The Jan Ririe Collections- Gyros

 Chicken Gyros with cucumber Tsatsiki

• Total Time

  40 min

• Yield

  Makes 4 servings

Ingredients

2 Kirby cucumbers, divided

1 1/2 cups Greek yogurt (3/4 pounds)

1 teaspoon fresh lemon juice, divided

5 garlic cloves, minced, divided

1 pint grape tomatoes, quartered

1 small red onion, halved and thinly sliced

1/3 cup chopped flat-leaf parsley

1/4 cup chopped mint

1/4 cup extra-virgin olive oil

1 rounded teaspoon dried oregano

1 rounded teaspoon dried rosemary, crumbled

1 (12-ounces) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds

1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock

1/2 head iceberg lettuce, thinly sliced

Preparation

1. Step 1- Preheat broiler.

   Step 2- Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.

   Step 3- Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.

   Step 4- Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.

   Step 5- Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.

   Step 6- Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.

Cooks' note:

Tsatsiki can be made 1 day ahead and chilled.

 5 min Broccoli

• 1 to 2 tablespoons olive oil or other cooking oil
• 6 cups (about 425 to 454 g) broccoli florets
• Pinch of coarse, kosher salt
• ½ cup chicken or vegetable broth (see note)

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INSTRUCTIONS 

• Heat the oil in a 12-inch nonstick skillet over medium-high heat until the oil is rippling and hot. Add the broccoli in a mostly single layer and sprinkle with a pinch of salt. Let the broccoli “roast” in the hot skillet for 30 seconds or so and then give it a good stir. You can let it keep browning for a minute for more flavor or move on to the next step.
• Pour in the broth, immediately cover the skillet with a lid (or foil), and reduce the heat to medium-low. Let the broccoli simmer for 2-3 minutes until bright green and crisp-tender. Add additional time if you want the broccoli more tender.
• Remove from the heat, add seasonings to taste (additional salt or variations below), and serve.