Chicken Gyros & Swedish Visiting Cake

Chicken Gyros

Ingredients

For the chicken:

  • 2 lbs boneless skinless
    chicken thighs

  • 1/2 cup plain Greek yogurt

  • 6 cloves garlic minced

  • 1/4 cup olive oil

  • 1 tsp lemon zest

  • 3 tbs fresh lemon juice

  • 2 tbs red wine vinegar

  • 1 1/2 tsp dried oregano

  • 1/2 tsp paprika

  • 1 1/2 tsp kosher salt

  • 1/2 tsp black pepper

  • Olive oil, for brushing the grill

For serving:

  • 6 Pita breads, warmed

  • 2 medium tomatoes, diced

  • 1/2 English cucumber, diced

  • 11/2 cups shredded Romaine lettuce

  • 2/3 cup crumbled feta cheese

  • Pickled Red Onions/sliced red onions

  • Tzatziki Sauce

Instructions

  1. Place the chicken in a Ziploc bag or medium bowl. Set aside.

  2. In a medium bowl, combine the Greek Yogurt, garlic, olive oil, lemon zest, fresh lemon juice, red wine vinegar, oregano, paprika, salt, and pepper. Whisk until smooth.

  3. Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade to the bag and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated. Seal the bag tightly.

  4. Place in the refrigerator and marinate for 45 minutes or up to 6 hours.

  5. Preheat the grill to a medium-high heat. You can also use a grill pan. Brush the grill or grill pan with olive oil to make sure the chicken doesn’t stick.

  6. Use tongs to remove the chicken from the marinade, place on the hot grill. Discard remaining marinade.

  7. Grill the chicken for 4 to 6 minutes on each side, until golden brown and cooked through, time will depend on how thick the chicken is. Transfer the grilled chicken to a cutting board and let rest for 5 minutes. Use a sharp knife to cut the chicken into bite-size pieces.

  8. To assemble, fill warm pita bread with chicken, tomato, cucumber, lettuce, pickled red onion, and feta cheese. Top with tzatziki sauce. Fold the pita over like a sandwich and serve immediately.

*In flyer November 12 - 18, 2023
Recipe and photo credit: Two Peas and Their Pod

Swedish visiting cake

Ingredients

Topping

  • 1 cup confectioner’s sugar

  • 3 large egg whites (save the
    yolks for another use)

  • 1/4 tsp almond extract

  • 1 1/2 cups sliced almonds

Cake Base

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 tsp almond extract

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1 cup all purpose flour

  • 1/2 c. unsalted butter, melted & cooled

Garnish: confectioner’s sugar

Instructions

  1. Preheat your oven to 350F. Butter and line a 9×9 baking pan with parchment paper. The parchment paper is only necessary if you want to lift out the cake for neater slicing.

  2. Topping: Put the egg whites in a medium bowl and break them up a little with a fork. Add the extract and powdered sugar and blend together. The mixture will be lumpy. Gently stir in the almonds, and mix well, taking care not to break the almonds. Set aside.

  3. Cake base: In a large mixing bowl whisk the sugar, eggs, extracts and salt together until pale and slightly thickened. This will take a bit of elbow grease and a good couple of minutes.

  4. Using a silicone spatula fold in the flour. Then fold in the melted and cooled butter until the batter is homogenous and smooth. Turn the batter into your prepared pan.

  5. Top the batter with the almond topping. I use my fingers and drop small bits all over the surface of the batter to more easily distribute it. Smooth it down with an offset spatula and spread to the edges and corners.

  6. Bake in the center of the oven for 29-33 minutes. The top will turn golden and the center may still be slightly soft. A toothpick inserted in the center should come out without obvious wet batter on it. Do not over bake this cake.

  7. Let your Swedish visiting cake cool for about 15-20 minutes before lifting it out using the parchment paper to cool completely on a rack.

  8. Dust generoulsy with powdered sugar and slice just before serving. You can also serve with whipped cream and berries if you like.

*In flyer November 12 - 18, 2023
Recipe and photo credit: The View from Great Island

Annah Kassen