Grilled Turkey Gyros with Tzatziki and Feta
Marinated turkey tenderloin grilled medium-high and served in warm pita quarters with cucumber-tomato-feta salad and tzatziki. Oregano, cumin, and smoked paprika season the meat. Assembly is quick once turkey rests; salad dressing is added just before serving to maintain freshness.
Ingredients
- 3 pounds turkey tenderloin
- 6 pita breads, small (6-7 inches)
- 12 ounces tzatziki or Greek yogurt
- 2 cups Greek yogurt
- 2 lemons, juiced
- 1 tablespoon lemon zest
- ¼ cup extra virgin olive oil
- 6 garlic cloves, minced or grated
- 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
- 4 Persian cucumbers, sliced into thin roundsEnglish cucumber1:1neutral
slightly different texture
- 1 pint cherry tomatoes, quartered
- ½ red onion, large, diced
- 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
- canola oil, for grill
Instructions
- 1
Combine Greek yogurt, lemon juice, lemon zest, olive oil, minced garlic, oregano, smoked paprika, cumin, salt, pepper, coriander, and cayenne in a shallow bowl or zip-top bag.
- 2
Add turkey tenderloin and coat all sides with marinade. Refrigerate at least two hours or overnight.
- 3
Combine cucumbers, cherry tomatoes, red onion, olives, and feta in a medium bowl. Set aside undressed until serving.
- 4
Preheat grill to medium-high. Oil grill grates by saturating paper towels with canola oil and dragging over grates using tongs. For charcoal grills, move coals to one side.
- 5
Remove turkey from marinade, letting excess drip off. Discard used marinade.
- 6
Place tenderloins over high heat and sear for 4 minutes.
- 7
Turn tenderloins and move to indirectly heated side if using charcoal, or reduce gas heat to medium-low. Grill 10 minutes.
- 8
Turn tenderloins again and grill 5 minutes or until internal temperature reaches 165°F.
- 9
Remove from grill, cover with foil, and rest a few minutes.
- 10
Warm pitas on grill for 30 seconds per side. Cut into quarters.
- 11
Whisk together lemon juice, olive oil, oregano, salt, and pepper. Pour over salad and toss.
- 12
Spread tzatziki inside each pita quarter, top with salad and turkey slices.
- 13
Slice rested turkey into strips before assembling.
Tips
Let salad dressing sit undressed until serving time to preserve texture.
When grilling charcoal, moving coals to one side creates an indirectly heated zone for more even cooking.
Good to Know
Leftover turkey can be refrigerated up to 3 days. Store salad and tzatziki separately.
Turkey can be marinated up to 24 hours ahead. Assemble salad components (undressed) up to 4 hours ahead.
Serve immediately after assembly while pitas are warm.
Common Mistakes
Do not skip resting the turkey to avoid tough, dry meat.
Do not dress salad more than a few minutes before serving to avoid soggy cucumbers and tomatoes.