If you've been wondering how to make a Gyro Salad, look no further! This savory salad has all the flavor of Greek Gyros, and it makes a delicious healthy dinner! Even my kids loved this healthy entree! #trimhealthymama #thm #ketosalad #lowcarb #gyrosalad #greeksalad #greek
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5 from 1 vote

Greek Gyro Salad

This Gyro Salad is filled with savory flavors, feta cheese, homemade gyro meat, and a delicious tzatziki dressing.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: main, Salad
Cuisine: Greek, Mediterranean
Servings: 8 Servings
Calories: 383kcal

Ingredients

Gyro Meat:

Tzatziki Dressing:

  • 1 Large English Cucumber
  • 1 Cup Plain Greek Yogurt
  • 1 Teaspoon Garlic, Minced
  • ½ Teaspoon Dried Dill Weed
  • ½ Teaspoon Mineral Salt
  • 2 ½ Tablespoons Fresh Lemon Juice

Salad Ingredients:

  • Lettuce of choice
  • Red onions, sliced
  • Feta Cheese
  • Kalamata Olives
  • Cherry Tomatoes

Instructions

Make the Gyro Meat:

  • Preheat oven to 325.
  • In a food processor, process the onion until completely broken down.
  • Add bacon and process again until the bacon is mixed with the onion.
  • Add burger (or lamb) and spices and process for about two minutes, until everything is completely mixed. (It will look like a paste of sorts.)
  • Divide meat mixture between two loaf pans.
  • Place loaf pans into a 9x13 dish and fill dish halfway with water. (This creates a water bath for the meat mixture.)
  • Bake for 60 minutes, or until internal temperature reaches 165 degrees.
  • As soon as you remove the meat from the oven, cover with a bit of parchment paper, and set something heavy on top of the meat (think cans of vegetables, glass jars of peanut butter . . . ).
  • Let rest for 30 minutes, then move to the refrigerator and refrigerate for 45 minutes to an hour.
  • Place chilled gyro meat on a cutting board and slice as thinly as possible.
  • Place 1 - 2 Tablespoons of coconut oil in a skillet and heat over medium heat. Fry gyro meat in hot oil until browned and a bit crispy around the edges, flipping meat part way through. (This only takes a moment or two.)
  • Remove meat from skillet and drain on paper towels.
  • Continue frying meat in batches, adding more coconut oil as needed.

Make the Dressing:

  • Place all the ingredients in a blender and process until well blended.
  • (Peeling the cucumber is optional. I do not, but if the skin seems tough, you would want to peel it. Processing in the blender makes this a very thin dressing. If you want your dressing to be a little thicker, grate the cucumber, place it in a cheesecloth and squeeze to remove all the excess water. Then stir ingredients together with a wooden spoon, instead of processing in the blender.)

For the Salad:

  • Assemble salads as desired (with added toppings), then top with fried gyro meat and dressing.

Notes

This recipe makes enough for 8 servings. A little of the meat goes a long way, as it is so savory.
 
This would give you approximately 7 - 8 slices of meat and a little over ⅓ cup of dressing per serving. Of course, if you would like more than that, that is fine as well!
 
Nutritional information is calculated for ⅛ of the meat and ⅓ cup of dressing. Optional toppings are not included.

Nutrition

Calories: 383kcal | Carbohydrates: 6g | Protein: 28g | Fat: 29g | Fiber: 1g