Description
This Greek Turkey Meatball Gyro with Tzatziki is a flavorful and healthy twist on the classic gyro. Featuring juicy turkey meatballs infused with fresh spinach, garlic, and oregano, served in whole wheat flatbreads with crisp vegetables and a refreshing homemade tzatziki sauce, this recipe is perfect for a quick, satisfying meal that embodies the vibrant flavors of Greek cuisine.
Ingredients
Units
Scale
Greek Turkey Meatballs
- 1 lb. ground turkey
- 1/4 cup finely diced red onion
- 2 garlic cloves, minced
- 1 teaspoon dry oregano
- 1/3 cup chopped fresh spinach
- Salt & pepper, to season
- 2 tablespoons avocado oil
Tzatziki Sauce
- 5 oz. plain Greek yogurt
- 1/4 cup grated cucumber (squeezed to remove excess moisture)
- 2 tablespoons lemon juice
- 1/2 teaspoon dry dill
- 1/2 teaspoon garlic powder
- Salt to taste
Gyro Components
- 1/2 cup thinly sliced red onion
- 1 cup diced tomato
- 1 cup diced cucumber
- 4 whole wheat flatbreads or pita
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, finely diced red onion, minced garlic, dry oregano, chopped fresh spinach, salt, and pepper. Mix well with your hands until all ingredients are evenly incorporated and the mixture holds together.
- Form Meatballs: Shape the mixture into approximately twelve 1-inch meatballs using your hands, ensuring they are uniform for even cooking.
- Cook the Meatballs: Heat a large skillet over medium-high heat and add the avocado oil. Once hot, add the meatballs to the pan, cooking them for 3-4 minutes on each side until nicely browned and the internal temperature reaches 165°F (74°C). Remove the meatballs from the skillet and allow them to rest.
- Make the Tzatziki Sauce: In a small bowl, combine the plain Greek yogurt, grated and drained cucumber, lemon juice, dry dill, garlic powder, and salt. Mix thoroughly until smooth and well blended.
- Assemble the Gyros: Warm the whole wheat flatbreads to make them pliable. Place three meatballs on each flatbread, then top with thinly sliced red onion, diced tomato, diced cucumber, and a generous spoonful of the tzatziki sauce. Fold and serve immediately.
Notes
- Warming the flatbreads before assembling helps prevent cracking and makes the gyros easier to fold.
- Make sure to squeeze out excess moisture from the grated cucumber to prevent the tzatziki sauce from becoming watery.
- You can substitute avocado oil with olive oil if preferred.
- Check the meatballs’ internal temperature with a meat thermometer to ensure they are fully cooked and safe to eat.
- For a dairy-free alternative, substitute Greek yogurt with a plant-based yogurt in the tzatziki.
