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#Sheetpan Reel by @recipeincaption (verified account) - Sheet Pan Beef Kefta Wraps 🔥 All the flavor, none of the fuss… juicy spiced beef, roasted garlic sauce, & a zesty salad Comment "Recipe" and I'll
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@recipeincaption
Sheet Pan Beef Kefta Wraps 🔥 All the flavor, none of the fuss… juicy spiced beef, roasted garlic sauce, & a zesty salad Comment “Recipe” and I’ll send you the full recipe card for free!! For ALL of you asking for the app: search “osta recipes” on the app or google play store 🫶 For the Beef Kefta: -1.5-2lbs lbs lean ground beef (700-900 g) -8 garlic cloves, minced -2 tsp smoked paprika, 2 tsp cumin, 1 tsp allspice, 2 tsp salt, 2 tsp black pepper, 1 tsp turmeric, 1 tsp cinnamon -1/3 cup fresh parsley, chopped -1/3 cup fresh cilantro, chopped (optional) -1 large or 2 medium yellow onions, grated + squeezed dry* -On top before baking: 4 tbsp olive oil For the Roasted Garlic: -2 garlic heads, 1 tbsp olive oil and 1 tsp salt For the Fresh Salad: -1/2 large red onion, thinly sliced -1 cup cherry tomatoes, quartered -1/4 cup fresh parsley, chopped -1 tsp salt, 1 tsp pepper & 2 tsp sumac -Juice of 1/2 lemon Roasted Garlic Paprika Sauce: -Roasted garlic cloves, 1/2 cup Greek yogurt, juice of 1/2 lemon, 3 tbsp tahini, 2 heads of roasted garlic, 2 tbsp ice water, 1 tsp each: paprika, cumin, salt, pepper. Optionally add fresh chopped parlsey/cilantro. 1. Preheat oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, & roast for 45–60 mins until golden and soft. While the garlic roasts, prep the kefta. 2. Grate the onion, squeeze out all liquid with paper towel or cheesecloth (prevents watery kefta.) In a large bowl, combine beef, garlic, spices, parsley, cilantro (if using), and the grated onion. Mix with your hands for 2–3 minutes until sticky & well combined. 3. Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle. With a knife, score into 1-inch strips (2.5 cm). Drizzle evenly with 4 tbsp olive oil. Bake for 12–15 minutes at 400°F, then broil 2–5 minutes until golden & crisp on top. Careful removing! 4. Toss onion, tomatoes, parsley, salt, pepper, sumac, & lemon juice in a bowl. 5. Squeeze roasted garlic cloves into a bowl, mash, mix with yogurt, lemon juice, tahini, water & spices. On lavash/pita: add sauce, kefta, & salad. Roll tight. Crisp the wrap in a lightly oiled skillet.
#Sheetpan Reel by @forgetthetakeout (verified account) - easy eats ep.5 is this super flavorful Greek chicken and potatoes sheet pan dinner. With tons of veggies, potatoes and chicken, it's a well balanced,
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@forgetthetakeout
easy eats ep.5 is this super flavorful Greek chicken and potatoes sheet pan dinner. With tons of veggies, potatoes and chicken, it’s a well balanced, no-fuss meal. Grab the recipe below ⬇️ Ingredients 1.5 lb yellow potatoes, halved & cut into 4ths 2 bell peppers, sliced 1 zucchini, halved & sliced 1 red onions, sliced 1.5 lb chicken, cut into 1-in” pieces (I did chicken breast & thighs) 1/3 cup olive oil 1 lemon, juiced 1/4 cup chopped parsley 3 garlic cloves, minced 1/2 tablespoon dried oregano 1/2 tablespoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt & pepper 1 tablespoon red wine vinegar For garnish: Cherry tomatoes, halved Lemon slices Chopped parsley Fresh Dill Tzatziki sauce Crumbled feta *NOTE: cooking times may vary. Cut similar sizes of veggies, potatoes and chicken to ensure even cooking. Chicken too small will overcook, zucchini too small will overcook, potatoes too big will be undercooked, etc…** Directions 1. Preheat oven to 425 degrees. 2. Arrange all veggies, potatoes and chicken to a large sheet pan. 3. Mix together olive oil, lemon, garlic, parsley, red wine vinegar and seasonings 4. Pour the marinade over the ingredients on sheet pan, toss to coat and bake in the oven for 35-45 minutes. **NOTE: cooking times will vary* 5. Top with tzatziki, fresh parsley, tomatoes and crumbled feta, or anything you like!
