Turkey Gyros

Servings: 4 servings

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



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.