Gyro Smash Tacos
Servings: 3 people
Calories: 410kcal
Chicken Gyro Smash Tacos pack all the flavors of a classic Greek gyro into a quick, hand-held meal that’s perfect for weeknight family dinners or casual get-togethers. Lemony, herb-and-spice seasoned ground chicken is smashed right into a flour tortilla on a hot griddle, then topped with creamy tzatziki, crisp cucumber, juicy cherry tomatoes, salty feta, and tangy pickled onion!
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Equipment
- Flat Top Grill or Griddle
Ingredients
- 1 Tablespoon lemon juice plus 1 teaspoon lemon zest
- 1 pound ground chicken
- 1 Tablespoon fresh parsley minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 tsp. ground coriander
- 1/4 tsp. ground turmeric
- 1 pinch cayenne pepper
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 flour street taco tortillas
Instructions
Form the Burger Balls
- Put 1 Tablespoon lemon juice, 1 pound ground chicken, 1 Tablespoon fresh parsley, 1 teaspoon ground cumin, 1 teaspoon oregano, 1/2 tsp. ground coriander, 1/4 tsp. ground turmeric, 1 pinch cayenne pepper, 1 teaspoon salt and ½ teaspoon pepper in a large bowl and mix to fully combine. Divide the mixture into 6 equal-sized balls and set aside.
Cook
- Preheat a flat top grill or griddle to a medium-high heat.
- Drizzle a little olive oil onto the griddle, then place as many of the burger balls as will comfortably fit with room for smashing (with a tortilla on top). Top each of the burger balls with a tortilla.
- Use a spatula or burger press to press down on the tortilla to smash the burger ball flat onto the griddle. This ensures even, quick cooking and helps the meat stick to the tortilla.
- Cook for 4 minutes, then flip and cook for another minute on the other side. Repeat with the remaining tacos.
Top the Tacos
- Top each taco with your desired toppings. Enjoy!
Notes
Storing
- Store any leftover cooked chicken tacos in an airtight container in the fridge for 3-4 days, ideally without the fresh toppings. Leftover chicken will keep in the freezer for a month, ready to be thawed overnight in the fridge.
- Reheat leftovers in a skillet over medium heat or in the oven for a few minutes to bring back the crisp edges. The microwave works too if you’re in a rush, though the tortilla will be softer.
- Store toppings separately in airtight containers in the fridge. The cucumber and tomatoes will release juices and soften over time, so they’re best within 1-2 days.
- Assembled tacos won’t last longer than a day, as the tortillas will soften quickly from the moist toppings.
- Smash firmly and right away. Press down on the tortilla as soon as it goes onto the chicken ball so the patty is thin and cooks evenly.
- Don’t crowd the griddle. Leave enough room around each ball to smash it, and cook in batches if needed.
- Make the balls equal in size. Evenly sized portions cook in the same amount of time, so every taco is ready together.
- The chicken must reach 165 degrees F internally to be safe to eat.
- Zest the lemon before you juice it. It’s much easier to zest a whole lemon than a squeezed one.
- Prep ahead. Mix and shape the chicken balls up to a day in advance and keep them covered in the fridge. Slice the cucumber, halve the tomatoes, and pickle the onion ahead of time too, so dinner comes together in minutes.
- Use different meat: Swap the chicken for ground turkey, or go classic with ground lamb.
- Add extra heat: Increase the cayenne pepper or finish with a drizzle of hot sauce.
- Sauce swap: Instead of tzatziki, try hummus or a garlicky yogurt sauce.
- Extra toppings: Add Kalamata olives, thinly sliced red onion, shredded romaine, or pepperoncini.
- Dairy-free: Skip the feta and use a dairy-free yogurt sauce in place of the tzatziki.
Nutrition
Calories: 410kcal | Carbohydrates: 32g | Protein: 32g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 1312mg | Potassium: 949mg | Fiber: 3g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 5mg