This "shawarma" made with ground chicken in the crock pot is one of our favorites.
6 hours, Enough for at least 8 gyros
| ½ large or 1 small | Onion |
| 3 | Garlic cloves |
| 2 lbs | Ground chicken |
| 2 | Eggs (beaten) |
| 1 cup | Whole-wheat breadcrumbs |
| 1 | Lemon, juiced and zested |
| 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 |
| half small | Thinly sliced red onion (optional) |
| 1. In a food processor, process onion (½ onion) and garlic (3 cloves) until pureed (TIP: if you're using your food processor to make the bread crumbs, do that first.) |
| 2. In a large bowl, stir together the onion/garlic puree, ground chicken (2 lbs), eggs (2), breadcrumbs (½ cup), lemon juice and zest (1 lemon), thyme (1 tsp), cinnamon (¼ tsp), nutmeg (¼ 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. |
| 6. Compact the ball with hands to squeeze out air. |
| 7. Place in the slow cooker. © FirstPageRecipes.com |
| 8. Cover and cook for 4-6 hours on high, or 6-8 hours on low. |
| 9. After the time is up, unplug the slow cooker and remove the lid. |
| 10. Let it sit for at least 30 minutes (or refrigerate overnight) before serving. This will allow the meat to set and cut into nice slices. |
| 11. Slice the meat. |
| 1. Serve the sliced meat on warmed pita bread. |
| 2. Top with other Gyro ingredients as desired. |
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