Chicken Gyros with Humus and Saffron Rice

Monday: Chicken Gyros with Humus & Saffron Rice

I adore gyros-when I lived in Italy I would take a bus from Siena to Florence an hour and a half just to patron a hole in the wall gyro shop, eat my heart out, then get back on the bus and be home in time for dinner. I dream about those gyros to this day. Not that I don't have gyros often...they are a frequent lunch item for us, just rarely made from our home.

I got the idea for chicken gyros from this post on Annie's Eats. Not that chicken is a new thing for gyros-it certainly isn't authentic, but it's done. I've just never found a recipe that looked taunting enough.

So I thought, Yes! I will try them. Chicken is far easier to deal with than lamb...and really, there is no substiute good enough for that whole fire spit roasted lamb bit anyway.

I adapted Annie's recipe for the chicken, using finely chopped fresh mint rather than dried oregano and cut out the lemon, though I opted for a lemon infused olive oil.

Now I'll be honest: I am not a chicken person. I pretty much dislike it across the board unless it is prepared in a way that makes it, well, not taste like chicken.

So, perhaps it's not being fair to Annie when I say that we most likely won't be having these again. Annie has never steered me wrong in the past; I have adored nearly everything I've tried from her massive recipe list. But I'm betting she has never experienced the yumminess that is the real thing. I do get to have authentic Mediterranean cuisine almost daily, afterall.

That sets an unbelievably high bar.

And I couldn't get on board with her recipe's cucumber sauce. I went with the tried and true from the in-laws...and that part was delish.

So were all my additional yummy gyro toppings. I just wasn't lovin the chicken. Maybe that's because it tastes nothing like lamb...and gyros + lamb= little slice of heaven.

But if YOU love chicken-or even reasonably like it- I say give these a go. Because gyros are the definition of tasty, even with chicken.

For the chicken:
4 cloves garlic, smashed
2 tsp. red wine vinegar
A little over a capful of extra virgin olive oil (lemon infused)
2 heaping tbsp. plain yogurt
Handful of fresh mint, finely chopped
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)

Combine it all, throw in the chicken and marinate in the refrigerator at least an hour. Cook using your method of choice (I went ahead and broiled as she did, and the chicken was very juicy and tender.)

For the cucumber sauce:
I'm assuming Annie's recipe is the Greek method and likely was derived from a recipe using Greek yogurt. The in-laws use sour cream and it is much tastier, I think. Greek yogurt is very sour cream like anyway. Normal yogurt, not so much.

Container of sour cream
Tbsp or so of crushed garlic (start light and add more after tasting, if you think necessary)
1/4-1/2 fresh squeezed lemon juice (again, start light and add more after tasting...it can overpower easily)
1-2 tbsp extra virgin olive oil
A sizeable amount of finely chopped mint (adjust to preference...I say the more the merrier)
1/2 finely chopped Serrano pepper
1/2 large cucumber, peeled, seeded and chopped into rather small bits

Add it all together and stir, tasting often to adjust with a little more of this or that until it is just right. Mmmm...so good. If it isn't good, you haven't achieved the right balance. Give it time :)

For the Gyro Assembly:
Pitas (I use store bought and love them. I may try Annie's homemade pita recipe sometime though)
Cherry or grape or vine tomatoes, sliced
Pepperoncini
Crumbled Feta cheese
Red onion, sliced thinly
Romaine lettuce

Heat the gyro in the oven slightly. Place lettuce as the bottom layer to protect the pita from becoming too soggy. Add the chicken, then the yogurt sauce. Top with tomatoes, onions, pepperoncini, and feta. Eat up!!!

For the Humus:
This is my husband's *secret* recipe (shh, don't tell I blabbed it)...it is really the best humus ever. EVER. Practice makes perfect though, so don’t get frustrated if it isn't right the first time.

Garbanzo beans, 2 cans
At least 4 cloves of garlic, minced
1/2 finely chopped Serrano pepper (more if you like it spicy)
1/4 freshly squeezed lemon juice (could use a bit more if it needs it)
Dash of salt
2 heaping serving sized spoonfuls of Tahini
2 tbsp extra virgin olive oil

Drain the liquid from one can of beans and place the beans in the blender. Drain just the top liquid from the second can and place everything-beans and remaining liquid- in the blender. Add all of the above ingredients. Start slow with the garlic, peppers, and lemon...too much of any could upset the balance. Blend well. You will have to take the top off several times and help push the mixture down until the consistency gets smooth enough. Taste at these intervals and add the additional lemon/garlic/peppers as needed. If it is unmanageable, add a *tiny* bit of water. Keep blending on high, with the occasional pulsing, until the consistency is smooth and blends easily. It will be thick, but easily blended and no bean chunks should be remaining.

Place in serving bowl and drizzle the olive oil over the top. Serve with pita or pita chips or fresh veggies.

*A note on Tahini: Tahini is the secret ingredient to real humus. It is a necessity. Go buy some now; it is soooo that good. And humus without is is nasty. Tahini is made of hulled, slightly roasted, ground sesame seeds. Make sure you stir it before you use it to get the oil off the top and incorporated. I've seen it in the specialty section at the regular grocery store, or you can find it at your local Whole Foods or specialty market.

For the saffron rice:
I just purchase the saffron rice packets and make those...way easier than doing it yourself. Maybe someday I'll post how to make your own using saffron.

This meal takes about an hour between prep and cook. You could easily make your sauce and marinade the chicken the night before to cut that time in half.