Turkey Gyro

Since Wednesday, I’ve been thinking about making gyro. The correct pronunciation is yee-row. This is a popular dish both in Greece as well as America which involves using a vertical rotisserie, which sadly, I do not have so the oven I will use. Instead of making the traditional 1:1 ratio of lamb and beef with optional pork, I decided on turkey. Do not be afraid guys, this recipe is so tender and juicy, and by far so much more healthier. Let’s begin…


Turkey Gyro

  • Servings: 6-8
  • Difficulty: Easy
  • Print


For Gyro
– 2 lbs Ground Turkey
– 4 Garlic Cloves
– 1 Onion
– 1/2 cup Breadcrumbs
– 2 tsp Dried Oregano
– 2 tsp Ground Cumin
– 2 tsp Dried Thyme
– 2 tsp Dried Rosemary
– 2 tsp Garlic Powder
– 1 tsp Onion Powder
– 1 1/2 Salt
– 1/2 tsp Black Pepper

For Sandwiches
– Pita Bread
– Tzatziki Sauce
– Lettuce
– Red Onion
– Cucumber
– Roma Tomato
– Feta Cheese


  1. Preheat oven to 350F. Peel onion and garlic cloves and place in food processor, blend until finely minced. Add plain breadcrumbs, oregano, cumin, thyme, rosemary, garlic powder, onion powder, salt, black pepper, and ground turkey. I used 90% lean ground turkey meat, we do need some fat. Blend for about a minute or until it becomes a paste.
  2. Place turkey paste in a well greased 9 x 5 loaf pan. Tap on countertop a few times to ensure no air pockets. Use spatula to smooth the top. Place in oven and allow to bake for 30 minutes or until golden brown.
  3. Once timer is up, remove loaf pan from oven. Prepare baking sheet with parchment paper and transfer turkey loaf onto baking sheet. Please be careful! By doing this, you will allow the older side to get nice and golden brown. Place back in oven for an additional 30 minutes.
  4. Meanwhile, prepare veggies the way you like them. I shredded the lettuce, diced the cucumber and red onion and sliced the tomato lengthwise, remember to remove the seeds. For diy tzatziki sauce, check out my recipe. It is best to prepare sauce a day before or if time will not allow at least 1 hour prior to serving.
  5. OK.. turkey gyro is complete once top is golden brown and crispy, you may also check with meat thermometer which should read 170F. Allow to rest for 15-20 minutes, this will ensure three things: tenderness, combining of favors from the seasonings, and juiciness. Once cooled, thinly slice with sharp carving knife.
  6. Lightly brush pita bread with olive oil and heat in oven, stovetop, or microwave. I used store bought whole wheat pita bread and broiled on low in oven for 2-3 minutes. No pita pockets! Top pita bread in the following order tzatziki sauce, lettuce, onion, cucumber, tomato, turkey gyro, more tzatziki, and feta cheese. Do buy the whole block of feta cheese in brine, I find the cheese to be less salty yet better tasting. Cut a slice and then crumble.
  7. Enjoy and please let me know what you think of my recipe!


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