Category: Mediterranian



2-4 lbs pork or lamb, cut into cubes
½ cup olive oil
½ cup lemon juice
1 tbsp garlic, minced
1 tbsp dried oregano
¼ tsp dried thyme leaves
½ tsp paprika
½ tsp pepper
¼ tsp cayenne
¼ tsp cumin

Chicken Gyro

Chicken Gyro

On vacation in Corfu, Greece, we visited a small waterside restaurant where we ate the most amazing gyro.   Moist and tender, this true Greek gyro was nothing like the meatloaf-like gyro we find in the US.  This chicken version is a delicious reminder of our experiences on this family vacation.

4 lbs boneless, skinless chicken thighs

2 tbsp garlic, minced
⅓ cup lemon juice
⅓ cup plain greek yogurt
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
3 tbsp dried oregano
2 tsp salt

2 English cucumbers, diced with water squeezed out
2½ cups plain greek yogurt
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp garlic, minced
1 tsp salt

1 English cucumber, diced
4-5 tomatoes, seeded and diced
½ large red onion
¼ cup fresh parsley, chopped
salt and pepper

Flat bread or pita (Omit for GF)

Combine marinade ingredients in a gallon Ziploc bag; add chicken and marinate in the refrigerator (3 to 24 hours[overnight is best]).  In a medium mixing bowl, stir together sauce ingredients a minimum of 30 minutes prior to serving.  Next, combine all salad ingredients in a separate bowl.   Refrigerate sauce and salad until ready to serve.

Grill marinated chicken.

To serve, place some of the salad mixture in the center of flat bread; top with chicken and sauce.