Leftover Turkey and Halloumi Gyros

Press GO to unleash the Mob step by step feature.

Step 1.

Preheat the oven to 180°C/356°F.

Step 2.

Add the turkey to a large mixing bowl. Add 3 tbsp of yoghurt, 2 tbsp of oregano and your chilli flakes. Crush or grate your garlic and add it to the bowl. Season with a few grinds of pepper and mix together until the turkey is fully coated in the yoghurt mixture. Cover the bowl and leave the turkey to marinate in the fridge for 15 minutes.

Step 3.

Tzatziki time. Pour the remaining yoghurt into a bowl. Grate your cucumber and squeeze the liquid out of the gratings with your hands before adding to the yoghurt. Finely chop your mint and add a handful into the bowl, saving a handful for later. Season with a pinch of salt and pepper, squeeze in the lemon juice and mix it all together. Set aside for later.

Step 4.

Heat a frying pan to a medium to high heat and drizzle with olive oil. Add your turkey and fry for 6 minutes until heated through and slightly crispy. Remove from the pan and set aside for serving.

Step 5.

Slice your halloumi into 8 pieces and add it to the pan with a splash of olive oil. Add a pinch of the remaining oregano and a few grinds of pepper to each of the halloumi slices. Cook for 2 minutes on each side or until golden brown.

Step 6.

Add the flatbreads to a baking tray and splash a couple of drops of water on top. Place in the oven for 3 minutes or until nice and toasted.

Step 7.

Serving time. Add a big dollop of tzatziki to your flatbreads, followed by some turkey, halloumi and more tzatziki. Add a scattering of chopped mint and a final drizzle of olive oil. Tuck in and enjoy.

Make sure you squeeze as much liquid as you can out of the cucumber to avoid watering down your tzatziki.

500g Leftover Turkey (white or dark meat)
500g Greek Yoghurt
3 Cloves of Garlic
3 Tbsp Oregano
1 Tsp Chilli Flakes
1 Cucumber
Half a Lemon
Bunch of Mint
225g Halloumi
4 Greek Style Flatbreads
Olive Oil