Chicken Gyros*

I grew up across the street from Katina. She was a widow, thin with gray hair, and she was spunky and generous. Originally from Greece, Katina shared plates full of homemade Greek pastries and cookies with my family. I'm pretty sure she made Kourabiedes, Karidopita, Melomakaroma, and a deep fried, rolled, phyllo treat dipped in honey and sprinkled with cinnamon - I'm not sure what it was, but Mmmm.

A couple of years ago I decided to make gyros. I made them "by-taste" from tasting gyros at the Greek Souvlaki and Yani's Greek Express. When combined with classic movies like Jason & the Argonauts (about the myth), with stop-motion special effects by the talented Ray Harryhausen you can't go wrong! 
  

It's just a little creepy when Talos turns his head. "Oh gee! Run!"

The skeleton battle is classic.

Chicken Gyros*
Olive oil
4-5 Chicken tenders*
1 white onion

1 cucumber

1 package crumbled Feta

1 1/2 C sour cream
Milk
Black pepper
Ground pepper
Greek seasoning
Italian seasoning
1 package Greek flat bread (not pita bread)

Add olive oil to your pan, add 4 grinds of black pepper, and the chicken tenders and cook thru. Cut the chicken into bite sizes and put back in the pan, add a little olive oil if needed and add Greek and Italian spices to taste. Remove from heat. Slice up and quarter cucumber. Cut up onion into large chunky pieces.

Dice about 1/4 C of cucumber. In a bowl add sour cream, diced cucumber and thin a little with milk - add Greek and Italian seasoning to taste. To combine, warm the flat bread so it will "wrap" easier (25 seconds in the microwave). Place spoonful of chicken towards one section (the top of the gyro), add cucumber, onions, feta and sauce to taste. Roll like a cone and eat.

*You can easily make these vegetarian by omitting the chicken.

Suz

P.S. The featured Baklava came from Apollo Burgers. :)