When I was a young baby-child of 20 years old, I went to Washington D.C. for the first time. Whilst I was there, I had a gyro for the very first time. Have you ever had a mega-delicious gyro? Cause, oh man. Your life will change a little bit and you’ll probably start a blog 6 years later and write about how it changed your life to have something so delicious in and around your mouth.
Just going by what I’ve experienced personally.
Well, this is not an authentic gyro because I do not have one of those rotating “roasters” that is so awesome because mostly the cosmos hate me and want me to be void of all joy.
However, this has quickly become one of my favorite meals. So fresh, quick, easy and perfect for feeding lots of people…your taste buds will definitely not know what hit them.
Moderately Guilt-Free Stuffed Pitas
Extra-Virgin Olive Oil
1 Tablespoon Herbs de Provence (Or Italian Seasoning)
Salt & Pepper, to taste
1 lb. Chicken, boneless/skinless
2 Handfuls Fresh Baby Spinach (or Arugula)
2 Large Tomatoes, sliced & chopped
½ Purple Onion, thinly sliced
Approximately 2 Tablespoons Fresh Basil, minced
Marinate the chicken for about 2-4 hours and grill when right before you’re ready to eat. While the chicken is grilling, toss the salad ingredients with a touch of Olive Oil and the juice of 1 lemon.
Pretty simple, right?
At this point, you’re probably thinking, “Wow, this is such a great recipe/idea that is going to taste so fresh and delicious!” And you are correct. But what you do not know is I’M NOT DONE YET!
*Crowd Roars “OH NO HE DIDN’T!”*
Well, yes I did. Every great pita needs some good Tzatziki. If you’ve never had it and/or do not know that Tzatziki is even a real word, it is a Greek sauce that will legitimately change your life. And, if you think it is weird or unnecessary, then I think you are weird and unnecessary.
This is a little version that I have been stewing on for a while. Tried and true, tested on the masses...it is delicious and packed with protein and healthy fats.
Creamy Avocado-Dill Tzatziki
½ Ripe Avocado
8 oz. Fage Greek Yogurt
1 Tablespoon Balsamic Vinegar
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Dried Dill
Salt & Pepper, to taste
Fage is the best Greek Yogurt for Cooking. And really, it's not just because Bobby Flay says that it is. It just is. Take my word for the biblical truth that it is, please.
Using a food processor or blender, combine all the ingredients and “let ‘er rip” until you have a super smooth sauce. I have found that it works best if you have a “real ripe” avocado. The softer, the better. But, if the avocado isn’t super soft, just process until it’s smooth. It will work. Your faith will pay off in the end.
Perform a little taste test and add extra seasonings/EVOO as needed and let it chill in the fridge until you're ready to party.
Serve all this junk with some "stuffable" pitas (maybe just a tiny bit of fresh mozzarella) and go to town. You'll definitely be glad you did once you're in a delicious food-coma.