Best Gyro Salad Recipes

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GYRO SALAD WITH TZATZIKI DRESSING



Gyro Salad with Tzatziki Dressing image

If you're fond of gyros, you'll enjoy this garden-fresh salad showcasing ground lamb, crumbled feta cheese, Kalamata olives, tomatoes and a creamy, tangy dressing. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 18

DRESSING:
1 cucumber, peeled and coarsely shredded
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup plain yogurt
2 tablespoons white vinegar
1 garlic clove, minced
1/2 teaspoon dill weed
1/4 teaspoon cracked black pepper
SALAD:
1/2 pound ground lamb or ground beef
1 small onion, chopped
1 teaspoon Greek seasoning or oregano leaves
1 package (10 ounces) hearts of romaine salad mix
2 tomatoes, chopped
1 package (4 ounces) crumbled feta cheese
1/2 cup pitted Greek olives, drained
Toasted pita bread wedges

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.

Nutrition Facts :

GREEK CHICKEN GYRO SALAD RECIPE BY TASTY



Greek Chicken Gyro Salad Recipe by Tasty image

Here's what you need: plain nonfat greek yogurt, cucumber, lemon juice, olive oil, garlic, salt, small whole wheat pita, lemon, olive oil, fresh oregano, lemon, garlic, salt, ground black pepper, boneless, skinless chicken breast, baby spinach, cherry tomato, red onion, cucumber

Provided by Greg Perez

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 19

⅔ cup plain nonfat greek yogurt
2 tablespoons cucumber, grated, excess water squeezed out
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon salt
1 small whole wheat pita, cut into wedges
1 lemon, juiced
1 tablespoon olive oil, + 1 teaspoon, divided
1 tablespoon fresh oregano, chopped
1 lemon, zested
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1 boneless, skinless chicken breast, cubed
2 cups baby spinach
½ cup cherry tomato, halved
½ red onion, thinly sliced
½ cucumber, thinly sliced

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!

Nutrition Facts : Calories 1073 calories, Carbohydrate 114 grams, Fat 35 grams, Fiber 18 grams, Protein 87 grams, Sugar 49 grams

TUNA SOUVLAKI GYRO WITH BEET TAHINI AND PARSLEY SALAD



Tuna Souvlaki Gyro with Beet Tahini and Parsley Salad image

Provided by Jill Dupleix

Categories     Citrus     Fish     Herb     Onion     Vegetable     Roast     Yogurt     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

2 medium red beets (about 2 to 2 1/2 inches in diameter), trimmed, scrubbed
Olive oil for drizzling and brushing
1/4 cup whole-milk plain yogurt
4 tablespoons fresh lemon juice, divided
2 tablespoons tahini (sesame seed paste)*
2 tablespoons cold water
1 cup finely chopped halved and seeded peeled cucumber
1/3 cup (lightly packed) fresh Italian parsley leaves
1/3 cup thinly sliced green onions, green part only
2 tablespoons extra-virgin olive oil
1 3/4 pounds ahi tuna steaks, cut into 3/4-inch cubes
1 teaspoon dried oregano
6 pita breads
1 small red onion, thinly sliced
1 lemon, cut into 6 wedges
*Available at some supermarkets and natural foods stores, and at Middle Eastern markets.

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



Gyro Salad image

Savor a beefy version of the classic Greek sandwich as a tempting salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 11

1/2 cup plain yogurt
1/2 cup reduced-fat sour cream
1/4 cup milk
1 teaspoon Greek seasoning
1 beef boneless sirloin steak (1 lb), 1 to 1 1/2 inches thick
1 tablespoon olive or vegetable oil
1 1/4 teaspoons Greek seasoning
8 cups bite-size pieces mixed salad greens
1 medium cucumber, thinly sliced
1 small red onion, thinly sliced, separated into rings
1 large tomato, chopped (1 cup)

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.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Cholesterol 55 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 5 g, TransFat 0 g

GYRO SALAD WITH LAMB



Gyro Salad with Lamb image

I love Greek food and if I want it I have to prepare it as we don't have any ethnic restaurants within an hour of our home. I keep ground lamb in the freezer for those days that I wish I could just stop and get a gyro.

Provided by Marsha Gardner

Categories     Salads

Number Of Ingredients 17

GYRO MEAT
1 lb ground lamb
2 clove garlic, minced
1 tsp rosemary, dried
1 tsp oregano, dried
1/2 tsp crushed red pepper flakes
1 tsp kosher salt
TZATZKI DRESSING
1/2 large seedless english cucumber
1 7/8 oz greek yogurt
1 clove garlic, minced
1 Tbsp lemon juice, fresh
1 Tbsp olive oil, extra virgin
SALAD
1 head romaine lettuce, chopped
1 large tomato, diced
1 medium red onion, sliced

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.

GYRO SALAD



Gyro Salad image

A nice twist on Greek Gyros....in a salad!!! Great for summer time. Posted for 'Zaar World Tour II. See notes for Greek seasoning substitutes. Meat can also be grilled.

