Tuesday, February 16, 2010
Okay, so as you probably know, Jeremy served his mission in Greece. So he knows Greek food. One of the most common things to get in Greece is a gyro (pronounced "yee-ro" NOT "jy-ro"). A gyro refers to the type of meat which is cooked on a vertical spit that spins (like the word "gyroscope" - it spins around)around next to a heat source (oven kind of thing) and is then shaved off in thin slices. Anyway, so it is usually pork, lamb, beef, or chicken. In Greece it is served on a pita with tzatziki, red onion, tomato, and french fries. (Yeah, I missed the tomato and french fries).
Now, souvlaki on the other hand basically means a kabob and it is pork or chicken that is cooked on a skewer and then served on a pita with the same fixings as a gyro. So there you go. Both words technically refer to the meat I guess, not the whole thing, but they're always served that way, so it's kind of confusing. So what we had last night was souvlaki, not gyros. And it was delicious! I also made a greek salad, which is essentially this without the lettuce and chicken. Yum! This post just has the recipe for the meat, but I've posted the recipes for the pitas and the tzatziki below.
2 lbs. of chicken (you could use pork too), cut in 3/4 inch cubes
2 tsp. dried oregano
1/2 tsp. of freshly ground pepper
1 T. sea salt or kosher salt
2 T. fresh parsley, chopped
2 T. olive oil
juice of 1 lemon
Combine all ingredients in a ziploc bag. Turn to coat the meat evenly. Refrigerate for 6-8 hours.
Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers. Grill the meat turning until well browned, about 15 minutes.
Serve on pitas with tzatziki, chopped red onion and chopped tomatoes.
Sources: Jeremy Nowland and About.com