454g ground chicken ½ small red onion, very finely diced 2 garlic cloves, minced 1 teaspoon smoked paprika ½–1 teaspoon cumin ½–1 teaspoon ground coriander ½ teaspoon dry oregano ¼–½ teaspoon cayenne pepper Salt & pepper 4 Greek pitas Olive oil ---FOR SERVING--- ½ small red onion, diced or thinly sliced 2–3 tablespoons red or white wine vinegar ½ cup grated cucumber, optional ½–1 cup prepared tzatziki 2–3 cups shredded lettuce 1–2 diced tomatoes 1 cup crumbled feta cheese Fresh dill, optional Lemon wedges Directions
Place a sheet pan in your oven and heat it to 200ºF. Add the chicken to a large bowl along with the diced onion, minced garlic, smoked paprika, cumin, coriander, dry oregano, and cayenne pepper. Season with salt and pepper and, using two forks, gently mix and toss to combine. Divide the mixture into four relatively equal portions and place one onto each pita. Using a butter knife, spoon, or small offset spatula, spread the meat mixture over the pita making sure it almost reaches the edges. Place a large nonstick skillet over medium-high heat and add in a bit of olive oil. Working with one pita at a time, add to the pan meat side down, and cook until golden and the meat is cooked through, about 4 to 6 minutes, depending on how thick the meat is. Transfer to the oven to keep warm and continue cooking the pitas in a bit more oil. Once the pitas are cooked, prepare the garnishes for serving. Add the diced or sliced red onion to a bowl and toss with the vinegar and season with salt and pepper. Set aside to lightly pickle. If desired, mix the grated cucumber into the prepared tzatziki to give it a bit of a homemade feel. To serve, top the meaty side of the pita with lettuce, tzatziki, tomatoes, pickled onions, and feta. Scatter with some dill, if using, and serve with a lemon wedge on the side.
Mary Berg's Chicken Gyro...sort of! Recipe :
454g ground chicken
½ small red onion, very finely diced
2 garlic cloves, minced
1 teaspoon smoked paprika
½–1 teaspoon cumin
½–1 teaspoon ground coriander
½ teaspoon dry oregano
¼–½ teaspoon cayenne pepper
Salt & pepper
4 Greek pitas
Olive oil
---FOR SERVING---
½ small red onion, diced or thinly sliced
2–3 tablespoons red or white wine vinegar
½ cup grated cucumber, optional
½–1 cup prepared tzatziki
2–3 cups shredded lettuce
1–2 diced tomatoes
1 cup crumbled feta cheese
Fresh dill, optional
Lemon wedges
Directions
Place a sheet pan in your oven and heat it to 200ºF.
Add the chicken to a large bowl along with the diced onion, minced garlic, smoked paprika, cumin, coriander, dry oregano, and cayenne pepper. Season with salt and pepper and, using two forks, gently mix and toss to combine.
Divide the mixture into four relatively equal portions and place one onto each pita. Using a butter knife, spoon, or small offset spatula, spread the meat mixture over the pita making sure it almost reaches the edges.
Place a large nonstick skillet over medium-high heat and add in a bit of olive oil. Working with one pita at a time, add to the pan meat side down, and cook until golden and the meat is cooked through, about 4 to 6 minutes, depending on how thick the meat is. Transfer to the oven to keep warm and continue cooking the pitas in a bit more oil.
Once the pitas are cooked, prepare the garnishes for serving. Add the diced or sliced red onion to a bowl and toss with the vinegar and season with salt and pepper. Set aside to lightly pickle. If desired, mix the grated cucumber into the prepared tzatziki to give it a bit of a homemade feel.
To serve, top the meaty side of the pita with lettuce, tzatziki, tomatoes, pickled onions, and feta. Scatter with some dill, if using, and serve with a lemon wedge on the side.