Provided by Charmie777

Categories     Greens

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup plain yogurt
1/2 cup reduced-fat sour cream
1/4 cup milk
1 teaspoon all purpose Greek seasoning
1 lb boneless sirloin steak, 1 to 1-1/2 inches thick
1 tablespoon olive oil
1 1/4 teaspoons all purpose Greek seasoning
8 cups mixed salad greens
1 medium cucumber, thinly sliced
1 small red onion, thinkly sliced and separated into rings
1 large tomatoes, chopped (1 cup)
pita bread, cut into quarters

Steps:

  • Make Yogurt Dressing by mixing yogurt, sour cream, milk, and 1 teaspoon greek seasoning with wire whisk until creamy.
  • Cut beef into 4x1/4 inch strips.
  • Heat oil nonstick skillet over medium high heat. Add beef to skillet; sprinkle with Greek seasoning.
  • Cook stirring frequently, until beef is brown. Drain.
  • Divide salad greens among 6 plates. Top each with cucumber, onion, tomato and beef.
  • Serve with Yogurt dressing.
  • Serve with pita bread quarters on the side.
  • NOTE: Substitute for Greek seasoning on beef: 1-1/4 teaspoon garlic pepper, 1/4 teaspoon oregano and 3/4 teaspoon salt.
  • For the Yogurt dressing, 1/2 teaspoon garlic pepper, 1/8 teaspoon oregano, 1/2 teaspoon salt.

Nutrition Facts : Calories 280, Fat 17.5, SaturatedFat 7.2, Cholesterol 79.9, Sodium 73.2, Carbohydrate 6.7, Fiber 0.9, Sugar 3.1, Protein 23.4

GYRO BURGER WITH GREEK SALAD



Gyro Burger With Greek Salad image

Make and share this Gyro Burger With Greek Salad recipe from Food.com.

Provided by Kitchen__Princess

Categories     < 30 Mins

Time 30m

Yield 3 patties each, 4 serving(s)

Number Of Ingredients 19

1 1/2 lbs ground chicken
1 cup plain yogurt
fresh flat-leaf parsley, 1 handful, chopped
2 garlic cloves, finely chopped
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sweet paprika
1 tablespoon grill seasoning
1 seedless cucumber, diced into bite-size pieces
1 red bell pepper, cored, seeded and diced into small pieces
4 celery ribs, chopped
1/2 large red onion, chopped
2 vine-ripe tomatoes, seeded and diced
1/2 lb feta, crumbled
1/2 cup pitted kalamata olive, chopped
6 pepperoncini peppers, chopped
2 lemons, juice of
coarse salt
whole wheat pita bread, cut in half

Steps:

  • Preheat a grill pan, large nonstick skillet, or outdoor grill to medium high heat.
  • In a large bowl combine the ground meat with the yogurt, parsley, garlic, spices, and seasonings. Form 8 3-inch patties. Drizzle the patties with olive oil and cook for approximately 3 minutes on each side in 2 batches. Hold the cooked patties on a plate under foil.
  • In a large, shallow serving bowl combine the cucumber, bell pepper, celery, red onion, tomatoes, feta, olives, and peperoncini. Dress the salad with lemon juice and salt. Toss, add 3 tablespoons olive oil, and toss again. Taste to adjust seasonings. Top the salad with the patties and serve with pita bread.

Nutrition Facts : Calories 494.3, Fat 22.1, SaturatedFat 11.5, Cholesterol 177.7, Sodium 2243.3, Carbohydrate 25.2, Fiber 5.4, Sugar 15.2, Protein 50.1

GREEK CHICKEN GYRO SALAD RECIPE BY TASTY



Greek Chicken Gyro Salad Recipe by Tasty image

Here's what you need: plain nonfat greek yogurt, cucumber, lemon juice, olive oil, garlic, salt, small whole wheat pita, lemon, olive oil, fresh oregano, lemon, garlic, salt, ground black pepper, boneless, skinless chicken breast, baby spinach, cherry tomato, red onion, cucumber

Provided by @MakeItYours

Number Of Ingredients 19

⅔ cup plain nonfat Greek yogurt
2 tablespoons grated cucumber, excess water squeezed out
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon salt
1 small whole wheat pita, cut into wedges
Juice of 1 lemon
1 tablespoon + 1 teaspoon olive oil, divided
1 tablespoon oregano, chopped
Zest of 1 lemon
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1 boneless, skinless chicken breast, cubed
2 cups baby spinach
½ cup cherry tomatoes, halved
½ red onion, thinly sliced
½ cucumber, thinly sliced

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!

GYRO SALAD



Gyro Salad image

Savor a beefy version of the classic Greek sandwich as a tempting salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 11

1/2 cup plain yogurt
1/2 cup reduced-fat sour cream
1/4 cup milk
1 teaspoon Greek seasoning
1 beef boneless sirloin steak (1 lb), 1 to 1 1/2 inches thick
1 tablespoon olive or vegetable oil
1 1/4 teaspoons Greek seasoning
8 cups bite-size pieces mixed salad greens
1 medium cucumber, thinly sliced
1 small red onion, thinly sliced, separated into rings
1 large tomato, chopped (1 cup)

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.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Cholesterol 55 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 5 g, TransFat 0 g

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