#Sheetpan Reel by @mackenzie_hyland (verified account) - EASY sheet pan crunchwrap recipe 👇🏻✨🌮 What You'll Need: - Extra large tortillas - 1 to 2 lbs of ground beef (depends on how beefy you want it) -
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@mackenzie_hyland
EASY sheet pan crunchwrap recipe 👇🏻✨🌮 What You’ll Need: - Extra large tortillas - 1 to 2 lbs of ground beef (depends on how beefy you want it) - Taco seasoning + 1/2 cup water - Queso - Shredded cheese - Crushed tortilla chips or tostadas - Shredded lettuce - Diced tomatoes - Sour cream How to Make: 1. Cook your ground beef with taco seasoning & 1/2 cup water 2. Place 8 extra large tortillas around a baking sheet 3. Layer your toppings: queso, ground beef, shredded cheese, crushed tortilla chips, lettuce, and diced tomatoes 4. Add a tortilla with sour cream in the middle 5. Fold your tortillas up 6. Bake at 420 F with a baking sheet on top for 20 min and then remove the top baking sheet and cook for 5 more min One pan, 5 min prep time, and SO EASY AND DELICIOUS!! Make this on a weeknight and send to a friend who needs to try this 😊 Stay tuned for more extra easy recipes!! #easydinner #easydinnerideas #sheetpancrunchwrap #easydinnerrecipe #easydinners
#Sheetpan Reel by @iramsfoodstory (verified account) - Sheet pan chicken kebab wrap 🌯 Ingredients For the kebabs: 2 lb boneless skinless chicken thighs, minced Salt to taste 1 yellow onion, very fin
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@iramsfoodstory
Sheet pan chicken kebab wrap 🌯 Ingredients For the kebabs: 2 lb boneless skinless chicken thighs, minced Salt to taste 1 yellow onion, very finely chopped and excess moisture squeezed out 1 red bell pepper, very finely chopped and excess moisture squeezed out 2 tbsp parsley, freshly chopped 1 tbsp fresh garlic, finely minced 1 tbsp smoked paprika powder 1 tsp garlic powder 1 tsp red chili flakes (adjust to taste) 1/2 tsp black pepper powder 1 tsp ground cumin 1/2 tsp ground coriander For the salad 1 cup yellow onion, diced 1 cup tomatoes , seeded and diced 1 red bell pepper, seeded and diced 1 cup cucumber, diced 1/2 red onion, sliced 1 tbsp fresh parsley, chopped Squeeze of one lemon juice 1-2 tbsp pomegranate molasses Salt to taste 2 tbsp extra virgin olive oil 1 tsp sumac For the garlic yogurt sauce. 1/2 cup mayonnaise 2 tbsp sour cream 2 tbsp greek yogurt Salt to taste 1 tbsp smoked paprika powder 1/2 tsp black pepper powder 2 tsp garlic powder Squeeze of lemon juice To assemble: 6 Lavash bread Method: Preheat oven to 425°F. Grease a sheet pan with oil. In a mixing bowl, combine minced chicken thighs, onion, red bell pepper, parsley, garlic, smoked paprika, garlic powder, red chili flakes, black pepper, cumin, coriander, and salt. Mix until evenly combined. Transfer the mixture to the sheet pan and press into an even layer, 1/2 inch thick, divided into kebabs. Drizzle with additional butter (2-3 tbsp). Bake on the bottom rack for 10-12 minutes. Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden. In a large bowl, combine yellow onion, tomatoes, red bell pepper, cucumber, and sliced red onion. Add parsley Drizzle with lemon juice, pomegranate molasses, and olive oil. Sprinkle with sumac and salt.mix. In another bowl, whisk together mayonnaise, sour cream, Greek yogurt, garlic powder, smoked paprika, black pepper, lemon juice, and salt until smooth. Spread garlic yogurt sauce over each lavash. Top with sliced chicken kebab and fresh salad. Roll tightly, and warm it on a skillet for 2-3 min until golden and crispy. #chickenkabab #recipe #sheetpandinner
