Best 5 Gyro Salad Recipes

GYRO SALAD WITH TZATZIKI DRESSING

Steps:

• In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate., In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain., Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges.

GREEK CHICKEN GYRO SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt, and stir to combine.
• Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.
• In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken, and toss to coat.
• Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.
• Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.
• Enjoy!

TUNA SOUVLAKI GYRO WITH BEET TAHINI AND PARSLEY SALAD

Steps:

• Preheat oven to 400°F. Place beets on sheet of foil. Drizzle beets with olive oil, sprinkle with salt and pepper, and seal foil tightly. Roast beets until tender, about 50 minutes. Cool and peel beets. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Cut beets into 1/4-inch cubes. Whisk yogurt, 2 tablespoons lemon juice, tahini, and 2 tablespoons water in medium bowl. Add beets and fold to coat. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Place cucumber, parsley, green onions, 2 tablespoons extra-virgin olive oil, and remaining 2 tablespoons lemon juice in medium bowl; toss to coat. Season with salt and pepper.
• Preheat barbecue (medium-high heat). Divide tuna cubes among 6 metal skewers. Brush tuna with olive oil. Sprinkle with salt and pepper, then oregano. Grill tuna until charred on all sides but still pink in centers, about 1 minute per side. Grill pita breads until warmed and charred, about 1 minute per side.
• Place 1 pita bread on each of 6 plates. Spoon parsley salad atop pita. Place 1 tuna skewer atop each. Spoon beet tahini over. Garnish with onion rings and lemon wedges and serve.

GYRO SALAD

Steps:

• In small bowl, mix all dressing ingredients with wire whisk until creamy.
• Cut beef steak into 4x1/4-inch strips. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef to skillet; sprinkle with 1 1/4 teaspoons Greek seasoning. Cook, stirring frequently, until beef is brown. Drain if necessary.
• Divide salad greens among 6 plates. Top each with cucumber, onion, tomato and beef. Serve with dressing.

GYRO SALAD WITH LAMB

Steps:

• 1. GYRO MEAT: Preheat oven to 450-degrees. Combine lamb with the garlic, rosemary, oregano, salt, and crushed red pepper. Knead the mixture until it is quite smooth, like a paste. Form the mixture into four mini 'loafs'. Place the loaves on a baking sheet and bake for about 15-17 minutes. Cool for 5-10 minutes before thinly slicing.
• 2. DRESSING: Using a box grater set atop of a bowl, grate the cucumber. Using your hands, squeeze the excess liquid out of the cucumber, reserving the liquid. Place the squeezed cucumber in another bowl. Combine the grated cucumber with the remaining ingredients. GradDually add the reserved cucumber liquid to the dressing until it reaches your desired consistency. Taste and adjust seasonings to your liking. Refrigerate until use.
• 3. SALAD: Arrange each of the warm, thinly-sliced loaves over the lettuce, tomatoes, and onions. Drizzle with tzatziki dressing.