One week to go. I think I can make it, but for the record, I was not in favor of waiting until after Labor Day for school to start. All it means is that at least once a day over the next week Cranky, Grouchy and Short-Tempered Mom will emerge. Pray for my children. They'll need it.
This week also brings back the PTA lifestyle as I continue to sacrifice myself to the school service gods. I'm seriously doubting my abilities to serve as President this year, especially with baby #6 due in 8 weeks. I hope the PTA survives a year of my noble leadership.With summer coming quickly to a close, this was a recipe I had to squeeze in while there were fresh tomatoes in the garden. I had never made gyros before but knew I would make my own pita bread if I was going to give it a try. So much better than store bought so give my homemade pita bread a try. Our family really enjoyed the gyros and I would really like to try this same recipe with a different meat as well.
(from Elly Says Opa!)
16 oz plain yogurt (not nonfat)
1 cucumber, peeled, seeded and shredded
3 cloves garlic, minced fine
1 tsp white wine vinegar
salt and pepper
squeeze fresh lemon juice
extra virgin olive oil
4 cloves garlic, smashed
1 lemon, juiced
2 tsp red wine vinegar
2 Tb extra virgin olive oil
2 heaping Tb plain yogurt
1 Tb dried oregano
salt and pepper
1 1/2 lbs boneless chicken breasts
red onion, thinly sliced
1. To make the tzatziki sauce, strain the yogurt overnight in cheesecloth over a bowl. Shred the cucumber and wrap in a towel to squeeze out as much water as possible. Mix together all the sauce ingredients, drizzle with olive oil and refrigerate for at least 30 minutes before serving.
2. To prepare the chicken, whisk together all the chicken ingredients in a medium bowl, then add the chicken to coat well. Cover and let marinade for 1-2 hours. Cook the chicken on the grill over medium heat until the juices run clear. Let rest 5 minutes then slice into strips.
3. Heat the pitas and top with chicken, tzatziki sauce, tomatoes and onions.