Turkey Gyros
Serves: 4
  • 1 cup Greek yogurt
  • ½ cucumber peeled, grated and squeezed as dry as possible
  • 2 teaspoons red or rice wine vinegar
  • 2 garlic cloves, minced and divided
  • Salt and ground black pepper
  • 4 7” “pocket-less” pitas
  • 2 tablespoons olive oil
  • 1 large onion, peeled, halved, and cut into thick chunky wedges
  • 3 cups leftover roast turkey, pulled into bite-sized pieces
  • 1 teaspoon oregano
  • 1½ cups shredded romaine lettuce
  • 1 cup cherry tomatoes halved and lightly salted
  1. Adjust oven rack to middle position and heat oven to 300º.
  2. Mix yogurt, cucumber, vinegar, 1 minced garlic clove and salt and pepper to taste in a small bowl; set aside.
  3. Place pitas on oven rack; toast until warm but pliable, 7 to 8 minutes.
  4. Meanwhile heat oil in a 12-inch skillet over high heat. Carefully add onions; saute until spotty brown but still crisp, 2 to 3 minutes. Add turkey, oregano, and remaining minced garlic; continue to saute until heated through, another 2 minutes. Top pitas: lettuce first, followed by turkey mixture, tomatoes and sauce.  Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/turkey-gyros/