Gyros Day Two Ways

Way back in 2019, before the world completely lost its collective mind, we shared the quirky yet interesting history of National Chicken Boy Day. It’s all about an iconic LA landmark that once stood on Route 66. As the name implies, it’s a boy with a chicken head.

Since that first sharing of Chicken Boy’s story, we’ve talked about him and shared chicken recipes every year, with four postings just dedicated to Chicken Boy and his day. It’s now a Friday. I can tell you right off the bat, we aren’t eating chicken today. As Catholics who still cling to some of the traditional teachings and practices of our faith, meat isn’t served on Fridays.

And frankly, I think I’ve said about all I can think of to say about Chicken Boy. If you are interested in learning his history, as well as reading some delicious Chicken Recipes, just click on the links below.

2019 – Chicken Boy and Southern Brine Fried Chicken
2020 – Chicken Boy and Savory Oven-Fried Chicken Breasts
2021 – Chicken Boy and Crisp Spatchcock Roasted Game Hens with Red Potatoes
2022 – Chicken Boy and Blackened Chicken Fettuccini Alfredo

This year, I’ve decided to go in a different direction. It’s also National Gyros Day. I don’t know about you, but I love Gyros. My all time favorite is lamb. Since I’m the only lamb eater in our family (immediate and extended), the only time I get a Lamb Gyros is when we attend Celtic Fairs. There are two things you are bound to find at a Celtic Fair Food Court – dishes with lamb and Minced Meat Pies.

While I cannot have a lamb gyros today, I can enjoy one made with shrimp. The other is for you non-traditional Catholics. Since today is Chicken Boy Day, while we aren’t necessarily celebrating that giant Chicken Boy, Chicken Gyros seemed fitting.

Hope you have an amazing Friday and a blessed life.

Gyro Day Menu
Chicken Gyros
Shrimp Gyros

Gyros – Two Ways
Tzatziki
1 English Cucumber
2 Garlic Cloves
1/4 Red Onion
16 oz Greek Yogurt
1 tablespoon Olive Oil
1-1/2 teaspoons dried Dill Weed
1 teaspoons White Vinegar
1 teaspoon Lemon Juice
Salt to taste
Black Pepper to taste

Peel and coarsely chop the cucumber, set aside. Peel and mince garlic, set aside. Cut a quarter chunk of the red onion from tip to root and remove from the rest of the onion. Reserve remaining onion for another purpose. Peel and finely mince quarter section, set aside.

Combine yogurt, cucumber, garlic, onion, oil, vinegar, and lemon juice in a blender. Blend until smooth. Transfer to a bowl with a tight-fitting lid. Taste, season with salt and pepper, stir to blend. Cover and refrigerate until needed.

Gyros
2 medium Roma Tomatoes, diced
3/4 Red Onion thinly sliced
1 head Iceberg Lettuce, chopped
12 (6-inch) Pita Bread Rounds

Cut tomatoes in half, remove seeds. Dice and set aside until ready to use. Peel onion, slice into thin slivers, break apart and set aside. Chop lettuce, set aside.

When ready to assemble, heat a large skillet over medium heat. Warm each pita in the skillet until soft, about a minute per side.

Top half of the warm pitas with chicken strips, the remaining half with shrimp. Add Tzatziki, lettuce, tomato and onions to the pita filling. Add finishing touches based on the use of chicken or shrimp. Serve and enjoy

Chicken Gyro
4 Garlic Cloves
1 medium Lemon, juiced
2 tablespoons Olive Oil
1 tablespoon dried Oregano
2 teaspoons Red Wine Vinegar
Salt to taste
Fresh Black Pepper to taste
1 lb boneless Chicken Breasts

Whisk garlic, lemon juice, oil, oregano, vinegar, salt and pepper together in a large glass bowl, set aside.

Cut chicken into strips. Add chicken to the bowl, toss to coat. Cover with plastic wrap, marinated in the refrigerator for 1 hour.

Set oven rack about 6-inches from the heat source of the broiler. Set oven to broil. Line a rimmed baking sheet with foil, set aside.

Remove chicken from the marinade, place on the prepared baking sheet. Broil chicken strips until lightly browned and no longer pink in the center, about 3 minutes or so per side. Transfer cooked chicken to a plate, cover and let rest for 5 minutes.

Finishing Touches for Chicken
1 English Cucumber
Handful Cilantro

Peel and dice cucumber, set aside until ready to use. Snip cilantro, set aside until ready to use.

To finish chicken gyros, add diced cucumber and a sprinkling of cilantro just before serving.

Shrimp Gyros
1 lb large Shrimp, peeled and deveined
4 Garlic Cloves
1 medium Lemon, juiced & zested
2 tablespoons Olive Oil
1-1/2 teaspoons dried Dill Weed
2 teaspoons Red Wine Vinegar
Salt to taste
Fresh Black Pepper to taste

Peel, devein and remove tails from the shrimp. Place shrimp in a glass bowl, set aside.

Peel garlic, mince and place in a glass mixing bowl. Zest lemon into the bowl, cut lemon in half and juice over the garlic-zest mixture. Whisk in Olive oil, dill weed and vinegar. Taste, season with salt and pepper. Pour marinade over the shrimp, toss to coat.

Cover with plastic wrap, marinated in the refrigerator for 30 hour.

Heat a skillet over medium-heat. Pour shrimp into the warm skillet. Sauté until shrimp is pink, about 3 or 4 minutes.

Remove skillet from heat, cover to keep warm. Assemble when ready.

Finishing Touches for Shrimp
Handful Flat Leaf Parsley
Handful Pepperoni Peppers
1/2 cup sliced Black Olives
Feta Cheese as desired

Snip parsley, set aside Drain peppers, slice and set aside until ready to use. Drain olives, set aside.

To finish shrimp gyros, add sliced peppers, black olives and a scattering of parsley. If desired, add a kiss of Feta to the Shrimp Gyros just before serving.

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Rejoice in the Lord, you who are just!