Lamb and Chicken Gyros

It is funny how as NFT goes on, some things have gotten so much easier. I am now a natural at peeling and chopping, I can usually manage to get at least two dishes finished around the same time and I don’t have to convince people to come over for dinner anymore.

However, while some things have become way easier, there
are some things that have become way harder. Getting people to leave after a full meal and lots of wine has gotten increasingly more difficult. Taking new and interesting photos of chopped onions and or chopped shallots is becoming a serious challenge. But, the hardest thing to figure out is what to make. How is it that all of you manage to decide what to have for dinner every night when you can’t give me ONE idea I will never know. On that note, how on earth do I manage to have dinner every night when I can’t think of a couple things to make once a week?

Luckily, my friend Lindsay had a hummus recipe for me to try and it lead me to go with a Greek theme.

Lamb and chicken gyros with tzatziki and mustard cream sauces.

Greek Salad (Lish is obsessed)

And rice pilaf.

Thank you Katie, Megan, Paul and Matt for joining us. Next time YOU pick dinner!

Love and Beer Floats

1 pound lamb loin, sliced into 1-inch slices
2 chicken breast (about 6 to 7 ounces each) sliced into 1-inch slices
4 tablespoons olive oil
6 large pita breads
3/4 cup yogurt
1/2 cup small diced cucumbers
Juice of one lemon
1 cup shredded lettuce
1 white onion, sliced
1 large tomato, sliced into 6 slices

Preheat the grill. Season the lamb and chicken with 2 tablespoons olive oil, salt and pepper. Brush the pita bread with the remaining olive oil. Place the lamb and chicken on the grill and cook for 2 minutes on each side. Place the pita bread on the grill and cook for 2 minutes on each side. In a mixing bowl, mix the yogurt, cucumbers, and lemon juice together. Season with salt and pepper. Spread the cucumber sauce evenly over each pita bread. Divide the lamb slices between the three pita breads. Divide the chicken up between the remaining pita breads. Garnish each sandwich with lettuce, onion and tomatoes. Place the pita bread on parchment paper. Roll the sandwich up tightly in the parchment paper, tucking the ends into the sandwich. With a serrated knife, slice the sandwiches in half and serve.

For the creole mustard sauce:
3 tablespoons creole mustard
1 1/2 cups chicken stock
1/2 cup heavy cream
2 tablespoons butter


Preheat grill to medium high or preheat broiler. Brush oil and season all the ingredients. Now Skewer them up on 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Now start the sauce. In a saucepan place stock and mustard. Bring to a boil, reduce heat for 2 minutes or until reduced to 1/2 cup. While that is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then flip over and cook for about another 5 minutes or until chicken is no longer pink inside. When the sauce is reduced to 1/2 cup, add the cream. Bring to a boil, and reduce for another 2 minutes. Now whisk in the butter. Season to taste with salt and pepper and remove from the heat. Place kabobs on a serving platter and drizzle sauce on top.

Rice Pilaf
3 tablespoons unsalted butter
1 shallot, thinly sliced
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cups basmati-style long grain rice
3 cups low-sodium chicken broth
1 bay leaf
1 sprig fresh rosemary

Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.
Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.