The Weeknight Table

Meat

• 2 pounds ground chicken

Produce

• 1 small red onion, grated
• 4 cloves garlic, minced
• 1 English cucumber
• 1 lemon
• 1 cup shredded lettuce
• 1 large tomato, diced
• 1 small red onion, thinly sliced
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped parsley

Dairy

• 1 1/2 cups plain Greek yogurt
• 1/2 cup crumbled feta cheese

Bakery

• 6 pita breads or flatbreads

Pantry

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/4 cup white vinegar
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons oregano
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper

Preheat the oven to 425°F. Line a sheet tray with parchment paper.

In a large bowl, combine the ground chicken, grated onion, garlic, oregano, paprika, cumin, coriander, onion powder, garlic powder, cayenne, 1 teaspoon salt, black pepper, parsley, and olive oil. Mix thoroughly until the meat becomes tacky and well combined.

Spread the chicken mixture into a thin, even rectangle on the parchment-lined sheet tray, about 1/2-inch thick. Bake for 20–25 minutes or until fully cooked and lightly browned around the edges.

While the chicken cooks, make the quick pickled onions by combining the sliced red onion, white vinegar, sugar, and 1 teaspoon salt in a bowl. Toss well and let sit at room temperature for at least 20 minutes.

For the tzatziki, grate the cucumber and squeeze out as much liquid as possible using paper towels or a clean kitchen towel. In a bowl, combine the cucumber with the Greek yogurt, dill, juice of half the lemon, red wine vinegar, 1 clove garlic, and a pinch of salt. Stir until combined and refrigerate until ready to use.

Once the chicken comes out of the oven, let it cool for 5 minutes. Starting from the long side, use the parchment paper to tightly roll the chicken into a log shape. Let it rest another 10 minutes to help it firm up.

Slice the chicken gyro loaf into thin strips. Heat a skillet over medium-high heat and crisp the slices in batches until browned around the edges.

Warm the pita breads and fill with shredded lettuce, tomatoes, crispy chicken gyro meat, pickled onions, feta cheese, and generous spoonfuls of tzatziki sauce. Finish with fresh parsley and a squeeze of lemon juice before serving.