Turkey Gyro Bowls
Seasoned ground turkey baked flat on a sheet pan and sliced into gyro strips, served over brown rice with cucumber tomato salad and homemade tzatziki. All the flavor of a gyro with 36 grams of protein.
Servings: 6 servings
Calories: 427kcal
Ingredients
For the gyro meat
- 2 lbs. lean ground turkey (93/7)
- 4 cloves garlic minced
- 1 Tbsp. dried oregano
- 1 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- olive oil spray for baking
For the cucumber tomato salad
- 1 cucumber diced
- 1 cup cherry tomatoes chopped
- 1/4 red onion thinly sliced
- 1/4 cup crumbled feta
- 2 Tbsp fresh parsley chopped
- 1 Tbsp red wine vinegar
- 1 tsp. olive oil
- 1/2 tsp. dried oregano
- pinch of salt and black pepper
For the tzatziki
- 1 cup plain 2% Greek yogurt 226g
- 1/2 cucumber grated and squeezed dry
- 1 clove garlic minced
- 2 tsp. lemon juice
- 1 tsp. fresh dill or 1/4 tsp dried
- 1/2 Tbsp olive oil
- Salt to taste
For each bowl
- 1/2 cup cooked brown rice
- 110 grams cooked gyro turkey
- 82 grams cucumber tomato salad
- 57 grams tzatziki
- Fresh parsley chopped
- Feta cheese optional
Instructions
- Preheat your oven to 375°F. Line a sheet pan with parchment. This meat releases liquid and you do not want to scrub that off a bare pan later.
- Mix the ground turkey with the garlic, oregano, cumin, cinnamon, salt, and pepper right in a bowl. Get in there with your hands, you want the spices evenly distributed, not just sitting on top.
- Press the meat onto a 9x13 sheet pan in an even layer about half an inch thick. Spray the top with olive oil spray.
- Score the meat into strips with a knife before it bakes, cutting about halfway through. This keeps it from shrinking into a blob and gives you a head start on slicing later.
- Bake for 20 to 25 minutes, until the turkey reaches 165°F and the surface looks matte instead of glossy. Tilt the pan and drain off the liquid before you do anything else, then score along the same lines again to finish cutting it into strips.
- While the meat bakes, make the cucumber salad and the tzatziki.
- For the salad, combine the cucumber, tomatoes, red onion, feta, and parsley in a bowl. Add the red wine vinegar, olive oil, oregano, salt, and pepper. Stir together and refrigerate while the meat cooks so the flavors set.
- For the tzatziki, grate the cucumber and squeeze it dry first or your sauce turns watery. Combine the yogurt, garlic, lemon juice, dill, and olive oil, then fold in the cucumber. Add salt a pinch at a time until it tastes right.
- To build a bowl, layer 1/2 cup cooked brown rice, 110 grams gyro turkey strips, and 82 grams cucumber salad. Finish with 57 grams tzatziki and fresh parsley.
Notes
- Do not use 99/1 ground turkey. The extra fat in 93/7 is what keeps the slab from baking up dry and crumbly.
- Squeeze the grated cucumber until it is barely damp. Skipping this is the number one reason homemade tzatziki goes watery.
- Drain the pan liquid before the meat rests. Letting it sit in that liquid makes the bottom of the strips soggy.
- Weigh your portions in grams for accurate macros.
- Store the turkey, salad, and tzatziki in separate containers for up to 4 days.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Calories: 427kcal | Carbohydrates: 31g | Protein: 36g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 121mg | Sodium: 181mg | Potassium: 592mg | Fiber: 2g | Sugar: 3g
