Feed: Chicken Gyros

In response to the prompts in this week’s WoolWide Adventure*, this week my family is revisiting some of our favorite recipes from all around the world. Last night I made one of our favorites, a chicken gyro recipe that comes from my friend Kristina.

This dinner is incredibly easy to make — I spend more time cutting the meat and combining the spices than I do cooking it, and there are no fancy techniques needed at all. If you can make tacos, you can make these. (In fact, my college-age son pointed out that these sort of feel like Greek tacos!)

This amount feeds about 6-8 people.

Kristina’s Chicken Gyros

1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon dried onion
2 teaspoon kosher salt
2 teaspoon paprika
2 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon turmeric
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
6 chicken breasts, cut into chunks about the size of grape
Tomatoes, chopped
Red onion, slivered
Lettuce, chopped
Cumbers, sliced
Tzatziki from deli
Hummus from deli
Crumbled feta cheese
Greek olives
Pita bread (12 or so , cut in half)

Mix spices together.

Heat oil, add chicken chunks. When the chicken starts to turn white on the edges, add 1/3 of spices. When it’s cooked on the first side, flip it and add another 1/3 of the mix. When chicken is fully cooked add the rest of the spices and simmer uncovered until the liquid is evaporated.

Set ingredients out so guests can assemble their own wrap.

*If you’re not familiar with WoolWide Adventures and want to join in the fun, visit www.woolwideadventures.com to learn more.