#Sheetpan Reel by @sara.haven (verified account) - current go-to weeknight dinner ✨ hearty, healthy, and barely any prep. just roasted brussels, garlicky butter-brushed chicken, a generous sprinkle of
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@sara.haven
current go-to weeknight dinner ✨ hearty, healthy, and barely any prep. just roasted brussels, garlicky butter-brushed chicken, a generous sprinkle of gruyere, then broil until bubbly and golden. simple, cozy, and very repeatable. SHEET PAN GARLIC & GRUYERE CHICKEN WITH BRUSSELS 1 lb. chicken breasts • 1 lb (16 oz) brussels sprouts, trimmed and cut in half • 2 tbsp. olive oil • 4 tbsp. butter • 3 cloves garlic • 1 tsp. trader joe’s aglio olio seasoning (may substitute italian seasoning) • 1/2 tsp. salt • 1/4 tsp. cracked pepper • 1.5 cups gruyere cheese, shredded • 1. preheat oven to 425F and arrange sprouts on a large baking sheet. drizzle with olive oil and season well with salt and pepper, to taste. 2. roast brussels for 10 minutes, or until slightly browned. remove from oven. 3. while the brussels are roasting, combine melted butter, garlic, aglio olio seasoning (or italian seasoning), and salt in a small bowl. whisk together until combined. 4. add raw chicken to the sheet pan and spread melted garlic butter all over. season with pepper. return sheet pan to the oven and bake 10 minutes, or until chicken is cooked through. remove from oven and sprinkle with gruyere. 5. turn oven to broil. return the sheet pan to the oven and cook until cheese is bubbly.
#Sheetpan Reel by @iramsfoodstory (verified account) - Sheet pan chicken kebab wrap 🌯 Ingredients For the kebabs: 2 lb boneless skinless chicken thighs, minced Salt to taste 1 yellow onion, very fine
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@iramsfoodstory
Sheet pan chicken kebab wrap 🌯 Ingredients For the kebabs: 2 lb boneless skinless chicken thighs, minced Salt to taste 1 yellow onion, very finely chopped and excess moisture squeezed out 1 red bell pepper, very finely chopped and excess moisture squeezed out 2 tbsp parsley, freshly chopped 1 tbsp fresh garlic, finely minced 1 tbsp smoked paprika powder 1 tsp garlic powder 1 tsp red chili flakes (adjust to taste) 1/2 tsp black pepper powder 1 tsp ground cumin 1/2 tsp ground coriander For the salad 1 cup yellow onion, diced 1 cup tomatoes , seeded and diced 1 red bell pepper, seeded and diced 1 cup cucumber, diced 1/2 red onion, sliced 1 tbsp fresh parsley, chopped Squeeze of one lemon juice 1-2 tbsp pomegranate molasses Salt to taste 2 tbsp extra virgin olive oil 1 tsp sumac For the garlic yogurt sauce. 1/2 cup mayonnaise 2 tbsp sour cream 2 tbsp greek yogurt Salt to taste 1 tbsp smoked paprika powder 1/2 tsp black pepper powder 2 tsp garlic powder Squeeze of lemon juice To assemble: 6 Lavash bread Method: Preheat oven to 425°F. Grease a sheet pan with oil. In a mixing bowl, combine minced chicken thighs, onion, red bell pepper, parsley, garlic, smoked paprika, garlic powder, red chili flakes, black pepper, cumin, coriander, and salt. Mix until evenly combined. Transfer the mixture to the sheet pan and press into an even layer, 1/2 inch thick, divided into kebabs. Drizzle additional oil/ butter on top. Bake on the bottom rack for 10-12 minutes. Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden. In a bowl, combine yellow onion, tomatoes, red bell pepper, cucumber, and sliced red onion. Add parsley Drizzle with lemon juice, pomegranate molasses, and olive oil. Sprinkle with sumac and salt.mix. In another bowl, whisk together mayonnaise, sour cream, Greek yogurt, garlic powder, smoked paprika, black pepper, lemon juice, and salt until smooth. Spread garlic yogurt sauce over each lavash. Top with sliced chicken kebab and fresh salad. Roll tightly, and warm it on a skillet for 2-3 min until golden and crispy. #recipe #chickenkebab #traybake
