Friday, May 09, 2008

Gyro Revisited

My Version of a Gyro, originally uploaded by razzieswirl.

It's currently very late, okay, maybe it just feels really late. I've had a full day of homework and cake class and I'm currently supposed to be writing a very long discussion about how family and marriage forms vary in different types of cultural systems (bands, tribes, etc.). If there are any patterns in the size of family groups, the purpose of marriage rules, the elaborateness of kinship organization. And, how might features of subsistence and economics in a society influence the practices and beliefs pertaining to family and marriage?. . . Sometimes I get so overwhelmed by all of the information and reading. I'm one of those students who would rather do A LOT than do a little, and it generally reflects in good grades/scores on things, but sometimes when it's late, my eyes start to cross and my breathing gets a little too shallow. That's when I know it's time for a break. I've been pushing myself to finish the last hour, but I realized just now, that I cannot manage it. It will have to wait until tomorrow, as much as I hate the idea of that.

So how about a delicious, easy Gyro recipe? I don't know if I would consider it a true blue gyro recipe, it's basically my favorite souvlaki recipe with some rosemary and thyme thrown in. So if you want souvlaki instead of gyros just don't add those two ingredients, and you will have a mind-blowing, healthy, way-too-easy-for-it's-own-good recipe (my suggestion, pair it with a greek salad, preferably with veggies found at your local farmers market). This recipe is perfect for easing into longer, warmer days, it oozes summer appeal, and pairs well with a tall cold something, whether it be a beer or a glass of freshly brewed iced tea. Enjoy!

Recipe: Souvlaki Dressed as a Gyro

3 Tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 Tablespoon rosemary
1 Tablespoon thyme
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
 Cooking spray
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced

1. Combine the first 5 ingredients in a large bowl; whisk to combine.
2. Add chicken to bowl; coat.
3. Marinate chicken in refrigerator for 30 minutes, turning once.
4. Remove chicken from bowl.
5. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
5. Heat a grill pan coated with cooking spray over medium-high heat.
6. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well.

Warm up some pita breads (I actually use Naan, it seems to be softer). Lay out some of your grilled gyro meat, tzatziki, fresh tomato and a sprinkle of crumbled feta. Fold and and savor the flavor!

Now if only the sun were shining, and I didn't have to get back to Anthropology homework! 


Georgina Ingham | CulinaryTravels said...

Looks absolutely gorgeous.