Turkey Gyros
A guilt-free snack from Alex Thomopoulos that serves 8-10.
Turkey Gyros
Lunch, Dinner
Mediterranean, Greek

For Gyro

  • 2 lbs ground dark turkey meat (make sure it’s very cold)
  • 1 medium onion, quartered
  • 2 garlic cloves
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons ground rosemary
  • 1 1⁄2 teaspoons salt
  • 1⁄2 teaspoon fresh ground black pepper

For Yogurt Sauce

  • 2 cups Reduced fat organic yogurt
  • 2 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon chopped parsely
  • lots of fresh cracked pepper. (approx 1⁄4 teaspoon)

For Garnish

  • 1 english cucumber, finely diced
  • 1 cup baby tomatoes, cut in half lengthwise
  • 1⁄2 large red onion, peeled and sliced thin
  • 1⁄4 cup chopped mint
  • 1⁄2 cup chopped parsley


  1. Place the onion, and garlic into a food processor, pulse until finely chopped. Next add the turkey, and seasonings. Turn on the food processor and let the meat whip for about a minute, until it turns into a tacky paste. Place the meat mixture into a bowl and chill for at least 2 hours.
  2. While your turkey is resting, make the yogurt dressing. In a large bowl combine the yogurt, lemon juice, olive oil, salt, dill, parsley and pepper. Mix to combine.
  3. When your turkey is ready, form them into 4 evenly shaped “logs”. Preheat a large cast iron skillet over medium high heat and add about 2 tablespoons of olive oil. Cook the turkey in batches for about 4-5 minutes per side. The outside should be nice and golden brown.
  4. Remove from the heat and let them rest for about 5-10 minutes on your cutting board. Slice each loaf vertically into thing slices, place the slices onto a sheet pan. (Note: the inside may still be a bit raw, that’s okay because we are going to cook them again) For better slicing results pop them into the refrigerator and let them cool completely (around 30-40 minutes)
  5. In the same skillet heat 2 tablespoons of olive oil over high heat. Lay each slice of turkey in the pan and cook for 1 minute a side, or until nice and brown.
  6. To assemble the gyro, place a few slices of gyro meat onto a pita bread or into a lettuce cup. Spoon some of the yogurt sauce on top and top that with some diced cucumber, baby tomatoes, a few slices of thinly sliced red onion and fresh herbs.