Grilled Turkey Gyros

Recipe from Diabetic Living
Grilled Turkey Gyros
1  gyro with 3 turkey patties
25 mins
by 4.5 2  people
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  • 12 ounces uncooked ground turkey breast
  • 1/4 cup finely chopped onion
  • 1 egg, lightly beaten
  • 1 tablespoon fine dry bread crumbs
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 4 whole-wheat pita bread rounds
  • 1 recipe Cucumber-Yogurt Sauce
  • 1 cup thinly sliced cucumber
  • 1 cup diced tomato
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley
Cucumber-Yogurt Sauce
  • 1/3 cup plain fat-free yogurt
  • 1/4 cup shredded, seeded cucumber
  • 1 tablespoon tahini (sesame seed paste)
  • 2 cloves garlic, minced
  • 1/8 teaspoon salt

For patties, in a large bowl, combine turkey breast, onion, egg, bread crumbs, garlic, coriander, cumin, salt, and pepper. Shape mixture into 12 patties, flattening each to about 1/2-inch thickness. Brush all sides of the patties with olive oil. Wrap pita bread rounds in foil.
For a charcoal grill, grill patties and foil-wrapped pita bread on the greased rack of an uncovered grill directly over medium coals about 6 minutes or until an instant-read thermometer inserted into each patty registers 165 degrees F* and pitas are heated through, turning once halfway through grilling. (For a gas grill, preheat grill; reduce heat to medium. Place patties and foil-wrapped pita bread on grill rack directly over heat. Cover and grill as above.)
Place three patties on each pita bread round. Top with cucumber slices, tomato, and parsley. Drizzle with Cucumber-Yogurt Sauce. Fold pitas around fillings; secure with toothpicks. Makes 4 servings (1 gyro with 3 turkey patties per serving)
Cucumber-Yogurt Sauce
In a small bowl combine yogurt, cucumber, tahini, garlic, and salt. Cover and chill for at least 20 minutes.


  • *Test Kitchen Tip:

    In a small bowl, combine 1/3 cup plain fat-free yogurt; 1/4 cup shredded, seeded cucumber; 1 tablespoon tahini (sesame seed paste); 2 cloves garlic, minced; and 1/8 teaspoon salt. Cover and chill for at least 20 minutes.The internal color of a burger is not a reliable doneness indicator. A chicken or turkey patty cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side to the center of the patty.

nutrition information

Per Serving: cal. (kcal) 332, Fat, total (g) 9, chol. (mg) 95, sat. fat (g) 1, carb. (g) 37, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 6, pro. (g) 31, vit. A (IU) 631.67, vit. C (mg) 11.22, Thiamin (mg) 0.33, Riboflavin (mg) 0.19, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 560, Potassium (mg) 383, calcium (mg) 141.35, iron (mg) 2.52, Vegetables () 0.5, Starch () 2.5, Lean Meat () 3, Fat () 0.5, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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