One of the places on my "list of places to visit someday" is Greece. I love the food, the culture, the beautiful Mediterranean water/beaches, and the loud personalities. I think I might fit right in. Until I can experience it for myself, I love to try to create the food in my home. Gyros are very beginner friendly, just grill the meat, mix up the tzatziki sauce, and basically top a piece of naan, homemade or store bought with your favorite toppings wrap up (or attempt to) and enjoy. Everything about this recipe is so simple, anyone can do it. The flavors are fresh, but bold, and the naan is absolutely delicious. On a night like tonight when you want to escape the storm that is currently blowing in, it is perfect.
2 medium lemons, cut into wedges
1/2 cup olive oil
8 cloves of garlic, minced
2 tsp dried oregano
2 tsp salt
1/2 tsp fresh ground black pepper
3 lbs boneless, skinless chicken breasts
Gently squeeze the lemons into a gallon size zip top bag, leaving the lemon wedges in the bag. Add the rest of the ingredients, except chicken and shake to combine. Add chicken, and turn to coat. Seal the bag and return it to the refrigerator for 2-4 hours. Remove the chicken and grill over medium heat until juices run clear.
1 1/2 cup plain yogurt
1/4 cup finely grated peeled and seeded, cucumber (squeeze off the juice)
2 tsp garlic minced or grated
1/4 tsp salt
1 tbsp olive oil
1 1/2 tsp vinegar
Stir together all ingredients and serve over gyros.
Recipe adapted from: Mel's Kitchen Cafe
*Makes 12 pieces of Naan
1 1/2 cup milk, warmed to about 110* F
1/2 tsp instant yeast
1 tsp sugar
1 tsp salt
3-4 cups all purpose flour
3-4 tbsp butter, melted
Pour the milk into bowl of stand mixer. Add the sugar, yeast, salt and 2 1/2 cups of flour. Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough forms that cleans the sides of the bowl. Knead the dough by mixer about 3-5 minutes, or by had for 10 minutes until it is smooth and elastic. Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with plastic wrap for about 2 hours.
After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough is resting preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.
Once your dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on your hot pizza stone. Bake each piece for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and it starts to brown on the top. Remove the naan from the baking stone and place on a cooling rack. Brush each piece lightly with melted butter. Stack them on top of one another as they come out of the oven. Cover with a towel and let the naan cool completely or serve warm.