Easy Doner-Style Gyros
For these easy doner-style gyros, ground chicken is seasoned with warming spices to achieve bold flavor, then baked in parchment until tender with crispy edges, and served in a pita with bright tzatziki sauce, tomatoes, cucumbers, red onion, and parsley.
Ingredients
Method
- Preheat the oven to 400 degrees F (200 degrees C). Mix together ground chicken, onion, oil, paprika, cumin, oregano, pepper, coriander, 2 teaspoons salt, 2 teaspoons grated garlic, and 1/4 cup yogurt in a large bowl until well combined and smooth.
- Divide meat mixture among 3 rectangular sheets of parchment paper (about 1 1/3 cups per sheet). Use a flexible spatula to spread meat all the way to the edges in a very thin layer, covering the sheet of parchment paper.
- Starting with shorter end of the paper, fold meat-covered parchment several times in about 1 1/2-inch folds. Place folded, filled parchment on a large rimmed baking sheet.
- Bake in the preheated oven until cooked through, 20 to 25 minutes, draining off some of the accumulated fat and juices halfway through.
- Meanwhile, place grated cucumber in a fine mesh strainer set over a medium bowl. Toss with 1/4 teaspoon of the salt and let sit for 10 minutes, stirring occasionally. Press accumulated juices through strainer. Stir together drained cucumber, dill, 1 tablespoon of the lemon juice, remaining 3/4 cup yogurt, 1/4 teaspoon salt, and 1/4 teaspoon grated garlic in a bowl; set tzatziki sauce aside.
- Unravel meat from paper, break into large pieces, and return to baking sheet. Toss with remaining 2 tablespoons lemon juice.
- Serve meat on warm pita with tzatziki sauce, red onion, tomato, cucumber, and parsley. Serve with French fries, if desired. Recipe developed by Isabell Easter
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