Chicken gyros

The other day I made some more chicken gyros. So simple, yet so tasty. Thinly sliced chicken breast seared with garlic, and then finished off with thinly sliced onions. But, when you combine that with a pita, tomato and creamy goat milk yogurt, wow, what a feast. Here’s how to put this together. You could make this out of leftover cooked chicken too. Just skip the first part, and begin at slicing the chicken.

2 large chicken breasts

Olive oil

4 cloves of garlic, smashed and minced

Cajun seasoning

Garlic powder

1 very large onion, halved and thinly sliced

Pita breads

2 large tomatoes, thinly sliced

Greek style goat milk yogurt

Preparation

Heat a large cast iron pan until it is hot. Add enough olive oil to coat the bottom, and add the chicken breasts. Sear them on both sides, and then move them to the center of the pan. Place a lid, that is large enough to cover the chicken but still small enough to fit inside the cast iron pan and touch the bottom, over the chicken. Let that cook until the chicken is just cooked through.

While that is going on, slice the tomatoes and set them on the table. Place the yogurt on the table as well.

Remove the cover and cut the chicken up into thin slices, right in the pan. Add the minced garlic and stir. Move the chicken together and cover once again. let that cook for about five minutes, stirring a couple of times. Spread the chicken out, give it a good sprinkle of the cajun seasoning and garlic powder. Add the sliced onions and stir. Let this cook, stirring almost constantly, until the onions just begin to clarify. You want the onions half way between cooked and raw. Turn off the heat, you are ready to serve.

Serving

Take the pita breads and heat them in the microwave until they are soft and warm. Place them on the table. To assemble the gyros, place a pita on your plate. Add two heaping tablespoons of yogurt to the pita. Now pile on the chicken. Top with several tomato slices, and if you like, a sprinkle of cajun seasoning. Have a napkin ready, because you’re gonna need it! Fold the pita into a ‘U’ and dig in. I also like a few pickled peppers on the side, and a cold crisp dry white wine.