#Sheetpan Reel by @lilyshealthblog - Sheet pan fajitas 🤤 Easy, healthy and made all in one pan! 😍 All you need 👇🏼 2 chicken breast 1 red capsicum 1 yellow capsicum 1 green capsicum
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@lilyshealthblog
Sheet pan fajitas 🤤 Easy, healthy and made all in one pan! 😍 All you need 👇🏼 2 chicken breast 1 red capsicum 1 yellow capsicum 1 green capsicum 1 red onion 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 1/2 tsp smoked paprika 1 1/2 tsp ground cumin 1 tsp chili powder 1 tsp pepper 1/2 tsp salt 1 tbsp olive oil 2 garlic cloves, minced Juice of 1 lime 1/2 cup mozzarella cheese For the guacamole: 1 avocado, smashed 1/2 tomato 1/2 red onion Salt + pepper, to taste 1/2 lime juice Extra: Tortillas, toasted Greek yogurt or sour cream Fresh coriander Preheat oven to 180 degrees C. On a large baking tray add the sliced chicken breast, capsicum and onion. Drizzle olive oil on top. Season generously with the spices and add the minced garlic. Toss everything together until the chicken and vegetables are well coated. Squeeze the juice of 1/2 a lime. Place the lime halves on the baking sheet. Bake for 20-25 minutes or until the chicken is cooked through. Remove from the oven add sprinkle with some cheese. Place back the fajitas in the oven for 5 minutes. Combine all the ingredients together for the guacamole. Serve with warmed tortillas, guacamole, yogurt and fresh coriander. Enjoy!
#Sheetpan Reel by @easymediterranean_recipes - Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries A colorful, sweet-savory sheet-pan meal that's crispy, cozy, and bursting with flavor. Perf
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@easymediterranean_recipes
Roasted Veggie Sheet Pan with Feta, Walnuts & Cranberries A colorful, sweet-savory sheet-pan meal that’s crispy, cozy, and bursting with flavor. Perfect as a healthy dinner, festive side, or meal-prep favorite—minimal effort, maximum taste. ⏱️ Time & Yield Prep: 15 minutes Roast: 30–35 minutes Serves: 3–4 📝 Ingredients Vegetables (mix & match): 1 cup broccoli florets 1 cup cauliflower florets 1 medium sweet potato, cubed 1 red bell pepper, sliced 1 red onion, thick slices 1 zucchini, sliced Seasoning & Toppings: 3 tbsp olive oil 1 tsp garlic powder 1 tsp paprika ½ tsp dried thyme or oregano Salt & black pepper, to taste ⅓ cup feta cheese, crumbled ¼ cup toasted walnuts, roughly chopped 3 tbsp dried cranberries Optional: lemon zest or balsamic glaze 👩‍🍳 Instructions Preheat oven to 200°C / 400°F. Line a large sheet pan with parchment paper. Add vegetables to the pan. Drizzle with olive oil and sprinkle all seasonings. Toss well to coat evenly. Spread in a single layer (important for crisp edges). Roast for 30–35 minutes, flipping halfway, until veggies are tender and caramelized. Remove from oven and immediately sprinkle feta, walnuts, and cranberries over hot veggies. Finish with lemon zest or balsamic glaze if using. Serve warm. 🔥 Nutrition (Approx. per serving) Calories: ~320 Carbs: ~32 g Protein: ~9 g Healthy Fats: ~18 g Rich in fiber & antioxidants 💡 Pro Tips Extra crunch: Add walnuts in the last 10 minutes of roasting so they don’t burn. Protein boost: Add chickpeas or white beans before roasting. Vegan option: Swap feta for vegan feta or tahini drizzle. Meal prep: Keeps well in the fridge for 3–4 days. ❓ Q & A Q: Can I use frozen vegetables? A: Yes, but thaw and pat dry first to avoid sogginess. Q: What can I serve this with? A: Great with grilled chicken, salmon, quinoa, couscous, or as a warm salad base. Q: Can I make it spicy? A: Absolutely—add chili flakes or drizzle hot honey on top #recipe #meditteranean #mediterranean #mediterraneanfood #MediterraneanEscape #foodie #food #foodlover #todayrecipe #fblifestyles #fblifestylechallenge #fblifestyletyleシ゚viralシ
