Ground Chicken Gyro

Ground Chicken Gyro with Tangy Tahini Yogurt Sauce

Ingredients (for 4 servings, approximate)

Ground Chicken Gyro Filling
- 1 lb ground chicken
- 1/4 cup feta, crumbled
- 1/2 white onion, pureed or finely minced
- 3 cloves garlic, pureed or finely minced
- A little bit Greek yogurt (to bind, optional)
- Lemon zest (from 1 lemon)
- 2 tbsp plain Greek yogurt
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp garlic powder

Tangy Tahini Yogurt Sauce
- 1/2 cup Greek yogurt
- 1–2 tbsp tahini (to taste)
- 1 small cucumber, finely diced or grated
- 1 small tomato, finely diced
- 1/4 cup red onion, finely diced
- Lemon juice or zest to brighten
- Salt to taste
- Optional: chopped fresh parsley or dill

Assembly
- Pita or flatbreads
- Fresh greens (lettuce, arugula)
- Optional extras: sliced tomatoes, red onion, feta crumbles

Instructions
1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a bowl, mix ground chicken with feta, onion, garlic, lemon zest, 2 tbsp Greek yogurt, olive oil, salt, pepper, oregano, and garlic powder. Mix until just combined.
3. Spread a large sheet of parchment on the counter. Press the chicken mixture onto the parchment into a thin rectangle (about 1/4 inch thick). Roll tightly (jelly-roll style) using the parchment as a guide. Brush the outside lightly with a little olive oil.
4. Bake on the parchment-lined sheet pan for 18–22 minutes, flipping halfway if needed, until cooked through and lightly golden.
5. Slice into thin strips once cooled slightly.
6. Make the Tangy Tahini Yogurt Sauce: in a bowl, whisk Greek yogurt with tahini, cucumber, tomato, red onion, lemon juice, and salt. Adjust thickness with water or extra yogurt if needed.
7. Assemble: warm pita, layer greens, sliced chicken, and sauce. Top with extra feta if desired.

Thanks to Josh at Axelband Kitchen for this recipe!