatziki, fetta, olives, cucumber, tomato, lettuce, picked onion and some pepperoncini. I even tried to wrap it like
DRKsmoking
!
We were all very happy with the way this turned out. Wonderful garlic and lemon flavours mixed with oregano, rosemary and thyme. We'll certainly be making this one again.
