My husband and I love Greek Gyros, especially from our local diner. We love them so much, that for awhile, we were ordering them once a week. But, that soon became rather expensive, so we had to find an alternative to our little addiction.
Luckily for me, I came across Emeril's recipe for Chicken-Patty Pockets. This easy-to-make dinner is a great substitute for our fattening diner gyros – and the cayenne pepper packs a nice punch. I like to shape out all 8 patties at once, but since my kids don't eat them, I freeze half for later use.
EMERIL'S CHICKEN-PATTY POCKETS
* 1 pound ground chicken*
* 2 large egg whites, lightly beaten
* 1/2 cup plain dried breadcrumbs
* 1/4 cup finely chopped onion
* 1/4 cup chopped fresh parsley
* 1 tablespoon minced garlic
* 1 teaspoon coarse salt
* 1/2 teaspoon cayenne pepper (If you don't like spicy food, reduce this to 1/4 tsp.)
* 1/2 teaspoon ground coriander
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground nutmeg
* 2 tablespoons olive oil
* Pita pockets, for serving
* Lettuce, sliced tomatoes and cucumbers, for serving
* Minted yogurt sauce (optional, below), for serving
Minted Yogurt Sauce Ingredients:
* 1 cup plain Greek yogurt
* 2 tablespoons chopped fresh mint leaves
* 1 tablespoon fresh lime juice
* Coarse salt and ground pepper
Step 1: Heat broiler, on high, with the rack in the highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices; mix until well blended.
Step 2: Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 portions and place on sheet. Shape each into an oval patty 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.
Step 3: While the patties are broiling, make the minted yogurt sauce. In a small bowl, stir together yogurt, fresh mint leaves, and fresh lime juice. Season with coarse salt and ground pepper.
Step 4: Remove patties from oven and allow to cool slightly. Place in a pita pocket and serve with lettuce, tomatoes, cucumbers, and minted yogurt sauce, if desired.