Gyro Style Turkey Pitas Recipes

GYRO-STYLE TURKEY PITAS

Steps:

• In a large skillet, cook the turkey, onion, sauerkraut, brown sugar and salt over medium heat until meat is no longer pink; drain., In a small bowl, combine the sour cream, mayonnaise and salad dressing. Stir in tomato and cucumber. Fill pita halves with turkey mixture, lettuce and sauce.

TURKEY GYROS

Steps:

• Finely chop a third of the cucumber. For sauce, mix sour cream, onion, dill, lemon juice and chopped cucumber. Thinly slice remaining cucumber., In a nonstick skillet, heat oil over medium-high heat; saute turkey until no longer pink, 4-6 minutes. Stir in Greek seasoning. Serve turkey, lettuce, tomato and sliced cucumber on pitas; top with sauce and cheese.

GROUND TURKEY GYROS

Steps:

• In a large bowl, combine the cherry tomatoes, red onion and cucumber.
• In a small bowl whisk the olive oil, red wine vinegar, lemon juice, oregano, black pepper and kosher salt together.
• Pour this mixture over the tomato cucumber salsa and toss to combine. Set aside.
• Add the olive oil to a large skillet over medium-high heat.
• Add the onions, saute for 4-5 minutes, add the garlic, saute 1 minute, then add the ground turkey.
• Cook the turkey through, drain any grease, then add the oregano, black pepper, kosher salt and the sun dried tomatoes.
• Simmer on low for 5 minutes.
• Warm the pita bread in a dry skillet over medium heat for 30-60 seconds on each side.
• Add the cooked ground turkey to the pita bread, top with the cucumber tomato salsa, feta cheese, fresh mint and tzatziki sauce.
• Serve with lemon wedges on the side for squeezing over the tacos.

GUILT-FREE GROUND TURKEY GYROS

Steps:

• Preheat the oven to 350°F.
• Put all of the ingredients in a bowl, and spend a few minutes kneading the resulting mixture with your hands so everything is combined well.
• Pour the mixture onto a lightly oiled 9x13 pan. Smash it down with your hands a bit until it looks like a very large hamburger patty.
• Bake it for 35 minutes.
• Remove, then cut the meat into thin slices and serve. If you want a crispier, more authentic gyros texture, lay the sliced meat down on the pan and place in the broiler for 5 more minutes.

TURKEY GYRO

Steps:

• In a small bowl combine the first 5 ingredients.
• Refrigerate.
• In separate bowl, combine seasonings.
• Add turkey and knead until well mixed.
• Shape into 1 inch thick, 3 inch long pieces.
• Heat olive oil in skillet over medium high heat.
• Place turkey slices into skillet.
• Cook until the center is no longer pink (8-10 minutes).
• Add lettuce, tomato and onion as desired.
• Serve with tzatziki sauce.

GREEK TURKEY MEATBALL GYRO WITH TZATZIKI

Steps:

• To a large bowl add, ground turkey, diced red onion, minced garlic, oregano, fresh spinach, salt, and pepper. Using your hands mix all the ingredients together until meat forms a ball and sticks together.
• Then using your hands, form the meat mixture into 1″ balls. (about 12 meatballs).
• Heat a large skillet to medium-high heat. Add avocado oil to the pan, and then add the meatballs. Cook each side for 3-4 minutes until they are browned on all sides and the internal temperature has reached 165°F. Remove from the pan and let rest.
• To a small bowl add greek yogurt, grated cucumber, lemon juice, dill, garlic powder, and salt to taste. Mix together until everything is combined.
• To a flatbread (I like to warm mine up so they are more pliable) add 3 meatballs, sliced red onion, tomato, and cucumber. Then top with Tzatziki sauce.