A twist on the classic gyro sandwich that mashes it up with buffalo chicken flavors
- 1 Pound Greek Yogurt
- 1 Cucumber (peeled, seeded, diced)
- 2 Cloves Garlic (grated)
- 1/2 Cup Crumbled Blue Cheese
- 1/4 Cup Chopped Parsley
- 8 Celery Stalks
- 5 Carrots
- 1/2 Head Iceburg Lettuce
- 5 Scallions
- 1 Handful Chopped Parsley
- Oil, Vinegar, Salt, Pepper
- 23 Ounces Cayenne Sauce
- 3 Cloves Garlic
- 1 Stick Butter
- 1 Small Onion
- 5 Habaneros
- 3 Tablespoons Honey
- 1 Teaspoon Cumin
- 2 Eggs
- 2 Pounds Ground Chicken
- Tzatziki - Combine all ingredients and refrigerate!
- Slaw - Shred the carrot, celery, iceburg, and scallions. Dress with oil, vinegar, and parsley.
- Chicken - Put it all in the food processor and blend until smooth (except for the chicken). I removed the seeds from half of my habaneros. Mix the sauce with 2 pounds of ground chicken. Bake in a shallow baking dish on a high heat for about 20 minutes until cooked through and browned on top.
I had the craving for something spicy, but not like ethnic spicy, just good old American comfort spicy. I’ve “buffaloed” a lot of things in my day, but it wasn’t until my roommate mentioned craving gyros that I realized how good a match a gyro really was for the buffalo chicken flavors. I started by making a loose buffalo chicken sausage as the gyro meat, replaced the tomato and onion with a carrot and celery slaw, and of course, added some blue cheese to the tzatziki.
The blue cheese tzatziki was the real star of this sandwich
The sauce for the chicken is made in the food processor.
That lovely buffalo-orange color.
This is what the chicken looked like in the baking dish ready for the oven.
A quick slaw.
I always make my naan recipe when I need flatbread for something.
Quite the spread! The chicken ended up being slightly too crumbly to mimic the true gyro meat texture, but it didn’t really matter cause the flavors were amazing.
I want one right now!