Best Salmon Gyro With Tomato Red Pepper Relish And Spicy Herbed Tzatziki Recipes

TOMATO, CUCUMBER, AND RED PEPPER RELISH

Tomato, Cucumber, and Red Pepper Relish image

Provided by Ellie Krieger

Time 10m

Yield 4 (3/4 cup) servings

Number Of Ingredients 8

Ingredients

1 red pepper, seeded and finely diced
1 English cucumber, seeded and finely diced
2 large tomatoes, seeded and finely diced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
Salt
Freshly ground black pepper

Steps:

In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

Nutrition Facts : Calories 103 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 154 milligrams, Carbohydrate 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams

GRILLED SALMON GYROS

Grilled Salmon Gyros image

Provided by Guy Fieri

Time 1h5m

Yield 6 servings

Number Of Ingredients 30

Ingredients

1 teaspoon chopped oregano leaves
1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons grapeseed oil
1/4 teaspoon hot pepper flakes
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 (6-ounce) fresh skinless salmon fillets, (wild preferred)
4 pita breads
Tomatoes and Onions, recipe follows
Cucumber Dill Sauce, recipe follows
1 cup shredded iceberg lettuce, optional
3 cups seeded and diced tomatoes
3/4 cup quartered and thinly sliced red onion
1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1 teaspoon white balsamic vinegar
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon chopped oregano leaves
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 1/2 tablespoons grapeseed oil
1 cup Greek yogurt
1 1/2 cups peeled, seeded, finely diced English cucumber
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons minced garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt

Steps:

Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
Put the pita bread on grill to heat through.
Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.

Nutrition Facts : Calories 429 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 69 milligrams, Sodium 683 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 30 grams, Sugar 6 grams

GYROS WITH RADISH TZATZIKI

Gyros with Radish Tzatziki image

Provided by Bobby Flay

Time 13h

Yield 8 servings

Number Of Ingredients 31

Ingredients

2 cups white wine
1/2 cup freshly squeezed lemon juice
1/2 cup olive oil
8 cloves garlic
Zest of 1 lemon
Leaves from 3 large sprigs oregano, plus more for serving
Leaves from 3 large sprigs rosemary
Freshly ground black pepper
1 boneless leg of lamb (about 4 pounds)
Kosher salt
Flatbread or pita pockets, warmed on the grill, for serving
Grilled Plum Tomatoes, recipe follows
1 cup Vinaigrette, recipe follows
Radish Tzatziki, recipe follows
8 plum tomatoes, ends removed, sliced into very thick rounds
Canola oil, for grilling
Salt and freshly ground black pepper
6 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon clover honey
Salt and freshly ground black pepper
1 cup extra-virgin Greek olive oil, plus more for drizzling
3/4 cup finely grated radish
1/4 small red onion, finely grated
3/4 cup Greek yogurt
3 cloves garlic, finely chopped
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth. Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks.
One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature.
Preheat a gas or charcoal grill with a rotisserie attachment to high heat.
Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer's directions. Roll up and tie with butcher's twine at 1-inch intervals. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture. Remove from the rotisserie, put on a large cutting board and rest for 15 minutes.
Slice the lamb across the grain into paper thin slices. Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki.
Heat a grill to medium-high. Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft.
Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
Place the radishes and onions in a medium strainer. Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid.
Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.