Chicken Gyros

Surprise.... I'm alive!!!!! I know it's hard to believe because I haven't posted anything in months, but I'm back.  Work and the house caught up with me and it seemed that every last free minute I've had has gone to prepping the yard for spring while simultaneously finishing up projects we started over the winter.  

My family has always had a special spot in our hearts for Coney Island restaurants, and they are on every corner here in South East Michigan.  I was so sad when I left for college only to find out they didn't exist on the West side of the state.  I've always shied away from making my own tzatziki sauce because it seemed like it would be labor intensive, but I was surprised by the fact that it was so easy and so delicious.  I will never buy it again.  


Tzatziki Sauce:
1 cup plain Greek yogurt
1 mini cucumber or 1/4 english cucumber (these have less seeds)
1-2 cloves minced garlic depending on taste preference 
1 tbs. minced fresh dill (approximate) 
1/2 tsp. cumin 
Juice of 1/2 small lemon 
salt & pepper 

1. Mix all of the ingredients and place in the fridge until you are ready to use. 

Naan Bread: 
I found this recipe on pinterest and it was amazing.  Check out the link here for the original posting at Food Your Way.

1/2 cup lukewarm water 
1 1/2 cups lukewarm milk 
1 tbs. granulated yeast
1 tbs. kosher salt
1/2 cup greek yogurt 
2 tbs. honey 
7 cups unbleached flour (I found this to be way too much and ended up using 5-6 cups) 

1.  In a large 5 quart bowl or container with a not-airtight lid, mix together the water, milk, yeast, salt, yogurt, and honey. Add in the flour, about 1.3 at a time, while stirring with a large spoon or dough whisk. I used my Kitchenaid.

2.  Cover the container loosely, leaving some way for air to escape, and allow to rest at room temperature for about 2 hours while the dough rises and collapses. Place the covered (though not airtight) dough in the refrigerator until ready to use. You can hold it for up to 7 days.

3. Pre-heat your oven or grill.  Once the grill is hot, cut off a handful of dough from the bucket (slightly smaller than a softball), roll the dough on a floured surface until thin. Place the rolled out dough one by one onto the hot stone. Cook for 2 minutes, and then flip and cook the second side for 2 minutes.

Tasty Tip: Add fresh herbs into the dough for added flavor and color!