Turkey Gyros Meatball Skewers

Turkey Gyros Meatball Skewers

We love gyros so much (probably too much), we learned how to make a healthy turkey version at home…but it’s a lot of work. These Turkey Gyros Meatball Skewers, however, are pretty fast and effortless. The meatball mixture (which is paleo-compliant) can be made up to 8 hours ahead of time for easy party prep, and cooked meatballs can be refrigerated up to four days.

If skewers aren’t your thing, toss some meatballs in with chopped cucumbers, tomatoes, and shredded lettuce for an easy gyros salad. The object is to get healthy gyros to the people, people. Go forth and spread the word!

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Turkey Gyros Meatball Skewers

Turkey Gyros Meatball Skewers

Turkey Gyros Meatball Skewers

  • Total Time: 50 minutes
  • Yield: 24 1x



For the Skewers

  • 2 English cucumbers
  • 1 block fresh feta cheese cut into bite sized cubes
  • 1 pint cherry or grape tomatoes, or cubed vine-ripened tomatoes
  • Bamboo picks or skewers

For the Meatballs

  • 1 lb 85% lean ground turkey (anything leaner will dry out)
  • 2 green onions, minced (whites and greens)
  • 1 large egg white
  • 2 tbsp Anthony’s blanched almond flour
  • 1 tbsp Anthony’s coconut flour
  • 3/4 tsp cumin
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp dried rosemary
  • 1/4 tsp marjoram
  • 1/4 tsp coriander
  • 1/8 tsp ground black pepper
  • Optional: Tzatziki sauce for dipping


Prepping the Meatballs

  1. Combine all spices and flours in a small bowl and set aside. 
  2. Add ground turkey, green onions, and egg white to a large bowl and combine with a rubber spatula or by hand. 
  3. Sprinkle the spice/flour mixture over the meat while folding with a rubber spatula until all of the mixture is gradually added. 
  4. Finish mixing by hand to incorporate completely, form a large ball, and turn onto a large piece of plastic wrap. Wrap tightly and refrigerate 30 minutes or up to 8 hours. This gives the flavors time to release and is great for party prep. 

Prepping the Skewers

  1. Use a vegetable peeler or mandolin slicer to create thin lengthwise slices from the outer sides of the cucumbers. You will be left with a rectangular core that contains the pulp and small seeds – discard this. You should be able to get about 12 slices out of a medium cucumber before hitting the core on all four sides.
  2. Cut the feta cheese into 24 uniform cubes. 
  3. Cut large tomatoes into uniform cubes or halve larger cherry tomatoes. Smaller grape tomatoes can be left whole. 
  4. Cover and refrigerate ingredients until ready to assemble. 

Cooking the Meatballs

  1. Place oven rack at one above center and preheat to 350 degrees F. Line a large rimmed baking sheet with foil and set a greased rack on top.  
  2. Roll the chilled meatball mixture into 24 even balls and place on prepared rack. Place pan in oven and set timer for 30 minutes. Remove meatballs from oven and let rest for about 5 minutes. 

Putting it Together

  1. Wrap cucumber slices back and forth around a meatball, cheese cube, and tomato, and thread onto a skewer. Trim excess cucumber as needed. 
  2. Serve immediately or refrigerate, covered in plastic wrap, up to an hour before serving. Refrigerate on a paper towel lined tray. 
  3. Serve with Tzatziki sauce for dipping, if desired.


Meatballs can be made and stored separately for up to 4 days. Serve with chopped cucumber and tomato, topped with crumbled feta cheese for a quick and easy meal. 

Total time does not include refrigeration time. 

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 30
  • Category: Appetizers, Snacks, Party Food
  • Method: Baking
  • Cuisine: Greek, Mediterranean