Site icon adeliciousexperience by Cordell the Culinary Diva

CR Chicken Gyro


  • 1 small onion
  • 8 cloves garlic
  • 2 pounds ground chicken (1lb white/1lb dark)
  • 2 eggs, whisked
  • 1/2 cup plain whole wheat breadcrumbs
  • 1 lemon, juiced and zested (optional)
  • 1 tablespoon dried thyme or za’atar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 tablespoon salt (kosher or sea salt)
  • 1 tablespoon extra virgin olive oil (optional)
  • 12 (6-inch) whole wheat naan or pita bread rounds
  • Toppings: 1 tomato (chopped/or sliced), 1 cucumber (sliced), Red onion thinly sliced, tzatziki, 1 lemon (cut into wedges), Harissa (optional if you like heat)


  1. In a food processor, pulse onion and garlic until pureed.
  2. In a large bowl, stir together onion puree, ground chicken, eggs, breadcrumbs, lemon (juice and zest), thyme or za’atar, cinnamon, nutmeg, and salt. Mix together until well combined.
  3. Form into a loaf or put in a meatloaf pan drizzled with olive oil or cooking spray. Bake at 350 degrees for 1 hr to 1hr 15 min and check to make sure internal temp has reach 160 degrees.
  4. Remove from oven and cover with foil for 15-20 minutes before serving. This will allow the gyros to set and cut into nice slices.
  5. Slice and serve on warmed pita bread topped with tomatoes, cucumbers, red onion, tzatziki, and fresh-squeezed lemon juice (optional). Enjoy!

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