Recipes

Diane's Turkey Gyros


For the Gyro Meat:
    1 lb. ground turkey breast
    ½ red onion, sliced or minced
    ¼ tsp. onion powder
    1 tsp. garlic powder
    1 tsp. dry thyme
    1 tsp. dry oregano
    1 tsp. kosher salt
    ½ tsp. fine ground black pepper
    100% oil non-stick spray

For the Gyros:
    prepared turkey gyro meat, sliced
    6 pita fold breads
    1 medium tomato, sliced
    1 small sweet onion, minced
    3 oz. feta cheese crumbles
    ½ cup low fat sour cream
    1 small cucumber, peeled and grated
    ½ lemon, juiced
    salt and white pepper, to taste


For the Gyro Meat
  1. Preheat West Bend® Platinum Edition™ Countertop Oven at the bake setting to 375°F. Combine all ingredients in a bowl. Lightly spray a loaf pan with the 100% oil non-stick spray, and transfer the meat to the pan.
  2. Bake for about 45 minutes, until an internal temperature of 180°F is reached. Cool completely. Remove the loaf from the pan and cut to thin slices and reserve until ready to serve.

For the Gyros
  1. Squeeze the juice from the cucumber and add the pulp to the sour cream, add the juice of the lemon half and stir all together. Season to taste and reserve until ready to serve.
  2. Preheat the West Bend® Platinum Edition™ Non-Stick Electric Skillet to 350°F and place 1 pita and about 2 oz. gyro meat in the hot pan. Warm the bread through and lightly crisp the gyro meat. Serve immediately with tomato slices, minced onion, ½ oz. feta cheese, and 1 tbsp. cucumber sauce.

    Makes 6 Gryros.