Gyro Greek Sandwich

Gyro (yee-roh) is a Greek sandwich specialty. It is typically made of pork meat rolled into a large piece of flatbread or pita. Other versions made with beef, lamb, chicken, and sometimes turkey, are adaptations of the Turkish "Döner Kebap" or "Shawarma", which is a popular fast food across the Middle East and NEVER made with pork. Inside the pita, salad, pickles, hummus and even French fries are added.


I am sending this to WIN S365s SANDWICH CONTEST!

	Gyro Seasoning
400 g Chicken thighs or breast, boneless and skinless 6-8 Homemade pita, (or Turkish pide) 1/2 cup Tzatziki angiesrecipes Salad mix (Tomato, cucumber, onion, etc.)	1 tsp Sweet paprikaangiesrecipes 1 tsp Salt 1 tsp Cumin angiesrecipes 1 tsp Garlic powderangiesrecipes 1 tsp Oregano angiesrecipes 1 tsp Basil angiesrecipes(optional) 1 tsp Black pepper (optional) 1/2 tsp Marjoram angiesrecipes(optional) 1/2 tsp Parsley angiesrecipes(optional) 1/3 tsp Chilli powderangiesrecipes(optional)

1. In a small bowl combine all the ingredients of the gyro mix
   
   . Slice the chicken of the grain and add in the seasoning mix. Rub it into the meat with your hands. Cover with a plastic wrap and chill overnight or at least 3 hours.
   
   
2. Remove meat from the refrigerator and grill in a roasting pan in the oven until crispy. Or dry fry (without any oil) in a non-stick skillet until browned and slightly crisp.
   
   
3. Slice the pita from the top open to create a pocket. If it is a long oval pita, then slice each pita open in half so that it forms 2 small pockets. Gently open the pocket and fill with the tzatziki, salad and meat.

Tuna Feta Salad

A bowl of bright summer flavours that's suitable for all the favourite seasonal vegetables.

#Salad:	#Oregano Vinaigrette:
80-100 g Canned tuna fishangiesrecipes 1 Romaine lettuceangiesrecipes, torn into pieces 80 g Cucumber 1/2 Tomato, cut into wedges 10-12 Olives, cut into rings 50 g Feta lightangiesrecipes (or regular) Onion Salt & pepper to taste	2 tbsp Extra-virgin olive oil 1 tbsp Lemon juice 1/2 tsp Dried oregano (½ tbsp, if fresh one used)

1. Cucumber peeled, seeded and cut into 1-inch chunks. Flake tuna with a fork. Mix all the vinaigrette ingredients thoroughly.
   
   
2. Place the lettuce and cucumber in a salad bowl. Arrange the tomato wedges around the dish. Top with the olive rings, tuna, feta and onion rings.
   
   
3. Chill and serve with the prepared dressing and season with salt and pepper to taste.

Tzatziki-Cucumber Yoghurt Dip

Tzatziki is made of thick yoghurt flavoured with cucumbers, garlic, lemon juice olive oil and dill. Traditionally it is prepared with sheep or goat’s yoghurt and served as an appetizer and used also as a dip. The key to make a great tzatziki is to use sour-cream like thick creamy yoghurt.

300 g 3.5% Whole-milk yoghurt, plain angiesrecipes 250 g 20% Quarkangiesrecipes 1 tbsp Olive oil 1 tsp Lemon juice

6 clove Garlic 120 g Gherkin, pickled 1 tsp Dill, dried White pepper to taste

1. Finely chop gherkin and cucumber. Combine quark and yoghurt in a medium bowl. Add in olive oil, lemon juice, garlic, dill, pepper and the cucumber. Stir all the ingredients until well-combined.
   
   
   
   
2. Cover and refrigerate for at least one hour for best flavor. Tzatziki will stay fresh in the refrigerator for several days. If excess liquid accumulates on top, just pour it off. Stir each time before use.

Pita Bread

Pita bread is consumed in Turkey, where it is called “pide bread”, Greece and Romania. The word pita is a Greek term, which means “flat” and spelled “pitta bread” in English. In addition to being flat, pita bread generally has two layers which, after baking separate to form an internal pocket. This pocket occurs because of the extremely high temperatures at which the bread is baked.

• 250 ml Lukewarm water
  
  
• 1 tsp Sugar
  
  
• 1 tsp Salt
  
  
• 420 g German #550 flourangiesrecipes
  
  
• 4 g Instant dry yeastangiesrecipes

1. To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, select the “dough cycle” and press “start” . The bread maker stops the process after the first rising.
   
   
2. Upon completion of the dough cycle turn the dough onto a floured work surface. Knead the dough until all the air has been removed and divide it into 6 or 12 pieces. Round each into a small ball and then flatten them to make 1.5mm thick disks. Cover the dough with plastic wrap and allow them to rest for about 30 minutes.
   
   
3. Now place a baking tray on the middle rack of the oven and preheat the oven to 220C/450F. Arrange pita dough on the baking tray and bake for 6 or 8 minutes until lightly brown. You will need to bake them in two bathes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags.