spiced meatballs, cucumber-tomato salad, tzatziki and feta, served with sweet potato fries.
Welcome back to the "marry me" series! Next up this week are Greek-inspired gyro tacos, with turkey meatballs, cucumber-tomato salad, golden and chickpeas, tzatziki, and crumbled feta. I prefer to have these in homemade flatbreads or pita, but if you're short on time, you can grab whatever tortillas you have on hand.
What should you serve on the side? I LOVE to have sweet potato fries with these, but roasted broccoli, a Greek salad, or chips are all great options.
The secret to greatness in this recipe is the yogurt-based marinade. The yogurt softens the meatballs and helps infuse them with a deeper flavor, giving them a bit more oomph!
The second secret (yes, there are two!) is tzatziki, because no gyros are complete without it. This spread is bright, fresh, and simple. Just mix Greek yogurt, cucumber, lemon, garlic, and some salt, pepper. I also prefer to add dill or pickle relish and apple cider vinegar to mine, but this is optional.
"For authentic Gyro taste, without the takeaway!"
Why you NEED these gyros?
*Fakeaway - For when you're craving Greek takeaway, but want to save money and make a simple version at home
*Authentic - flavors to make sure you can't even tell the difference.
*Fresh herbs and veg – use as many fresh ingredients as you can for the best taste.
*Creamy Yogurt Marinade - and an easy tzatziki; macro-friendly, using plain nonfat Greek yogurt.
Greek Turkey Gyros
Ingredients:
GYROS
12 turkey meatballs *or alternate protein
100g chickpeas (drained, rinsed)
1 tsp olive oil *or spray
Spices: 1/2 tsp: sea salt, paprika, garlic + onion powder, pinch pepper
Greens (arugula, spinach, parsley), cucumber, tomato (diced), mint
Pickled red onion
Crumbled feta cheese
Flatbread/pita/tortillas
400g sweet potato and/or golden potato (wedges)
MARINADE
1 tbsp minced garlic
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp olive oil
3 tbsp nonfat plain Greek yogurt
1 tsp: oregano, basil, salt
Pepper, to taste
CREAMY TZATZIKI:
1 cucumber, diced (pressed)
140g nonfat plain Greek yogurt
1 tbsp lemon juice
1/4 tsp dill or 1 tbsp pickle relish
1 tbsp minced garlic
Sea salt, pepper, to taste
1 tsp apple cider vinegar
pinch chili flakes
(Serves 2)
Method:
1. Add the marinade ingredients to a ziploc bag or container and mix before adding the meatballs (I buy frozen bags of turkey meatballs from Aldi, and let them defrost before adding them to my marinade). Massage or seal and shake to coat the meatballs entirely. Let marinate in the fridge for at least 1 hour, preferable longer, but whatever works for you!
TZATZIKI
1. Cut the cucumber in half lengthwise. Scrape the watery seeds out, and then grate the cucumber with a box grater (or finely chop, or pulse lightly with a food processor). Then add a pinch of salt and wrap in paper towels. Squeeze to remove the excess liquid.
2. Add the cucumber to a bowl with the remaining ingredients and stir to combine. Set aside in the fridge until ready to serve.
BAKING
1. Preheat the oven @400F OR heat some olive oil in a skillet over medium high heat to pan fry them. If frying, cook in batches, browning on each side, for about 5-7 minutes.
2. If baking, add meatballs to a lined tray, pouring remaining marinade over the top. On the other side of the tray, add chickpeas with spices listed, and sweet potato fries (with a sprinkle of sea salt). Bake chickpeas and meatballs about 15-20 minutes. Fries may need another 5-10 minutes.
3. Once done, remove from the oven and transfer onto a plate. Cover loosely with foil and allow to rest a few minutes before serving.
AVENGERS ASSEMBLE
1. Get your carb of choice and add some greens and diced cucumber, tomatoes down the middle. Top with meatballs, crispy chickpeas, tzatziki, pickled red onion, feta, and some mint, if you have it.
2. Serve sweet potato fries on the side, and enjoy!
*Nutritional values may vary based on what you use. The chart below reflects gyros with low carb tortillas, toppings, and sweet potato fries.
Calories (1 serving) | Carbohydrates (g) | Fat (g) | Protein (g) |
525 | 73 | 15 | 41 |
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