Ji-row. Gear-o. Year-o. Gyro. However you say it…yum.
I grew up in a family of gyro-eating fools. Some families do pizza…some do burgers and fries…we did gyros. Ah, the guilty pleasures in life. My brother, above all, would do just about anything to get his hands on a gyro. Me? I’d love to. But at the age of 13 when I decided I just didn’t have a metabolism enough to handle an occasional gyro, my mom and I started sharing them.
And really, half is enough. Gyros (this version being no exception) are plentiful. Meaty. Savory. Mouth-watering good. And the traditional gyro tzatziki sauce is just the cherry on the cake. Or in this case, the sauce that makes the gyro…a gyro.
As the love affair with my grill (even in rainy weather, gr!) continues, I am enjoying finding new meals to enjoy, compliments of the grill. By summer’s end, I want to be declared (self-proclaimed) a Grill Master. I will chalk this meal up as another success story. Enjoy!
1 1/4 pounds boneless, skinless chicken breast
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp red wine vinegar
2 Tbsp extra virgin olive oil
2 Tbsp 0% fat plain Greek yogurt
1 Tbsp dried oregano
salt and pepper to taste
1 recipe of tzatziki (recipe below)
1 large tomato, chopped
1/2 small red onion, sliced thin
1/2 cup crumbled feta cheese
4 flatbread (or store bought)
In a medium bowl, whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano. Transfer mixture to a large resealable bag and add the chicken. Refrigerate for about an hour, turning occasionally.
Preheat grill on medium-high heat. Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side, or until meat thermometer inserted into the chicken read 160 degrees F. Allow the chicken to rest for a few minutes before slicing into strips.
Wrap pitas in aluminum foil and place directly on oven rack and heat for 6-8 minutes.
Divide chicken strips evenly among pitas; top each gyro with 1/4 cup tzatziki sauce, tomato slices, red onion slices, and 2 tablespoons feta. Wrap aluminium foil around gyro, cut in half, and serve immediately. Yield: 4 servings.
Nutrition Information (per gyro): 574 calories; 17 g. fat; 92 mg. cholesterol; 794 mg. sodium; 64.8 g. carbohydrate; 1 g. fiber; 43.8 g. protein
Result: These are BIG and GOOD! As a lover of gyros, this hits the spot! The marinade for the chicken is heavenly and would be great on its own, too. If you want to cut some calories, fat, and sodium, omit the feta. I actually forgot it and the tzatziki sauce is so flavorful that you probably won’t even miss it! To cut out some carbs, use 1/2 of a flatbread or opt for a store-bought pita instead. But I will give a heads-up…the bread is what makes this gyro-like! Enjoy![/print_this]
1/2 cup English cucumber, peeled, seeded, and finely diced
1/2 cup 0% fat Greek yogurt
1/4 tsp salt
1/2 Tbsp fresh lemon juice
1 small garlic cloves, minced
1/2 Tbsp fresh mint, finely chopped
Put the diced cucumber in a medium bowl and add the Greek yogurt, salt, lemon juice, garlic, and mint. Cover and refrigerate at least 30 minutes before serving. Yield: 4 servings.
Nutrition Information (per 1/4th recipe): 20 calories; 0.3 g. fat; 0 mg. cholesterol; 155 mg. sodium; 2.5 g. carbohydrate; 0.5 g. fiber; 4 g. protein
Result: The perfect balance of cucumber and mint with the freshness of the cucumber! Delicious![/print_this]
I have been TERRIBLE on the workout front this past week. Since my duathlon on the 12th I have ellipticized once and played one hockey game. Eek. Not good. I haven’t had a workout drought this bad in at least a year. This week – back on the workout wagon. I am no longer sore, and I have no excuses not to!
Question: How do you pronounce “gyro”? And do you like’em? Love’em? Could live without’em?
Have a great week!