Turkey Gyros
by: Three Many Cooks
Serves: 4
Ingredients
- 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
Instructions
- Adjust oven rack to middle position and heat oven to 300º.
- Mix yogurt, cucumber, vinegar, 1 minced garlic clove and salt and pepper to taste in a small bowl; set aside.
- Place pitas on oven rack; toast until warm but pliable, 7 to 8 minutes.
- 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.
Made these today and the whole family loved them! Thanks 🙂