½ | Onion |
3 | Garlic cloves |
2 lbs | Ground chicken |
2 | Eggs |
½ cup | Whole-wheat breadcrumbs |
1 | Lemon |
1 tsp | Dried thyme |
¼ tsp | Cinnamon |
¼ tsp | Nutmeg |
2 tsp | Salt |
1 Tbsp | Extra virgin olive oil |
8 | Whole-wheat pita bread rounds |
1 | Tomato, chopped |
1 | Cucumber, peeled and cubed |
1 cup | Tzatziki Sauce |
to taste | Kalamata Olives, pitted. Optionally sliced (optional). |
half small | Thinly sliced red onion (optional) |
1. In a food processor, pulse onion (1/2 onion) and garlic (3 cloves) until pureed. |
2. In a large bowl, stir together the onion puree, ground chicken (2 lbs), eggs (2 eggs), breadcrumbs (1/2 cup), lemon juice and zest (1 lemon), thyme (1 tsp), cinnamon (1/4 tsp), nutmeg (1/4 tsp), and salt (to taste). |
3. Mix the ingredients together until well combined. |
4. Drizzle the slow cooker with olive oil (1 tbsp) before placing the mixture inside. |
5. Form the mixture into a large ball. Compact ball with hands to squeeze out air. Place in slow cooker. |
6. Cover and cook for 4-6 hours on high, or 6-8 hours on low. |
7. After the time is up, unplug the slow cooker and remove the lid. |
8. Let it sit for at least 30 minutes (or refigerate overnight) before serving. this will allow the meat to set and cut into nice slices. © RecipeRoulette.net |
9. Slice the meat. |
1. Serve the sliced meat on warmed pita bread. |
2. Top with other Gyro ingredients as desired. |
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