Easy Chicken Gyros

What a week the last week has been.  It was Western Art Week here in Great Falls, I served up a special BBQ Brisket menu, taught a Sushi rolling class and catered at the Portal Art Gallery for 75+ people.  Thank goodness when I got my Secret Recipe Club assignment, I was right on the ball, picked something out, cooked, photographed and got the post all written.  I had so much to do and I wanted to make sure that I was ready for the 3rd Monday of the month.

I was thinking that far ahead… I had been craving Greek food like a made dog so as soon as I saw that Amy from The Savvy Kitchen had a recipe for a Chicken Gyros I was a gonner.  I even veered from my own self imposed rule of choosing a heritage type recipe.  Considering that Amy is Italian and I love Italian food, I surprised even myself.  But what are you to do with a craving but satisfy it?

Oh yeah, I was on top of it!  Come Monday morning I went to add my link like a good girl and, whaaaat?????  Link not active for another 6 days!? Huh, it is the 3rd Monday right? Right!  Another look at the SRC page and I realized that we weren’t posting until the 23rd, how’d I miss that memo?  So post comes down and now I had nothing for that week ready.  Ugh, I thought I was on ball and now I’m missing a weeks post…sheesh.  Can someone please do a brain transplant for me?

Amy’s blog is filled with mostly low-carb, low-calorie and gluten-free recipes. This chicken gyros recipe is definitely on the healthy side (to make gluten-free skip the pita and use a lettuce wrap).  Better yet it is on the most delectable side, and *gasp*, my baby boy said it was the best chicken gyros I’ve ever made.  I would have been upset with him if I didn’t totally agree. Even Amy gave it a * on her recipe list which equals a personal favorite.

I didn’t veer far from the original recipe, however I did use chicken thighs versus breasts (cheaper and moister), I marinated them whole and cooked them on grill.  I was also celebrating an unusually warm day and was happy to be out grilling, sigh, hurry up spring and get here!  I only made 1/2 the sauce which was just right for us.  I served up a side of a Greek salad and finished the night off with an Orange and Tart Cherry Baklava (recipe coming next week).

Amy has a lovely site, an easy to navigate recipe list (thank you Amy I so appreciated that), you all should make a point to stop by and visit!

It’s been awhile since I gave any photography tips, so here’s a long overdue trick I should have shared.  Often when photographing a plate and a napkin food photographers like to tuck the napkin (or cloth) partially under the plate.  It helps give texture and interest to the photograph. The problem is that the plate gets a little wonky so it ends up looking like you have a crooked picture when in fact you don’t.  My fix: I take a small piece of paper, junk mail or whatever is within my reach, fold the paper to the same thickness as the napkin.

I tuck it back behind where you can’t see it.

Here’s a bonus tip, sometimes buns, breads, tortillas etc. have a mind of their own and don’t stay where you want them to. Try using a toothpick to secure it in place.  You can arrange it so it can’t be seen or use a photo processing program to remove it (that’s what I did).  Ah the magic of food photography, isn’t it fun!

Don’t forget to check out our other SRC reveals.  And thanks always to Debbi our very helpful Group Leader, she’s the best!