Our Clean Eating Gyros Recipes

Steps:

• Preheat oven to 350°F.
• Combine oregano, garlic powder, onion powder, salt, pepper and egg, add turkey and mix well. Press into a greased loaf pan. Bake for 60 minutes or until done. Let cool completely. I place it in the fridge for an hour or so.
• Meanwhile, stir your yogurt, sour cream, cucumber, garlic cloves, vinegar and dill together, and set in fridge until loaf is done.
• Once your meatloaf is cool, slice thinly and lay pieces on a plate for reheating. Place in microwave and heat until warm.
• This is how we like them: Smear some tzatziki over the whole pita. Lay down lettuce to cover, add meat, then tomato and onion on top.

Steps:

• Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly.
• Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties.
• Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness.
• Combine cucumber, yogurt and mint in small bowl and mix.
• Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.

Steps:

• In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate., In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain., Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges.

Steps:

• Place chicken in bowl and toss to coat with 2T olive oil, Italian seasoning and salt and pepper.
• Coat the chicken evenly. Let sit 15 minutes.
• Meanwhile, in food processor, combine feta, yogurt, garlic and 1/8 t black pepper. Mix until combined. Set aside.
• In a skillet over med-high heat use remaining 2T of olive oil and saute chicken until browned and cooked through.
• Wrap pitas in foil and warm pitas in the oven.
• Mix cucumber and tomatoes into the yogurt sauce.
• Place cooked chicken in pitas, top with sauce.
• Serve warm.

Steps:

• Combine all ingredients in a bowl, and mix well.
• Knead the mixture on the counter for 10 minutes - just like you're kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. I'm no Alton Brown, but I think the thing we're doing here is melting the fat so that we get a nice smooth texture in the end.
• Form into a flat loaf - I like to put the meat onto a piece of wax paper, and flattening it into a 3" high slab rectangle. I cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.
• Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that's my favorite way, just be sure to turn often so as to distribute the juices.
• Allow to cool for at least 10 minutes before slicing thin.