#Sheetpan Reel by @starinfinitefood (verified account) - ROASTED BROCCOLI SALAD WITH PARMESAN CHICKPEA CRUNCH & LEMON-DATE DRESSING! Roasted broccoli layered with crispy parmesan chickpea crunch and finished
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@starinfinitefood
ROASTED BROCCOLI SALAD WITH PARMESAN CHICKPEA CRUNCH & LEMON-DATE DRESSING! Roasted broccoli layered with crispy parmesan chickpea crunch and finished with a silky lemon-date dressing. It’s nutty. Bright. Salty. Slightly sweet. And somehow completely addictive. Using @latourangelle olive oil as always! It is the best quality out there ☝️Save for your next dinner rotation. • For the broccoli: 3 heads Broccoli, finely chopped 2 tbsp La Tourangelle olive oil 1/2 tsp salt Pepper to taste 3 cups kale, finely chopped 1/3 cup@chopped red onion • For the dressing: 5-6 tbsp water 2 tbsp tahini 3 medjool dates 1/4 cup La Tourangelle olive oil Juice of 1 lemon Zest of 1/2 lemon 1 tbsp balsamic vinegar 1/2 tsp salt Pepper to taste 1/2 tsp dried oregano • For the crunch: 1 can chickpeas, rinsed and drained 1 tbsp olive oil 1/2 tsp salt 1 oz Parmesan cheese, shredded 1/2 tsp paprika 1/2 tsp garlic powder 1/4 cup cashews 3 tbsp chopped fresh dill 3 tbsp chopped scallions • 1️⃣Preheat the oven to 425. Line 2 sheet pans with parchment paper and set aside. 2️⃣Add the broccoli, olive oil, salt and pepper to the sheet pan. Toss and roast for 20-24 minutes. Remove, add the kale and toss together. Toast an extra 5 minutes. Remove, add the onion and toss. 3️⃣Add the chickpeas to the second pan, then dry roast for 10 minutes. Remove, then mash them with a fork and add the salt, paprika, garlic powder and Parmesan. Place back in the oven for 15-17 minutes, until crisp. 3️⃣Make the dressing. Add everything to a high speed blender and blend until smooth. Add water to thin if needed. 4️⃣Add the cashews, dill and scallions to the chickpeas and toss. Plate the broccoli, top with the crunch and dress to desired. Toss and enjoy. • #broccolisalad #eatyourgreens #healthyrecipes #vegetarianinspo #saladupgrade
#Sheetpan Reel by @plantyou (verified account) - sheet pan crunch wraps at PlantYou dot com 🌱 #gameday #plantbased #easyrecipe #quesadillas
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@plantyou
sheet pan crunch wraps at PlantYou dot com 🌱 #gameday #plantbased #easyrecipe #quesadillas
#Sheetpan Reel by @shredhappens (verified account) - SHEET PAN CHICKEN ADANA-STYLE KEBABS 460 calories, 69g protein, 12 net carbs (per serving, 4 HUGE servings) Forget healthy food that tastes like sac
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@shredhappens
