Greek Meatball Gyros

Greek Meatball Gyros

1 each

Serving Size

Chef Brenda

This recipe was developed and approved by Chef Brenda

You’ll be a lunchtime hero when you serve these bright and savory gyros featuring turkey meatballs, crunchy romaine, cucumbers and fresh tomatoes. Wrap in a warm flatbread with a drizzle of fat-free Greek yogurt for a handful of delight.

Ingredients Show More


50 Portions

100 Portions

Butterball Turkey Meatballs

50 Portions 10 lb or 2 bags

100 Portions 20 lbs or 4 bags

English cucumber, fresh, peeled, drained well

50 Portions 3 cups, drained (about 6 whole cucumbers)

100 Portions 1 qt 2 cups, drained (about 12 whole cucumbers)

6” Flatbread, whole grain rich (at least 2 oz eq each)

50 Portions 50 each

100 Portions 100 each

Greek yogurt, fat free, plain

50 Portions 2 lb 5 oz or 1 qt 1 cup

100 Portions 5 lb or 2 qt 2 cups

Granulated garlic

50 Portions 1 Tbsp 1 tsp

100 Portions 2 Tbsp 2 tsp

Vegetable oil

50 Portions 2 Tbsp

100 Portions ¼ cup

Lemon juice, bottled

50 Portions ¼ cup

100 Portions ½ cup

Dill, fresh, chopped, packed

50 Portions ¼ cup

100 Portions ½ cup

Romaine, fresh, pieces or shredded

50 Portions 3 lb 4 oz or 1 gal 1 qt 1 cup

100 Portions 6 lb 8 oz or 3 gal 2 cups

Tomatoes, fresh, diced, ready-to-use

50 Portions 2 lb 14 oz or 1 qt 2 ¼ cup

100 Portions 5 lb 12 oz or 3 qts ½ cup

Red onion, fresh, thin slices

50 Portions 1 lb or 3 cup 2 Tbsp

100 Portions 2 lb or 1 qt 2 ¼ cup

Directions Show More

  1. The Day Before Preparation - Drain Cucumbers: Peel and shred cucumbers. Drain overnight, place shredded cucumbers in a 2” perforated pan lined with a 4” perforated pan. Using gloved hands, pack cucumbers down to push as much water out as possible. Cover and allow to continue draining overnight. If available, may use a chinois strainer or other fine strainer. CCP: Hold at 40 °F or lower.
  2. Prepare Tzatziki Sauce: Drain excess liquid from yogurt. Add yogurt, cucumbers, granulated garlic, vegetable oil, lemon juice, and dill to a large bowl. Gently fold the ingredients together using a rubber spatula. Place in the refrigerator for 2 hours to meld flavors together. Drain any excess liquid before service. CCP: Hold at 40 °F or lower.
  3. Bake Meatballs: Place 1-bag meatballs in a single layer on a full sheet pan lined with parchment paper. Bake for 10 minutes. Using hot pads hold onto the corners of the parchment paper and shake the meatballs to toss them. Turn and rotate meatballs onto different racks. Bake for 10 more minutes or until 165°F. Heat to 165 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
  4. Heat Flatbread: Remove flatbread from packaging. Stack in steamtable pans. Cover and place in warmer 30 minutes before preparation.
  5. Build Flatbreads: Place ½ cup (4 fl oz spoodle packed) romaine lettuce) down the center of each flatbread. Top with 6 meatballs (6 fl oz spoodle), 2 Tbsp (#30 scoop~1.28 oz wt each) tzatziki sauce, 2 Tbsp (1 fl oz spoodle) tomatoes, and about 4 thin slices red onion.

Nutrients per Serving Show More

Calories 386 kcal

Saturated Fat 4 g

Trans Fat 0 g

Total Fat 16 g

Cholesterol 49 mg

Calcium 96 mg

Total Dietary Fiber 4 g

Iron 10 mg

Sodium 912 mg

Sugars 5 g

Carbohydrate 39 g

Vitamin A 2,795 IU

Vitamin C 7 mg

Protein 23 g


Meat/Meat Alt 1.5 oz. eq.

Grain 2 oz. eq.

Vegetable 3/8 cup(s)

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