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Slow-Cooker Shredded Turkey Gyros
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Prep Time:
20 minutes
Total Time:
9 hours 20 minutes
Mouthwatering gyro with tender turkey, creamy yogurt dressing, fresh cucumber, and dill.
Ingredients:
  • 2 tablespoons butter or margarine, softened
  • 6 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried oregano leaves
  • 1 teaspoon red pepper sauce
  • 1 1/2 lb turkey thighs, skin removed
  • 1 medium red onion, halved, sliced (1 cup)
  • 1 cup plain yogurt
  • 1 teaspoon dried dill weed
  • 2 cloves garlic, finely chopped (about 1 teaspoon)
  • 1/2 small cucumber, unpeeled, finely chopped (1/2 cup)
  • 6 pita fold breads (without pocket)
  • 3/4 cup chopped tomatoes
Instructions:
  • Prepare your 4-quart slow cooker by spraying it with cooking spray. In a small bowl, combine butter, garlic, 3/4 teaspoon of salt, oregano, and pepper sauce. Use this flavorful mixture to coat the turkey thighs evenly.
  • 1. In the slow cooker, layer the onion and turkey thighs. Cook on Low heat setting for 7 to 9 hours until the turkey is fork-tender. 2. While the turkey cooks, combine yogurt, dill, garlic, cucumber, and 1/4 teaspoon salt in a medium bowl. Chill in the refrigerator until ready to serve.
  • Take out the turkey from the slow cooker and separate the meat from the bones. Shred the turkey and mix it into the remaining mixture in the slow cooker. Using a slotted spoon, distribute the meat and onion mixture evenly among 6 pita folds. Top with yogurt sauce and serve extra sauce on the side.

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