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Low carb, ready in 15 min!
Gluten Free

Gyro-Spiced Turkey Kefta

with Roasted Chickpeas & Chopped Salad

Cooking time

20 minutes




840 /serving

Gyros are easily one of our most-craved foods; there’s just something about the garlicky yogurt sauce, crunchy veg and tender, spiced meat that just hits the spot every time. Tonight, we’re happy to report that you can enjoy all the good of this Greek-inspired dinner in Clean 15 version. Swoosh some tzatziki on your plate and pile it high with gyro-spiced turkey kefta, roasted chickpeas and a crunchy radish, cabbage and cucumber slaw, dressed up with a lemony vinaigrette and fresh dill. Squeeze some lemon over it all for your final punch of acid and tuck in to feel good and satisfied.

We will send you:

  • 340g Ground turkey (High-protein serving)
  • 15ml Minced garlic
  • 2 Scallions
  • 1 Cucumber
  • 1 Lemon
  • 100g Shredded green cabbage
  • 60g Sliced radishes
  • 1 Bunch of dill
  • 540ml Chickpeas (canned)
  • 60g Tzatziki
  • 5g Gyro turkey spice blend (parsley, oregano, dill, onion, garlic, kosher salt)

Contains: Milk, Sulphites

You will need:

Sheet pan
Olive oil
Salt & pepper
Parchment paper
Medium pan
Total Fat
50 g
Saturated Fat
9 g
820 mg
Total Carb
54 g
14 g
49 g
14 g
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Roast the chickpeas
Preheat the oven to 450°F. Drain and rinse the chickpeas; thoroughly dry with a paper towel. On a lined sheet pan, toss the chickpeas with a drizzle of oil; season with ½ the spice blend and S&P. Roast in the oven, stirring halfway through, 10 to 12 minutes, until crispy and beginning to brown. Remove from the oven and set aside to cool.
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Prepare & cook the kefta
While the chickpeas roast, in a bowl, combine the turkey, garlic and ½ the scallions (thinly slice, discarding the root end, before adding); season with the remaining spice blend and S&P. Mix thoroughly to combine. Using your hands, form the mixture into 4 patties of equal size (double for 4 portions). In a medium pan, heat a drizzle of oil on medium-high. Add the kefta* to the pan and cook, 4 to 6 minutes per side or until browned and cooked through. Transfer to a plate and set aside in a warm spot.
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Mise en place
While the kefta cook, cut the lemon into wedges. Medium dice the cucumber. Pick the dill fronds off the stems; roughly chop the fronds.
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Make the chopped salad
In a large bowl, combine juice from ½ the lemon wedges (squeeze directly over the bowl, using your other hand to catch any seeds), as many remaining scallions as you’d like and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the cabbage, cucumbers, radishes and ½ the dill. Toss to combine thoroughly.
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Plate your dish
Divide the tzatziki between your plates and spread out in a circular motion. Top with the roasted chickpeas, chopped salad and kefta. Garnish with the remaining dill and lemon wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.