Chicken Gyro with Tahini and Scallion Yogurt

1. Prepare Herbs and Seasonings

Combine minced parsley, mint, chives, dill, cilantro, minced garlic cloves, and grated lemon zest in a food processor until finely minced.

2. Add Chicken and Spices

Add ground chicken, ground cumin, ground coriander, ground cinnamon, whole-milk Greek yogurt, and sea salt to the processor. Blend until the mixture is very finely ground and homogenous.

3. Test Seasoning

Cook a small amount of the chicken mixture in a skillet to taste for seasoning. Adjust the spices and salt if necessary.

4. Bake Chicken

Press the seasoned chicken mixture into a prepared loaf pan and bake in the preheated oven at 350°F (180°C) for 45 to 60 minutes, until the internal temperature reaches 155°F to 160°F. Allow to cool slightly.

5. Refrigerate Overnight

Place a piece of parchment paper on top of the baked chicken and weigh it down. Refrigerate overnight.

6. Sear Chicken Slices

Slice the chilled chicken into ¼- to ½-inch thick slices. Sear in a cast-iron skillet with olive oil until golden brown on both sides.

7. Assemble and Serve

Serve the seared chicken slices on warm pita bread, topped with crumbled feta cheese, roasted lemon tahini, and scallion yogurt.