Herbed Chicken Gyros with Cucumber Sauce

  • Yield: 4 servings


Chicken Patties:
1pound ground chicken
1/2small peeled onion
1teaspoon honey
2cloves garlic, minced
1teaspoon dried oregano
1/2teaspoon cracked dried rosemary
1/2teaspoon dried marjoram
1teaspoon sea salt
1/2teaspoon freshly cracked pepper
Cucumber Dill Sauce:
1/2cup light sour cream
1teaspoon honey
1/2cup chopped unpeeled English cucumber
1/3cup chopped tomato
2-- green onions, thinly sliced
2tablespoons drained capers (chopped if large)
1 1/2teaspoons minced fresh dill
1/4 to 1/2teaspoons sea salt
1/8teaspoon freshly cracked pepper
1tablespoon olive oil
4large (7") pita breads, warmed


Place chicken in a medium bowl. Set a vegetable grater over the bowl and grate the onion into bowl. Add remaining chicken pattie ingredients and mix together lightly but thoroughly. Cover mixture well and refrigerate for 30 to 60 minutes to blend flavors.

Meanwhile, in a small bowl, combine all sauce ingredients, folding to blend. Cover and refrigerate until serving.

Form patties on a plastic wrap-lined work surface: divide pattie mixture into two portions and press/form into two large ovals, each 5" by 8". Cut each oval in half crosswise, making 4 flat-edged semi circles. Heat a large skillet over medium to medium-high heat. When hot, add olive oil and patties. Panfry patties 5 minutes; turn and fry another 5 minutes, or until done, reducing heat as necessary.

Divide and spread sauce mixture over warmed pitas, leaving 1" around outer edge bare. Place rounded edge of chicken patties near top rounded edge of pitas; fold bottom halves of pitas up over patties. Wrap in foil or as desired.

Makes 4 servings.