John Myers
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Turkey Gyros
The perfect turkey gyros recipe with a picture and simple step-by-step instructions.
Turkey gyros
- 500 g Turkey breast fillet
Marinade / spice mixture
- 1 Onion
- 5 tbsp Rapeseed oil
- 1 tsp Paprika powder, noble sweet
- 1 tsp Italian herbs, sep.
- Salt, gourmet pepper
Tzaziki
- 2 Mini cucumbers
- 1 Clove of garlic
- 2 Branches Thyme
- 1 tbsp Olive oil
- 250 g Cottage cheese
- Salt, gourmet pepper
Cauliflower rice
- 1 smaller Cauliflower
- 1 Onion
- 1 Water
- Salt, gourmet pepper
Turkey – Gyros / Marinating – Spice mix
- Wash the turkey breast fillet and pat dry with a paper towel. Then cut into strips and place in a bowl. Peel the onion, place in a lightning chopper and finely chop. Transfer to a bowl.
- Add the paprika powder, Italian herbs, salt and gourmet pepper and mix together. Then stir with the turkey fillet strips, cover and marinate or steep for about 2 hours.
Tzaziki
- Peel and finely chop the garlic clove. Wash the two small mini cucumbers, cut in half. Scrape out the seeds with a spoon. Then finely dice and stir together with the cottage cheese, olive oil and thyme in a bowl. Season with salt and gourmet pepper, season to taste.
Cauliflower rice
- Peel the onion, wash the cauliflower, cut off the florets and chop both into rice in a food processor or chop them into small pieces with a knife. Put in a pan, add a little water and stir for a few minutes, stirring occasionally, heat.
- Then put a lid on top and steam the cauliflower rice in it. The “rice” is ready as soon as the grains are done. Season with salt and gourmet pepper.
Roasting / serving
- After marinating in a pan, fry the turkey fillet strips under high heat until the meat has taken on color. Then arrange two flat plates with the turkey fillet strips, the tzaziki and the cauliflower rice. Sprinkle with freshly picked thyme.
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