Chicken Gyros

This recipe is so yummy! They would make great chicken burgers, too. I will definitely make this again--the minted yogurt sauce was delish, too.

I made this for dinner one night with Greek Salad (and individual tirimisu for dessert!) that I'll post later. I've never broiled anything but it turned out perfect! Making it with ground chicken worked like a charm--you could get all those delicious spices and herbs in there and it tasted a lot better than just marinated chicken inside a gyro.

Chicken Patties with Mint Yogurt Sauce
Recipe adapted by Very Culinary from Emeril Lagasse
Serves 4 in pita pockets

1 pound ground chicken
2 large egg whites, lightly beaten
1/2 cup panko breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
Pita pockets, lettuce, sliced tomatoes, and cucumbers, for serving
Minted yogurt sauce, for serving

Minted Yogurt Sauce
1 cup plain Greek yogurt
2 tablespoons chopped fresh mint leaves
1 tablespoon fresh lime juice
Coarse salt and ground pepper

For the yogurt sauce: in a small bowl, stir together yogurt, mint, and lime juice. Season with salt and pepper. Cover and refrigerate until the chicken patties are done.

Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 equal portions and place on sheet. Shape each into round or oval patties and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.

Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets with the Mint Yogurt sauce, lettuce, tomatoes, and cucumbers, if desired.