GYRO SAUSAGE
Provided by Food Network
Time 9h20m
Yield 10 sausages
Number Of Ingredients 22
Steps:
- Coarsely grind chicken and bacon through a meat grinder, then add salt, black pepper, basil, ground oregano, dried oregano and thyme to meat mixture. Put the meat mixture through the grinder a second time.
- Fold in powdered milk, beer, feta, olive brine and baby spinach by hand. Stuff into synthetic casings to make 10 sausages.
- Preheat the oven to 300 degrees F.
- Roast sausages until internal temperature reaches 165 degrees F, about 12 minutes.
- Serve on Greek pita bread with shredded lettuce, red onion, chopped tomatoes, feta crumbles and Tzatziki Sauce.
- Stir together yogurt, lemon zest and juice, oil, mint, dill, garlic, cucumber and some salt and pepper in a medium bowl, then place in refrigerator for 8 hours or up to overnight.
CHICKEN GYROS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, large yellow onion, wooden skewer, greek yogurt, lemon juice, olive oil, kosher salt, garlic, coriander powder, paprika, ground cumin, cayenne pepper, cinnamon, black pepper, large cucumber, greek yogurt, garlic, lemon juice, fresh dill, fresh parsley, salt, pepper, pita breads, onion, tomato
Provided by Mike Price
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
Steps:
- In a large bowl, combine marinade ingredients and stir well.
- On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
- In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
- Preheat oven to 400°F (200°C).
- Shred the cucumber, be sure to squeeze out any excess liquid.
- In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
- On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
- Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
- Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 51 grams, Fat 29 grams, Fiber 3 grams, Protein 44 grams, Sugar 18 grams
BIG BARBECUE CHICKEN KEBAB
Barbecuing for more than four people? Prepare a large chicken kebab to carve, then the cooking is done in one go - and you can enjoy the party
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 15
Steps:
- First, whisk all the marinade ingredients together with 1 tsp salt in a large bowl or, better still, a large plastic container that has a lid. Open out each chicken thigh, cover with a piece of baking parchment and flatten it with your hand, then lift off the paper and cut the thigh in half. Tip into the marinade and mix so it's completely coated. Cover, chill and marinate for at least 1 hr or up to 24 hrs - the longer, the better.
- Thread all the chicken onto two skewers so that both skewers go through each piece of meat, packing down tightly as you go to make a compact kebab (see tip, below).
- Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a single layer of coals scattered around the other side. Lay the chicken kebab on the side of the barbecue with only a few coals underneath. Put the lid down and cook for 45 mins, turning every 15 mins. To finish, lift the lid and roll the kebab over to the hotter side to char the meat, turning it every few minutes until well browned and cooked through. Prise the chicken pieces apart in the centre to check they're cooked, or use a digital cooking thermometer - it should read 70C or more. Leave to rest for 5-10 mins while you cook the pittas (see recipe, opposite). Bring the kebab to the table and carve into thin slices with a serrated knife. Pile the carved meat into the warm pittas, then the sliced red onions and tomatoes, chips and tzatziki (see our recipes, below).
Nutrition Facts : Calories 368 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
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