This Weeks Recipe: Chicken Gyro

In my quest to make my own chicken gyros at home, I researched several recipes and landed on this one from The Mediterranean Dish – which turned out beautifully!

Despite my changes…as I marinated it overnight, added a bit of sumac (because I couldn’t resist), and had to substitute white vinegar rather than red wine vinegar (of which I’d run out of). I used boneless chicken thighs, rather than chicken tenders — as they are cheaper and a more flavorful meat. All I did was put them inside a large ziplock bag, pound them flat with a rolling pin (which is therapeutic if you’re having a bad day), then marinate them. I also don’t cut them into pieces until half way thru the cook, so I don’t accidentally overcook the meat! (As I’m prone to do, otherwise.)

Christie: Again this is a dish I could easily see Marple, Battle, Race, or Quin & Satterthwaite partaking of…perhaps not inside a gyro but between two buns or on its own! As it’s not spicy and very flavorful!