1. Chicken Gyros

for 8 servings

2 lb boneless, skinless chicken thigh
½ large yellow onion, peeled and root side removed
1 sturdy wooden skewers, roughly 10 inches (25 cm)

2 cups greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon coriander powder
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper

1 large cucumber, shredded
2 cups greek yogurt
1 tablespoon garlic, minced
¼ cup lemon juice
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
salt, to taste
pepper, to taste
8 pita breads
onion, sliced
tomato, sliced


1. In a large bowl, combine marinade ingredients and stir well.
2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
4. Preheat oven to 400°F (200°C).
5. Shred the cucumber, be sure to squeeze out any excess liquid.
6. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
7. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
8. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
9. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
10. Enjoy!

2. Japanese Grilled Skewers

Glazed Chicken Skewers

Bacon Mushroom Skewers

Steak & Asparagus Skewers

Chicken Meatball Skewers

3. Baked Churro Bites

for 30 churros

1 cup water
⅓ cup butter
2 tablespoons brown sugar
salt, to taste
1 cup flour
1 teaspoon vanilla extract
2 eggs
cinnamon sugar, to coat
chocolate, melted, to taste


1. Preheat oven to 350°F (180˚C).
2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
3. Turn off the heat and stir in the flour.
4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
5. Transfer mixture to a piping bag with a 5 point, or star, tip.
6. Pipe out thick 3-inch (8 cm) strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
7. Bake for 10 minutes, then broil until golden brown.
8. Dredge each churro in melted butter, then cinnamon sugar.
9. Serve with melted chocolate if desired.
10. Enjoy!

4. Mexican-style Pork Tacos (Tacos Al Pastor)

for 10 servings

5 lb boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
1 thick wooden skewer, trimmed to the height of your oven
10 small corn tortillas
1 white onion, finely chopped
1 cup fresh cilantro, finely chopped
1 cup salsa, of your choice
lime wedge, to serve


1. Preheat oven to 350°F (180°C).
2. Slice the pork shoulder into about 1-cm (½ inch) slices, then transfer to a large dish or bowl.
3. In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
4. Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
5. On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
6. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 2-cm (1 inch) gap at the top. Push another pineapple slice on top.
7. Bake for about an hour and a half, until slightly charred on the outside and deep red.
8. Rest the meat for about 10 minutes, then carve off thin slices of the pork.
9. Slice off thin pieces of the roasted pineapples as well.
10. To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa. Top with a squeeze of lime juice (optional).
11. Enjoy!

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04:37 2017-11-30


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