Paleo Ground Turkey Gyros
Paleo Ground Turkey Gyros make a great easy meal, with easy homemade flatbread, spiced ground turkey patties, a delicious sauce and fresh veggies. Paleo, AIP, Whole30, Keto, Gluten-free and Low-FODMAP.
Servings 4 gyros
Calories 431kcal
Cost $12
Equipment
- frying pan for turkey patties
- frying pan or crepe/tortilla style pan, for cooking flatbreads
- small mixing bowl for flatbread dough
- small mixing bowl or Pyrex measuring cup for Tzatziki Sauce
- extra small bowl for spices
- optional: tortilla press : This makes the rolling out of flatbreads take just seconds. It's a great tool that I have myself and love.
Ingredients
- Paleo Flatbread: Make the dough for these, and then cook them in one pan while you cook the turkey patties in another and assemble the rest of dinner. (If you can't have cassava flour or for Paleo AIP Low FODMAP, you may also choose to make Tiger Nut Tortillas or Chia Flax Tortillas (for Keto, Low FODMAP).
- Tzatziki Sauce see Notes below for 3 versions of this recipe, to meet your unique dietary needs
- 1 pound ground turkey (ground chicken also works, with a slightly shorter cooking time)
- 1 cucumber sliced somewhat thinly
- 1/2 red onion sliced, omit for VAD and Low FODMAP; limit amount for Keto
- fresh parsley, cilantro or mint, use mint for VAD -- enough to garnish 4 gyros
- 1 Tablespoon olive oil
- 1 teaspoon Chinese Five Spice Powder (not for AIP or VAD versions)
- ¾ teaspoon sea salt
- Optional leafy lettuce While not traditional for gyros, you may wish to add a big piece of leafy lettuce to the wrap before adding the meat and other fillings.
If not using Chinese 5-Spice Powder, use the spices listed below; otherwise omit
- 3/4 teaspoon cumin omit for AIP
- 3/4 teaspoon dried ginger powder
- ½ teaspoon cinnamon use 3/4 teaspoon for AIP version; omit for VAD
- ¼ teaspoon cloves powder
Instructions
- Make Paleo Flatbread dough. Let it rest 10 minutes while you form the meat patties.
- Stir together spice mixture in small bowl if you're not using Chinese 5-Spice.
- Form ground turkey into 4 patties, making them as flat as you can, about ¼" to ½" thick. I like to make mine into half circle shapes (roughly), so they fit a folded flatbread well.
- Heat large skillet over medium high heat. When hot, add 1 Tablespoon olive oil. Evenly distribute oil in pan, then add turkey patties. Season with salt, equally dividing half the ¾ teaspoon as you sprinkle it on. Using your fingers, also sprinkle ½ the spice mixture over each. Cook the patties about 7 to 8 minutes on the first side.
- While patties cook, roll out first flatbread, or use tortilla press to make the job super fast. (Here's the one I have and love.) Follow instructions here for cooking flatbreads.
- Continue cooking flatbreads until they're all done.
- While patties cook, stir together Tzatziki Sauce ingredients in small bowl or Pyrex measuring cup. (See recipe below in Notes section.)
- Flip patties; if necessary, add 1 additional Tablespoon oil and reduce heat slightly. Salt and season second side of patties as you did the first. Cook about 5 to 6 minutes, then turn off heat, so they don't dry out.
- When Paleo Flatbreads and turkey patties are done cooking, assemble: Onto one side of each flatbread add optional lettuce, meat patty (okay to cut it in half and spread out the two pieces to cover the flatbread more fully, if needed), cucumbers, onions, Tzatziki Sauce and fresh herb.
- Fold flatbread over filling. Serve with optional lemon wedges.
Notes
Tzatziki recipes
These tzatziki recipes are actually "lazy tzatziki" recipes! -- because I skip the grated cucumber, which to me is just one more step, as it needs to be drained. Since we're adding cucumber to our gyro, and we're really after the flavorful creamy sauce part of the condiment, no loss! I know you'll love these easier versions! Below I share 3 versions of this recipe, so choose the one that fits your dietary needs best.Ingredients
- Paleo AIP and Low FODMAP version: 1/4 cup tiger nut butter, 3 to 4 Tablespoons water (start with 3, and then add the final T, if needed to thin more), 2 Tablespoons fresh lemon juice, 1 Tablespoon chopped fresh herb (parsley, cilantro, dill or mint) or ¼ teaspoon dried dill or oregano, 1/8 teaspoon sea salt
- Paleo Keto tahini version: 1/4 cup tahini, 1/4 cup water, 2 Tablespoons fresh lemon juice, 1 Tablespoon chopped fresh herb (parsley, cilantro, dill or mint) or ¼ teaspoon dried dill or oregano, 1/8 teaspoon sea salt + optional 1 clove garlic, freshly pressed or finely minced (Culinary note: This version of the recipe is very similar to Israel's tahina, which is what locals use on shawarma and frequently as a condiment.)
- Dairy version (Gluten-free, Primal, Ancestral, Keto): 1/2 cup plain Greek yogurt or real cultured sour cream, 2 Tablespoons water, 1 Tablespoon fresh lemon juice, 1 Tablespoon chopped fresh herb (parsley, cilantro, dill or mint) or ¼ teaspoon dried dill or oregano, 1/8 teaspoon sea salt + optional (especially for Keto) 1 clove garlic, freshly pressed or finely minced (or 1/8 tsp garlic powder)
Instructions
- In small bowl or Pyrex measuring cup, whisk the ingredients together until evenly mixed.
- Set aside until it's time to assemble the gyros.
Nutrition
Calories: 431kcal | Carbohydrates: 16g | Protein: 32g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 319mg | Potassium: 558mg | Fiber: 1g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg