Chicken Gyro on the Grill
Made this for my short trip last week and will place it on my regular roster of camping meals.
Think the seasoning needs some work but the finished dish was tender, cooked evenly and faster to make than you might think. The man who doesn't like spicy (read hot) seasonings was quite happy.
Here's the master recipe I used to season for the meat:
http://www.epicurious.com/recipes/food/views/Turkey-Shawarma-with-Tomato-Relish-and-Tahini-Sauce-353778
I added some freshly ground cardamon seeds to the seasoning mix since a Middle Eastern friend said it was necessary and I'd a ton of 'em on hand. Was useful for sure. Didn't add any pickles since I'm not used to em at the local gyro joint. Since I left my tahini paste at home(sigh) made an Indian riata type sauce with grated cukes, sour cream, mayo and a dash of balsamic vinegar and a little sugar. Don't ask whyyy I had vinegar but not sesame paste, LOL. Used fresh storebought tomato and avocado salsa to replace the tomato relish but added home grown(my sister has a garden and goodness I love her largesse) halved cherry tomatoes to drown out any cilantro what the man also dislikes. Oh right and I added parsley paste(found this last year in the refrigerated section of produce and it's become instant love) to further lower the cilantro taste. Thanks to a fellow poster on the chicken breast thread I decided to pound/paillard the meat before I left home. Yep does a fine job of cooking the meat evenly. Don't leave the meat wrapped in waxed paper though if ya freeze it. Hard to strip the wax paper off whole and would have been easier with plastic wrap. Was able to use one half of a real chicken breast to serve two with lots of leftovers.
Here's the nitty gritty pics. Still trying to figure out how to move pics in photobuckets's slideshow
Chicken Shawarma and Pita
Think the seasoning needs some work but the finished dish was tender, cooked evenly and faster to make than you might think. The man who doesn't like spicy (read hot) seasonings was quite happy.
Here's the master recipe I used to season for the meat:
http://www.epicurious.com/recipes/food/views/Turkey-Shawarma-with-Tomato-Relish-and-Tahini-Sauce-353778
I added some freshly ground cardamon seeds to the seasoning mix since a Middle Eastern friend said it was necessary and I'd a ton of 'em on hand. Was useful for sure. Didn't add any pickles since I'm not used to em at the local gyro joint. Since I left my tahini paste at home(sigh) made an Indian riata type sauce with grated cukes, sour cream, mayo and a dash of balsamic vinegar and a little sugar. Don't ask whyyy I had vinegar but not sesame paste, LOL. Used fresh storebought tomato and avocado salsa to replace the tomato relish but added home grown(my sister has a garden and goodness I love her largesse) halved cherry tomatoes to drown out any cilantro what the man also dislikes. Oh right and I added parsley paste(found this last year in the refrigerated section of produce and it's become instant love) to further lower the cilantro taste. Thanks to a fellow poster on the chicken breast thread I decided to pound/paillard the meat before I left home. Yep does a fine job of cooking the meat evenly. Don't leave the meat wrapped in waxed paper though if ya freeze it. Hard to strip the wax paper off whole and would have been easier with plastic wrap. Was able to use one half of a real chicken breast to serve two with lots of leftovers.
Here's the nitty gritty pics. Still trying to figure out how to move pics in photobuckets's slideshow
Chicken Shawarma and Pita
