Chicken Souvlaki on Fry Bread

[htuttle]

This is a combination of a couple of different recipes (and regions). I made this tonight. I started making it with fry bread one night that I realized I was out of pita bread. I liked it just as much with the fry bread.

To get the timing right, I put the chicken in the marinade and put it in the fridge. Then I make the yogurt sauce and put it in the fridge. Then I take the chicken out of the fridge and cook it. At the very last, I make the fry bread, and try to serve the whole thing as quickly as possible, stopping to pour myself a Guinness on the way to the table, of course.

Chicken Souvlaki (oven-made)
1/4 cup olive oil
4 tablespoons wine vinegar
2 cloves minced garlic (or maybe 3)
1/2 tsp rosemary
1/2 tsp marjoram
1/2 tsp black pepper
1/2 boneless chicken breast
2 largish onion slices (about 1/8 inch thick)

1. Mix a the olive oil, wine vinegar, minced garlic, rosemary, marjoram, and black pepper.
2. Dice chicken breast into postage stamp sized chunks.
3. Mix chicken into marinade in a close-able container. Mix well, put in refrigerator for at least an hour.
4. Dump entire mixture into oven safe pan.
5. Bake at about 350F for around 35-40 minutes. If you have a grill, you can grill it instead.
7. Fry onion slices on one side in dry or very lightly oiled frying pan at medium high until lightly scorched (on one side). You want a range of consistencies in the slice.
8. Serve chicken on slab of fry bread with onions (and other toppings). Smother with yogurt sauce.

If you don't have rosemary and marjoram, you can substitute oregano. But try to get some rosemary and marjoram! My wife likes to throw some cucumber slices on top of hers. Thin tomato slices are also good.

Fry bread
1/3 cup oil for frying
3/4 cup all-purpose flour
2 teaspoons baking powder
1-1/4 teaspoons salt
1/2 cup warm milk

1. In a large heavy bottomed frying pan, heat 1 inch of vegetable oil to 365 degrees F (185 degrees C).
2. In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
3. Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

You can do almost anything with fry bread. You can put hot or cold meats or vegetables on slabs of it. You can mix a little garlic into the flour. You can sprinkle it with cinnamon and sugar. You can even bread other foods with the dough. Yum, yum. Easy too. :)

Tzatziki yogurt sauce.
1/2 cucumber chopped, throw away peeled skin, seeds and scooped out pulp.
1/2 teaspoon dried dill weed
1 teaspoon lemon juice (optional)
3/4 cup regular plain yogurt
1 tablespoon heavy cream (or sour cream) (optional)
1/4 teaspoon sugar (optional)
Pinch garlic powder
Pinch, salt

Place everything in a blender to chop and blend thoroughly (or just chop/pulp the cucumber up as fine as possible and mix well). Refrigerate for a few hours before using if possible. Cover tight and store any leftover sauce in refrigerator until next use, up to one week. Makes enough sauce for 6-7 sandwiches

[grasswire]

1. this reminds me....

...I've been looking for a source for gyro meat at the retail level, or a recipe to make something closely resembling it. I know that some supermarkets carry a packaged slices, but none near me. Any hints appreciated.

BTW, did you ever think of adding some chopped mint to the tzatziki? I make it with yogurt, lemon juice, dill weed, a bit of fresh garlic paste, chopped mint, and some finely diced cucumber.

[htuttle]

2. I made ground turkey gyros a few weeks ago

I had a serious jones for gyros, but I can't really eat red meat anymore (tummy issues). I came up with this, and it turned out pretty well.

Turkey Gyro Meat
1-1 1/2 pound Ground Turkey
1/2-3/4 cup onion chopped very fine
1 tablespoon garlic powder (or a few minced garlic cloves)
1 teaspoon rosemary
1 teaspoon salt
1 teaspoon marjoram
1/2 teaspoon black pepper
1 small egg, beaten (helps to bind the turkey together in the absence of beef fat)

Mix all well then blend in a food processor for about 1 minute (or mix really well by hand), thin with a few drops of water if needed. Hand-pat and tightly squeeze into a compressed oval shape meat loaf then refrigerate overnight (if possible). If you form the meat in a baking tin of some kind (I do), try to separate the loaf mixture from the sides a bit before baking (use a butter knife). Makes it easier to get out later if a little air can get in there (and tastes better, too).

Next day (or the same day if you wish), preheat oven to 350-F and bake for 50-60 minutes until somewhat dry. Let set and cool to just warm before slicing.

You can adjust the spices to taste. The above amounts make a relatively spicy gyro loaf. Oregano can be substituted for the rosemary and marjoram if necessary (but is not as good).

You can also use hamburger and/or ground lamb (50/50). If you, skip the egg.

[babylonsister]

3. This sounds delicious! And the fry bread sounds

like it's tastier than a pita!

[yellerpup]

4. I read your Curry Chicken with Peanutbutter recipe

Just lurking and drooling. Now Souvlaki and fry bread?! I'm making this! I'm feeling really hungry right now. Thanks for the inspiration