Chicken Gyros

February 13, 2016  •  Leave a Comment
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This afternoon was spent in the kitchen with my daughter Saskia.  She had a rough night last night battling a cold and was very cuddly this morning.  She sat in her bouncy chair and watched mommy cook up her creations with a huge smile on her face, despite not feeling well.  My husband and I love making Gyros, but we cannot always afford lamb and most lamb recipes call for the use of 80% fat ground beef. This chicken recipe makes for a great low fat alternative to our family favorite.  I use ground chicken in many of my recipes.  I go shopping every friday to purchase my supplies for my weekly meal prep on saturday.  This week salmon and chicken were on sale, so I stocked up!  $1.79 a pound for chicken and $4.99 a pound for fresh Atlantic salmon? UNHEARD OF!

Here is what you will need:

For the Chicken Slices

2 lb. ground chicken

2 medium eggs

1/4 cup oats

1/2 onion diced

2 Tbs. roasted garlic

1 tsp. dried oregano

1 tsp. dried rosemary

1 tsp. ground cumin

1 tsp. dried thyme

1 tsp majoram

1/2 tsp Himalayan salt

1/4 tsp pepper

Per Chicken Gyro

1/2 Flat Out flax wrap

 

1 cup Vegetables of choice ( I used cucumbers, tomatoes, and onions) I would have thrown in some romaine lettuce if I had some

1 Tbs. Greek yogurt

1 lemon wedge.

Fetta cheese *optional

You can purchase pre-ground chicken from your local store, but this option is usually more expensive than grinding it yourself.  I use my Ninja blender to grind the chicken.  I actually used it to combine all of my ingredients.  I threw my diced chicken into the blender first, then the oats and eggs. Once those ingredients are fully blended and smooth in texture, add the diced onions and roasted garlic. I emptied my chicken into a bowl before adding the seasoning, but you can use the blender to do this as well.  Preheat your oven to 400 Degrees.

Once you have combined all of your ingredients, grease a loaf pan lightly with coconut or olive oil and pour in your chicken.  Using a wet hand, pack the chicken into the loaf pan as best you can to prevent air bubbles.  Air bubbles will leave holes in your gyro slices.

You will bake the chicken until it reaches an internal temperatures of 165 degrees.  This took about 45 minutes in my oven, but watch it closely so you do not over cook it and dry it out.

You can turn it out onto a cutting board and cut it up right away, but I would recommend cooling it to room temperature and cutting it.  I used a deli meat slicer and needed it to be cool before doing so.  I store the loaf in the fridge and cut when I am ready to eat or slice the whole loaf and lay it out on parchment paper before freezing to eat later.

I snapped this photo as quick as I could before my son snagged the pieces I had cut and ran off with them.  I would say he liked it haha!

 

Enjoy!


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