Chicken Gyros

[peterd]

1. Package of boneless chicken breast or tenders.
2. Medium red onion
3. Sweet onion honey mustard
4. Greek seasoning
5. nutmeg
6. Olive oil

Into the bowl chop chicken breasts into small cubes. Add cut red onion, add touch of nutmeg, greek seasoning, couple table spoons of olive oil, and sweet honey onion mustard. Mix together, cover it and place into freegerator for two days. After two days heat olive oil and quickly cook the mixture until done. Serve with Tzaziki sauce.

[garryowen]

I had some interesting gyros in Paris in the Latin Quarter.

They cut the meat much thinner there. Imagine the edges of the strips of gyros you get here, in large amounts. Also, they put fries on top of the inside of the gyro and wrap it all up.

It's pretty good, I'd definately recommend it for lunch.

[peterd]

You can special order cuts. Any good butcher shop should be able to do it for you. The best gyro sandwitches came from on of the Turkish stands in Stuttgart.

[FightingFalcon]

Peter you're making me too hungry with these recipes!

I think its time for some Chicken Gyro dinner

[garryowen]

The problem with homemade gyros is that nobody has a vertical broiler.

There used to be a greek restaurant down the street that specialized in gyros, and they would sell the frozen meat, the fresh sauce, and the pitas all to you seperately to take home if you wanted.

Arby's has roast beef gyros now, lol. They're actually not bad if you're near one and happen to be hungry, but I wouldn't make a special trip out for it.

[peterd]

You can can smaller version of vertical broilers as appliance. I have one. For Chicken gyros you don't need them. For Lamb gyros yes.