© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 pounds turkey tenderloin
6 small pita breads (roughly 6-7 inches across)
12 ounces tzatziki or greek yogurt
Gyro Marinade
2 cups Greek yogurt
2 lemons, juiced
1 tablespoon lemon zest (zest the lemon before juicing it)
¼ cup extra virgin olive oil
6 garlic cloves, minced or grated on a microplane
2 tablespoons dried oregano
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
Cucumber, Tomato and Feta Salad
4 Persian cucumbers, sliced into thin rounds
1 pint cherry tomatoes, quartered
½ red onion, large dice
⅓ cup kalamata olives, sliced into thin rounds
½ cup feta cheese, crumbled
1 lemon, juiced
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon salt
Marinate the Turkey
In a shallow bowl, or gallon zip-top bag, combine all of the marinade ingredients and mix until incorporated together.
Add the turkey tenderloin, ensure all sides of the turkey are well-coated with the marinade.
Let marinate for at least two hours, or ideally overnight.
Assemble the Cucumber, Tomato and Feta Salad
This salad should be made the same day you are serving the gyros. It is best to wait to dress the salad until you are ready to serve.
Combine cucumbers, cherry tomatoes, red onions, olives, and feta in a medium sized bowl.
In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and pepper. Immediately pour over the other ingredients and toss to evenly dress.
Grill the Turkey
When it’s time to grill, preheat the grill to medium-high.
Oil the grill to prevent the turkey from sticking: fill a small bowl with canola oil; ball up a few paper towels and use grill tongs to dip the balled-up paper towels into the canola oil; once saturated, drag the paper towels over the grates of the grill.
If using a charcoal grill, move the coals to one side of the grill.
Using tongs, take each tenderloin out of the marinade letting the excess marinade drip back into the bowl before placing it on the grill. Discard the marinade.
Place the tenderloins over high heat (directly over the charcoal if using a charcoal grill). Sear for about 4 minutes. Carefully turn each tenderloin over, trying to prevent the turkey from sticking to the grill. If using charcoal, move the tenderloins over to the indirectly heated side of the grill. If using gas, reduce heat to medium-low. Grill for another 10 minutes. Turn the tenderloins over again and grill for an additional 5 minutes or until the internal temperature reaches 165°F.
Remove the tenderloins from the grill when fully cooked. Cover with aluminum foil and allow them to rest for a few minutes before slicing into strips.
Assemble the Gyros
While the tenderloins are resting, quickly warm the pitas on the grill for 30 seconds on each side. Remove the pitas from the grill and cut into quarters.
Spread a tablespoon or so of tzatziki inside each pita quarter. Scoop a spoonful of the Cucumber, Tomato and Feta Salad on top of the tzatziki and add a couple slices of turkey.