Low Carb Turkey Gyro Bowl
In same skillet over medium-high heat, heat oil. Add onions and cook, stirring occasionally, until starting to soften and are translucent, about 5 minutes. Add turkey, garlic, oregano, paprika, salt, and pepper and cook, breaking up turkey into smaller pieces and stirring occasionally, until turkey is no longer pink and liquid is evaporated from bottom of pan, 6 to 8 minutes.
Ingredients :
- 1 Persian or 1/2 English cucumber, grated
- 1 clove garlic, finely chopped
- 1/2 cup chopped fresh mint
- 1/8 tsp. kosher salt
- Cucumber Salad
- 4 Persian or 2 English cucumbers, quartered lengthwise, sliced into 1/4" or 1/2" pieces
- 1/2 small yellow onion, finely chopped
- 1 cup quartered cherry tomatoes
- 2 tsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- Cauliflower Rice
- 1 Tbsp. extra-virgin olive oil
- 12 oz. frozen cauliflower rice
- 1 clove garlic, finely chopped
- 1/2 tsp. kosher salt
- 1 tsp. finely grated lemon zest
- Turkey & Assembly
- 1 Tbsp. extra-virgin olive oil
- 1/2 yellow onion, chopped
- 1 lb. ground turkey
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 3/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- Peperoncini, for serving
Directions :
- In a large skillet over medium heat, heat oil. Add cauliflower rice (still frozen is fine), shake pan so rice is in an even layer, and cover. Cook, undisturbed, 8 minutes.
- Uncover and stir in garlic and salt. Cook, stirring frequently, until cauliflower is until some pieces of cauliflower are beginning to brown and garlic is fragrant, about 2 minutes.
- Transfer cauliflower rice to a large bowl, stir in lemon zest, and cover to keep warm.
