Chicken Gyro with Yogurt Sauce: Easy Dinner Recipe

I’m excited to share this chicken gyro with yogurt sauce recipe that Paul and I tried out last week. We got inspiration from a recent edition of the Eating Well magazine. I actually had no idea that magazine existed until I needed to redeem old airline miles for magazines. I subscribed to Eating Well and since then I have found so many great recipe ideas.

Original Recipe from Eating Well

We didn’t have all of the necessary ingredients/didn’t want to buy a ton of random spices so we improvised and made our own version.

Ingredients:

• 1 pound of ground chicken
• 1/2 medium white onion, grated
• 4 tablespoons of chopped fresh cilantro
• 2 tablespoons of chopped fresh mint (we bought mint and completely forgot to add it…oops)
• 1 tablespoon of canola oil
• Pinch of ground cinnamon
• 1/2 tablespoon salt + 1/8 tablespoon divided
• 1/2 teaspoon ground pepper, divided
• 1/2 teaspoon ground cumin
• 1/2 cup whole-milk plain yogurt (we used greek because that was all I could find at Sprouts)
• 1 teaspoon grated orange zest
• 1 tablespoon orange juice
• Naan
• Optional: Siracha

Instructions – from Eating Well and then modified for what we did

1. Combine chicken, onion, 2 tablespoons cilantro, mint (if you don’t forget like we did), oil, ½ teaspoon salt, ¼ teaspoon pepper, cumin, cinnamon in a large bowl. Cover and refrigerate for at least 10 minutes. You can also refrigerate overnight, this may help keep the ingredients together.
2. Preheat broiler to high. Line a rimmed baking sheet with foil.
3. With damp hands, form about 3 tablespoons of the chicken mixture into an oval around a metal skewer. Add a second oval with another 3 tablespoons of the mixture on the same skewer. Repeat with the remaining chicken mixture to make 4 skewers with 2 kofta each. Place them on the prepared pan.
4. Broil the kofta, flipping once, until browned and an instant-read thermometer inserted in the center registers 165°F, 8 to 12 minutes.
5. Broil naan the last two minutes with the chicken.
6. Meanwhile, whisk yogurt, orange zest and juice in a small bowl with the remaining 2 tablespoons cilantro, ⅛ teaspoon salt and ¼ teaspoon each pepper.
7. Add sauce, chicken, spring mix and Siracha (optional) to a piece of Naan. Fold and enjoy!

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xoxo Olivia

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