What the Hell. . .

I have had this blog sitting and sitting for too long now. I figure I just need to jump in and get it started. I just have so many ideas for what I could blog about and I haven't been able to decide the best way to do it. I have helpful tips, recipes, frugal tips, crafty ideas/tips, to name a few and that is just too many different items to discuss on one blog; however, I have to start somewhere. So here is a delicious recipe.

But first, a disclaimer - I am going to create food blog blasphemy. I am NOT going to post pictures. The two reasons being 1) While the food may taste delicious I am not good at nor do I care to make beautiful food presentations. 2) My camera skills suck and I don't really have the urge to hone those skills at this time.

Chicken Gyros
from Elly Says Opa!
Print Recipe

Makes enough chicken and tzatziki for approximately 4-6 gyros.

For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp red wine vinegar
salt and pepper
squeeze of fresh lemon juice
extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
juice of 1 lemon
2 tsp red wine vinegar
2 Tbsp extra virgin olive oil
2 heaping Tbsp plain yogurt
1 Tbsp dried oregano
salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed

To assemble:
soft wrap bread (recipe to follow)
fresh tomatoes, seeded and diced
red onion, sliced thin

To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won't believe how much liquid drains from the yogurt - it makes the yogurt much thicker and creamier. You can purchase Greek yogurt, like Oikos or Fage, you won't need to strain it like this.)

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in a skillet, under the broiler, or on the grill. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Heat pitas or soft wrap bread. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

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This was delicious. Everyone enjoyed it; although, next time I am going to decrease the lemon to juice of 1/2 lemon--PE did not like how sour the chicken was.

I will be posting shortly with the recipe for the soft wrap bread and a recipe for homemade yogurt.