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Turkey Gyros


in just 28 mins, you can create a light version of gyros that rivals the real thing, thanks to a blend of herbs and a special mixing technique.

Calories: 410; Total Fat: 14 g; Cholesterol: 70 mg; Carbs: 41 g; Protein: 32 g; Sodium: 810 mg; Fiber: 4 g

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  • Gyros:
  • 1/2 ½ small onion
  • 2 tbsp (30ml) chopped fresh Italian parsley
  • 2 garlic cloves, pressed
  • 1 1b 93% lean ground turkey
  • 1/2 ½ tsp dried thyme
  • 1/2 ½ tsp salt
  • 1/2 ½ tsp ground black pepper
  • 2 tsp Olive oil
  • 4 flat pita bread rounds (without pockets)
  • Sliced cucumber and sliced tomatoes
  • Yogurt Sauce:
  • 1/2 ½ cup plain yogurt
  • 2 garlic cloves, pressed
  • 1/8 tsp salt
  • 2 tbsp chopped fresh Italian parsley
  • 1/4 ¼ cup fresh cucumber, finely chopped


Servings 4
Preparation time 28mins
Cooking time 28mins


Step 1

1. To start gyros, preheat oven to 500°F. Finely chop onion, chop all parsley; set aside 2 tbsp of the parsley for sauce. Add onion and pressed garlic, 2 tbsp parsley, turkey, thyme, ½ tsp of the salt and black pepper. Mix vigorously until well blended.
2. Add oil to skillet; heat over medium-high heat 1-3 mins or until shimmering. As oil heats, form turkey mixture into four thin, rectangular loaves, about ¼ in. thick. Cook 1-2 mins on each side or until browned. Place skillet in oven and bake 6-8 mins or until internal temperature reaches 165°F and loaves are no longer pink in the center.
3. Meanwhile, prepare sauce. In small bowl, combine yogurt, pressed garlic, salt and reserved parsley. Chop cucumber using food chopper; add to bowl and mix well.
4. To finish gyros, place pita bread into baking dish and microwave on HIGH 30-60 secs; transfer to serving plates. Meanwhile slice cucumbers and tomatoes.
5. Remove turkey loaves from the oven. Thinly slice lengthwise using knife; arrange over pita bread. To serve, top each gyro with 1 tbsp yogurt sauce; serve with sliced cucumber and sliced tomatoes, if desired.

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