Turkey Gyros Recipe

Turkey Gyros Recipe photo by Taste of Home

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Greek seasoning, feta cheese and dill-cucumber sauce make this gyro taste deliciously authentic. "This was my family's introduction to how really good pita bread can be," relates Donna Garvin of Glens Falls, New York. "instead of feta cheese, they sometimes prefer cheddar or Monterey Jack."

This recipe is:

Healthy

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Diabetic Friendly

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Turkey Gyros Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

1 medium cucumber, peeled
2/3 cup reduced-fat sour cream
1/4 cup finely chopped onion
2 teaspoons dill weed
2 teaspoons lemon juice
1 teaspoon olive oil
1/2 pound turkey breast tenderloin, cut into 1/4-inch slices
1-1/2 teaspoons salt-free Greek seasoning
8 thin tomato slices
4 pita breads (6 inches), warmed
1-1/2 cups shredded lettuce
2 tablespoons crumbled feta cheese

Directions

Finely chop one-third of the cucumber; place in a small bowl. Toss with sour cream, onion, dill and lemon juice. Cut remaining cucumber crosswise into thin slices.
In a nonstick skillet, heat oil over medium-high heat. Add turkey; cook and stir 5-7 minutes or until no longer pink. Sprinkle with Greek seasoning.
Serve turkey, tomato and cucumber slices on pita breads; top with lettuce, cheese and sauce. Yield: 4 servings.

To make your own salt-free Greek seasoning: In a small bowl, combine 1-1/2 tsp. dried oregano, 1 tsp. each dried mint and dried thyme and 1/2 tsp. each dried basil, dried marjoram and dried minced onion and 1/4 tsp. dried minced garlic. Store airtight in a cool dry place for up to 6 months. Yield: 2 Tbsp.

Nutritional Facts 1 gyro equals 328 calories, 7 g fat (4 g saturated fat), 53 mg cholesterol, 446 mg sodium, 42 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.

Originally published as Turkey Gyros in Light & Tasty April/May 2003, p63

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)