D&D Recipe Series (Part 2): Gyros

Before you start making these delectable gyro recipes, let’s get one thing straight: the pronunciation of “gyro”. For all the philistines out there, “gyro” isn’t pronounced JAI-ro, like in the word “gyroscope”. Those in the know, with some real Greek class, pronounce the word YEE-ro, with a soft “g”. Phew—now that that’s out of the way, here are some great gyro recipes!

Chicken Gyros

Ingredients:

½ cup lemon juice
2 tbsp olive oil
¾ tsp garlic, minced
½ tsp ground mustard
½ tsp ground oregano
½ pound boneless D&D Poultry chicken breast
½ small red onion, thinly sliced
2 pitas

Preparation

Combine lemon juice, olive oil, garlic, mustard, and oregano in a Ziploc bag. Add chicken and seal bag. Turn chicken in bag to distribute marinade evenly. Refrigerate for at least 1 hour.

Drain chicken and discard marinade. Sauté chicken for 7 to 8 minutes or until juices run clear. Spoon half the chicken on each pita, cover with D&D Poultry’s signature Tarator sauce (see below) and onions, and serve immediately.

Recipe courtesy of Food.com

Lamb Gyro

Ingredients

1 leg D&D boneless Ontario lamb
5 cloves garlic, cut into 20 slivers
¼ cup extra-virgin olive oil
3 tbsp lemon juice
4 cloves garlic, minced
2 tbsp oregano
1 tbsp rosemary
½ tsp salt
½ tsp pepper
16 pitas

Preparation

Make 20 slits across lamb and insert garlic slivers. Place in large dish.

In a bowl, whisk oil, lemon juice, oregano, rosemary, garlic, salt, and pepper. Pour evenly over lamb. Cover with plastic wrap and marinate for 2-6 hours, turning occasionally.

Remove from refrigerator and let sit until room temperature. Brush grill lightly with oil and preheat to medium. Remove lamb from marinade and grill for approximately 1 ½ hours.

Place lamb on pitas, cover with D&D Poultry’s signature Tarator sauce (see below) and serve.

Recipe courtesy of the Food Network

D&D Poultry’s Signature Tarator Sauce

Ingredients