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Greek-style gyros

Preparation time: 35 minutes
Cooking time: 12–15 minutes

1 pound ground sirloin
1 1/2 teaspoons Greek seasoning (found in the spice aisle)
4 (1 1/2 ounces each) whole wheat flat breads (approximately 6 inches across)
2 Roma tomatoes, sliced
1 cup shredded iceberg lettuce
1 cup yogurt dip
1/4 cup crumbled reduced-fat Feta cheese

Preheat grill to medium-high heat (350°F–400°F). In a bowl, knead together ground sirloin and Greek seasoning, mixing well. Shape into 4 patties. Grill, with grill lid closed, for 5–6 minutes on each side, or until meat is no longer pink.

Warm flat breads if desired (warming will make them easier to fold in half). Cover half of each flat bread with tomato slices, then lettuce. Spoon 1/4 cup yogurt dip over the vegetables on each flat bread. Cut burgers in half and lay 2 halves over the yogurt dip. Sprinkle with Feta. Fold flat breads over burgers and secure each gyro with 2 toothpicks. Serve while warm.

Yield: 4 gyros
Serving Size: 1 gyro

Nutrition Facts

Per Serving:
  Calories: 301
  Carbohydrate: 24 g
  Protein: 31 g
  Fat: 9 g
  Saturated fat: 3 g
  Sodium: 598 mg
  Fiber: 3 g
  Exchanges per serving: 1 1/2 starch, 1 nonstarchy vegetable, 4 very lean meat, 1 fat
  Carbohydrate choices: 2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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