RISE AND SHINE KAUT43 OKC
After two weeks of berries and sugar, and with Robert Miller (The Laughing Guy), all sad-faced because he’s allergic to strawberries, I figured a recipe that included MEAT was in store.
So thinking about spring and summer recipes, with more people throwing open the doors to friends and family and casting off the barricade to hospitality that was winter, I wanted to make something that was “group friendly”. Chicken Gyros (YEE-RO), with a Persian twist, was my answer and “Lordy” did it ever turn out well.
The idea behind gyros is to have that large “kabob” tower of meat that, when ready, folks can shave off portions of and add them to soft warm flatbread; truly easy for “come and go” situations. Add a little cucumber mint yogurt, shredded lettuce, and tomato, then you’re set!
The secret to the flavorful tower of meat, or chicken in our case, is the marinade. I marinate butterflied and split boneless chicken breast in yogurt with a bit of In The Kitchen With Scotty seasonings, namely my Barbacoa and Persian Rub blends. The combinations are fantastic and I can’t wait for you to try this. So let’s get to it!
4 large boneless skinless chicken breast
10 ounces whole plain yogurt (Greek style is too thick, just use regular plain yogurt )
1/3 cup fresh lemon juice (about 2 large lemons worth)
4 large garlic cloves smashed and minced
2 Tablespoons In The Kitchen With Scotty “Persian Rub”
3 tablespoons In The Kitchen With Scotty “Barbacoa” blend
1 tablespoons fresh chopped parsley
Ground saffron steeped in hot water (optional)
1 firm dowl rod
Roasted Potatoes or French fries
Warmed Naan or LaVash Bread
- Butterfly the four chicken breast, then cut down the center, creating two separate pieces. Place in a nonmetal bowl or deep sided dish.
- In a separate bowl combine the yogurt, Barbacoa Seasoning, Persian Rub, garlic and parsley then mix. Next, add the lemon juice and optional saffron water (a tablespoon or two) to thin out and flavor the mixture. Pour the mixture over the chicken ensuring all 8 pieces are thoroughly coated. Cover with plastic wrap a refrigerate 2 hours or overnight. Disclaimer: I marinated the chicken overnight and it was fantastic!
- When ready to cook: Preheat your oven to 425 degrees. Halve an onion and place it flat side down on a parchment paper or foil lined sheet pan. Carefully insert the dowl-rod or skewer into the center of the onion. Next, remove a chicken breast piercing the center and pushing down the rod. Do each chicken breast so that they overlap each other askew with it all ending up looking like a Christmas tree. (See photo).
- Once all the chicken has been skewered top it off with the other hand of the onion or a large tomato for appearance. Around the chicken add your thick sliced and seasoned potatoes or french fries. Place into the oven and cook 40-45 minutes until the chicken is a nice golden brown. Keep an eye on the potatoes and remove if they start getting too dark… around 30 minutes.
- Pull the mower of power out of your oven and wrap foil around it to keep out warm. In the meantime start gathering up your extras to accompany the Gyro: Persian Salad (salad Shirazi, Cucumber Mont Yogurt to drizzle over your gyro, shredded lettuce, sliced tomatoes, pickles, warm bread, whatever you want. Well, you need the warm bread.
- Place the Gyro stand onto a large tray and surround it with the French fries and all of your extras. Have a long sharp knife or sedated knife at the ready to shave off thin pieces of meat and let it fall to the tray. Everyone can grab some warm bread and fill it with whatever their hearts desire. Man… this was good eating!