Pita filled with chicken gyros
For your Sunday Lunch I thought I’d use the before made pita breads and accompany them with some home made chicken gyros and yoghurt-herb dressing.
As we planned to finish Darian’s “big boy room” and celebrate his moving into his very own room this Sunday I figured that we probably won’t have much time to cook anyway and Mrs Q. would have one day off from cooking …
For 3 grown ups and one toddler I used 3 chicken breasts and cut them into very thin slices (it helps if the chicken is still half-frozen) the evening before. For the marinade I used 4 tablespoons vinegar, 2 teaspoons sumach, a pinch of garam masala, salt pepper, lemon verbena, thyme and rosemary and about 1/2 cup water.
I let the chicken marinate over night and stir-fried it (without any additional oil or butter) in a very hot non-sticky pan until medium brown the next morning before I went for my breakfast at Mrs Q.’s.
On Sunday we then filled the pita breads with leaves of green salad, some grated cheese, the chicken gyros, and some yoghurt-herb marinade and spiced them up with some sliced onions and garlic.
We had some home made potatoe wedges to go with the pita breads.
It was very very delicious and even the little one had fun with this meal:
He’ll be one year Saturday 13th… We have to make his lunch/dinner/breakfast look nearly the same than ours – otherwise he’d refuse to eat it. No babyfood for a big boy! *snickers*