Two homemade gyros recipes and ouzo touches

0 0
Two homemade gyros recipes and ouzo touches

Share it on your social network:

Or you can just copy and share this url

Ingredients

Chicken gyros with touches of ouzo
500 gr. chicken leg fillet
1 glass of Ouzo
1 tbsp. coriander grains
1 clove of garlic
lemon zest from 1 whole lemon
1 tbsp. paprika smoked
2 pinches of bukovo
1 tbsp. Thyme dried
salt
pepper
60 ml olive oil
3 tbsp. Lemon Juice
2 shots of Ouzo
FOR SERVING
1 onion
1 Tomato
οregano
Pork gyros with touches of ouzo
400 gr. tenderloin
4 tbsp. Ouzo
Half dried onion finely chopped
2 cloves garlic Chopped
salt
Freshly ground pepper
3-4 tbsp. olive oil
1 tsp. honey
1 tbsp. rosemary
1 tsp. οregano
2 shots of Ouzo
  • Medium

Ingredients

  • Chicken gyros with touches of ouzo

  • FOR SERVING

  • Pork gyros with touches of ouzo

Directions

Share

Two homemade gyros recipes and ouzo touches

Ouzo elevates our flavors…

Ouzo and tsipouro give the food a special touch, aroma and taste. Ouzo is usually drunk cool and with good company… The distiller Nikos Katsaros when we asked him to tell us what is the ideal way to drink ouzo or tsipouro. He laughed and said “with good company” and added “we can drink it with cold water but also ice…” answering my question whether it is right or wrong to put ice since there is a belief that ouzo “loses”… Of course those who they know how to drink ίζουν they usually drink it plain either ouzo or tsipouro.

We asked our friend the award-winning Chef Vangelis Koumbiadis to prepare two different recipes with round home covering all tastes, with chicken and brisket, which are easily made at home with the best ingredients. In fact, he marinated the chicken and pork brisket with ouzo, but also in cooking he “extinguished” the round with ouzo, giving a special taste to our food.

Chicken gyros with touches of ouzo
By Vangelis Koumbiadis, Chef

Steps

1
Done

Chicken gyros with touches of ouzo

From the night before we cut our chicken into thin strips,we put it in a bowl and we pour aromatic ouzo over it. We cover and and leave in the fridge.

2
Done
1 hour

In the morning, we take it out of the fridge and we leave it for 1 hour at room temperature.

3
Done

We put the garlic, the lemon zest, the smoked paprika, the coriander, the boukovo and the thyme in the blender and beat well until the ingredients are mixed.

4
Done

We add salt, freshly ground pepper, a little olive oil and 1 tbsp. lemon juice.

5
Done

We stir until the mixture is homogenous and our marinade thickens slightly. Once the marinade mixture thickens, we sprinkle it on the chicken, taking care to cover all the spots.

6
Done
4 minutes

We allow the non-stick pan to heat over high heat and we add the chicken little by little and sauté for 4 minutes, turning it with the tongs on all sides. Be careful not to stir constantly.

7
Done

We quench with a shot of ouzo and we stir.

8
Done

We take the round on a plate and we add the second dose following the exact same procedure.

9
Done

Pork gyros with touches of ouzo

We ask the butcher to cut our brisket into very thin slices lengthwise.We put the brisket slices in a bowl and we add the ouzo, onion, garlic, honey, rosemary, oregano, salt, freshly ground pepper and a little olive oil.

10
Done

We mix well by hand so that the marinade goes everywhere and we cover the bowl with cling film.

11
Done
8 hours

We put it in the fridge and we leave it to marinate for at least 8 hours.

12
Done
2 minutes

We put a large non-stick pan on high heat to burn and put half the portion of the brisket and we bake for 2 minutes, we let it take on color without stirring.

13
Done
2 minutes

We turn with tweezers and on the other side to get color leaving for another 2 minutes.

14
Done

We quench with the ouzo, we mix lightly and we take out the first portion following the exact same procedure for the second portion of pork.

15
Done

We put in a pyrex in the oven on the grill and we let the pork and the chicken round to get colored.

16
Done

We serve with french fries, sliced ​​tomatoes, parsley, grilled pies or toaster and tzatziki or mustard mayonnaise.

TDriver

previous
Cheese tart
next
Fanouropita Cretan
previous
Cheese tart
next
Fanouropita Cretan

Add Your Comment