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Greek Turkey 'Gyros'
with DIY Tzatziki and Chopped Salad
Creamy feta and fresh lemon add zip to tender roasted turkey. Load up your pita with turkey, tzatziki and some salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
2 unit
Pita Bread
(Contains Wheat)
7 g
Parsley
113 g
Baby Tomatoes
1 unit
Lemon
100 mL
Greek Yogurt
(Contains Milk)
1 tsp
Garlic Salt
56 g
Spring Mix
¼ cup
Feta Cheese, crumbled
(Contains Milk)
66 g
Mini Cucumber
Not included in your delivery
1.5 tbsp
Oil*
¾ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve tomatoes. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Grate one-third of cucumber directly into a small bowl. Stir in ¼ tsp garlic salt (dbl for 4 ppl). Thinly slice remaining cucumber.
Pat turkey dry with paper towels. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.
While turkey cooks, arrange pitas on another baking sheet and bake in the top of the oven until heated through, 3-4 min.
While pitas bake, drain liquid from grated cucumber then return cucumber to the small bowl. Add yogurt, lemon zest, half the parsley, 1/4 tsp sugar to bowl with cucumber. Season with pepper, then stir to combine.
Whisk together lemon juice, remaining garlic salt, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix, sliced cucumbers, tomatoes and remaining parsley. Season with pepper, then toss to coat.
Thinly slice turkey. Divide pitas between plates, then spread tzatziki over pitas. Top with turkey and some chopped salad. Sprinkle feta over top. Serve remaining salad on the side. Squeeze over a lemon wedge, if desired.