SHEET PAN CHICKEN ADANA-STYLE KEBABS 460 calories, 69g protein, 12 net carbs (per serving, 4 HUGE servings) Forget healthy food that tastes like sacrifice. These sheet pan chicken Adana-style kebabs are packed with garlic, herbs, warm spices, and just enough heat. They are so easy, so good, and the perfect high protein meal prep. This is one of those meals that feels like it shouldn’t be this easy… but it is. Ingredients: 2 lbs ground chicken 1 small yellow onion 3-4 garlic cloves 1/2 small red bell pepper Large handful fresh parsley 2 tbsp tomato paste 1 tbsp sumac 1 tsp Aleppo pepper or chili flakes 1 tbsp smoked paprika 1/2 tsp ground cumin 1/4 tsp turmeric Salt & pepper 1 tbsp olive oil Here is how I made it: 1️⃣ Preheat oven to 425°F. 2️⃣ Add the onion, garlic, bell pepper & parsley to a food processor. Pulse until finely minced. 3️⃣ Add the ground chicken to a bowl along with the onion mixture, 2 tbsp tomato paste, and the spices: 1 tbsp sumac, 1 tsp Aleppo pepper (or chili flakes), 1 tbsp smoked paprika, 1/2 tsp cumin, 1/4 tsp turmeric, salt & pepper. Drizzle with 1 tbsp olive oil. 4️⃣ Mix really well, and transfer to a sheet pan and spread evenly across the bottom. 5️⃣ Smooth the edges, then cut long vertical lines through the chicken to form individual kebabs with space between them. Add little indentations with the back of a spatula. 6️⃣ Bake for 18-20 mins, then move to the top rack and broil for 2-3 mins to get some color. 7️⃣ For the Smoky Paprika Yogurt Sauce: Mix 1 cup Greek yogurt, 1 small grated garlic clove, 1 tsp smoked paprika, 1/2 tsp Aleppo pepper or chili flakes, 1 tbsp lemon juice, 1 tsp olive oil, and a pinch of salt until smooth and creamy. 8️⃣ For the bright tomato salad: Combine 1 cup cherry tomatoes, quartered, 1/8 white onion thinly sliced, 2–3 tbsp fresh parsley, 1 tsp sumac, 1 tbsp lemon juice, salt, and black pepper. Mix well and let sit for a few minutes. Plate it over rice or my @kaizenfoodco high protein low carb rice. It has 20g protein and 6 net carbs a serving! If you make it, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #highprotein #lowcarbrecipes #mediterraneanfood #lowcarb #healthyrecipes
#Sheetpan Reel by @forgetthetakeout (verified account) - my new favorite way to make beef gyros at home- these sheet pan gyros are so easy & full of flavor! ✨ recipe below✨ while the beef is baking, I prep e
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@forgetthetakeout
my new favorite way to make beef gyros at home— these sheet pan gyros are so easy & full of flavor! ✨ recipe below✨ while the beef is baking, I prep everything else making this a quick 30ish-minute meal! #goodlifepartner Ingredients Gyro Meat 2 lbs ground beef (or lamb) I used @goodlife_brands ground beef 1 tablespoon paprika 1 tablespoon cumin 1 teaspoon coriander 1 teaspoon salt & pepper 1/2 yellow onion, grated 4 garlic cloves, minced 2 tablespoons fresh parsley Tzatziki Sauce: 1/2 English cucumber, grated 3/4 cup Greek yogurt 1 lemon, juiced 1-2 tablespoons olive oil Salt & pepper, to taste For assembly: Pita Romaine lettuce Sliced red onions Tomatoes Crumbled Feta Chopped parsley Directions 1. Preheat oven to 400 degrees. 2. In a bowl mix ingredients for the beef gyro. Then spread into an even layer on a baking sheet lined with parchment paper— I used an 18x13” but you can use a smaller pan for thicker strips (adjust cook time as needed) 3. Place parchment over top and roll until spread across the baking sheet and top is flat & even. 4. Using a bench scraper or knife score the meat into equal sized strips. Drizzle or brush with olive oil then bake for 20 minutes. For the last 3-5 minutes, turn oven to broil to slightly crisp. 5. Meanwhile, prepare the tzatziki by grating the cucumber, squeezing out excess liquid then adding to a bowl with yogurt, lemon juice, olive oil and seasonings. 6. To assemble, add tzatziki and lettuce to a warm pita then top with gyro strips, tomato, red onions, tomato, parsley and feta.

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