Makes 6: 4 serving meals (1 gyro per serving)
1 cup olive oil
3/4 cup fresh lemon juice
1/4 cup garlic, pressed or minced
2 T dried mint
2 T dried oregano
2 T black pepper
1 T salt
10 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
In a med bow, whisk together all marinade ingredients. Pour over chicken and stir to combine. Marinate, refrigerated, for 2 hours. Work in batches as necessary. In large skillet over med-high heat, add chicken and saute until cooked through. Transfer chicken to large bowl. Disgard juices. Cool. Divide evernly among one quart freezer bags. Seal bag, pressing out excess air. Refrigerate.
24 wrap pitas
12 oz. Feta cheese, crumbled
Package cheese in snack bags (2 oz per meal or 1/2 oz per serving). Place a package of chicken, a package of pitas, and a package of cheese in each one gallon freezer bag. Seal bag, pressing out excess air. Freeze.
1 1/2 pounds cream cheese, softened
2 pounds natural plain yogurt
1/4 cup fresh lemon juice
2 t garlic, pressed or minced
1 T dried dill
2 t salt
In substituting low-fat or non-fat yogurt for natural yogurt, strain overnight in frig in a coffee-lined sieve. Combine all ingredients in a mixing bowl or processor. Beat or process until smooth. Divide evenly among freezer bags. Include one yogurt-dill sauce with each chicken gyro kit.
FREEZER CHICKS INSTRUCTIONS: Defrost in frig. Preheat oven to 350 degrees. Warm foil-wrapped pitas in oven for 10 mins. Warm chicken in oven or microwave until heated through. Stir yogurt-dill sauce. Transform into Tzatziki, if desired, by adding 1/2 large cucumber (peeled, seeded, finely diced or shredded, and drained). Top pita rounds with chicken, yogurt-dill sauce, and crumbled feta. Tomatoes and onions can be added upon serving.