I tried a new recipe tonight, on a scale of 1 to 10 I give it a 7. It was quick, easy, and healthy. I feel like it could have had a little more flavor, but I'm not sure what it was missing. I'll make it again, just need to figure out how to enhance it a teeny bit. Andy had two gyros so they weren't too bad.
Turkey Gyros
Pampered Chef
In just 28 minutes, you can create a light version of gyros that rivals the real thing,
thanks to a blend of herbs and a special mixing technique.
1/2 small onion Sliced cucumber and sliced tomatoes
2 tbsp chopped fresh Italian Parsley
2 Garlic cloves, pressed
1 lb 93% lean ground turkey
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp coarsely ground black
Pepper
2 tsp olive oil
YOGURT SAUCE
1/2 cup plain yogurt
2 Garlic cloves, pressed
1/8 tsp salt
2 tbsp chopped fresh Italian Parsley
1/4 cup fresh cucumber, finely
Chopped
Preparation 1. To start gyros, preheat oven to 500°F (Yes, that says 5-0-0). Finely chop onion and
parsley; set aside 2 tbsp of the parsley for sauce. Press garlic into mixing bowl; add onion, 2 tbsp of the parsley, turkey, thyme,
1/2 tsp of the salt and black pepper. Mix vigorously until well blended.
2. Add oil to Stainless Skillet; heat over medium-high heat 1-3 minutes or until shimmering. As oil heats, form turkey mixture intp
four thin, rectangular loaves, about 1/4 in. thick. Cook 1-2 minutes on each side or until browned. Place Skillet in oven and bake 6-8 minutes or until
internal temperature reaches 165°F and loaves are no longer pink in center.
3. Meanwhile, prepare sauce. In Small Batter Bowl, combine yogurt, pressed garlic, salt and reserved
parsley. Chop cucumber, add to batter bowl and mix well.
4. To finish gyros, place pita bread in microwave on HIGH 30-60 seconds;
transfer to serving plates. Meanwhile, slice cucumbers and tomatoes.
5. Remove turkey loaves from oven. Thinly slice lengthwise; arrange over pita bread. To serve, top each gyro with 1 tbsp
yogurt sauce; serve with sliced cucumber and sliced tomatoes, if desired.
In just 28 minutes, you can create a light version of gyros that rivals the real thing,
thanks to a blend of herbs and a special mixing technique.
1/2 small onion Sliced cucumber and sliced tomatoes
2 tbsp chopped fresh Italian Parsley
2 Garlic cloves, pressed
1 lb 93% lean ground turkey
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp coarsely ground black
Pepper
2 tsp olive oil
YOGURT SAUCE
1/2 cup plain yogurt
2 Garlic cloves, pressed
1/8 tsp salt
2 tbsp chopped fresh Italian Parsley
1/4 cup fresh cucumber, finely
Chopped
Preparation 1. To start gyros, preheat oven to 500°F (Yes, that says 5-0-0). Finely chop onion and
parsley; set aside 2 tbsp of the parsley for sauce. Press garlic into mixing bowl; add onion, 2 tbsp of the parsley, turkey, thyme,
1/2 tsp of the salt and black pepper. Mix vigorously until well blended.
2. Add oil to Stainless Skillet; heat over medium-high heat 1-3 minutes or until shimmering. As oil heats, form turkey mixture intp
four thin, rectangular loaves, about 1/4 in. thick. Cook 1-2 minutes on each side or until browned. Place Skillet in oven and bake 6-8 minutes or until
internal temperature reaches 165°F and loaves are no longer pink in center.
3. Meanwhile, prepare sauce. In Small Batter Bowl, combine yogurt, pressed garlic, salt and reserved
parsley. Chop cucumber, add to batter bowl and mix well.
4. To finish gyros, place pita bread in microwave on HIGH 30-60 seconds;
transfer to serving plates. Meanwhile, slice cucumbers and tomatoes.
5. Remove turkey loaves from oven. Thinly slice lengthwise; arrange over pita bread. To serve, top each gyro with 1 tbsp
yogurt sauce; serve with sliced cucumber and sliced tomatoes, if desired.