Sheet Pan Turkey Gyro Loaf
A lighter take on the classic gyro meat using ground turkey, pressed thin on a sheet pan and roasted.
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Ingredients
- 2 lbs Ground turkey (93% lean)
- 1/2 cup Red onion, very finely grated
- 4 cloves Garlic, minced
- 2 teaspoons Dried oregano
- 1 1/2 teaspoons Ground cumin
- 1 teaspoon Dried marjoram
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1/4 cup Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large rimmed sheet pan with olive oil.
- 2
Place the grated onion in a clean kitchen towel and squeeze out as much liquid as possible to prevent a soggy loaf.
- 3
In a large mixing bowl, combine the ground turkey, squeezed onion, garlic, oregano, cumin, marjoram, salt, pepper, parsley, and lemon juice.
- 4
Use your hands or a stand mixer to mix the meat for 2-3 minutes until it becomes a slightly tacky, uniform paste; this creates the signature gyro texture.
- 5
Transfer the mixture to the sheet pan and press it into a flat, even rectangle about 1/2 inch thick.
- 6
Bake for 20-25 minutes until the internal temperature reaches 165°F and the edges are starting to brown.
- 7
Remove from the oven and let the meat rest for 5 minutes to allow the juices to redistribute.
- 8
Slice the loaf into thin strips and serve inside warm pita bread with tzatziki, tomatoes, and cucumbers.
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