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Greek gyro salad with tzatziki dressing.

Greek Gyro Salad

A quick and easy Greek gyro salad with tender marinated lamb, gyro seasoning and a creamy tzatziki dressing. Perfect Mediterranean flavors, but you can always use shredded rotisserie chicken if time is an issue.
5 from 5 votes
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Course: Salad
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinading time: 4 hours
Servings: 4 people

Ingredients

  • Lamb leg steaks

For the marinade

  • 25 ml olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 2 sprigs of rosemary, finely chopped

For the tzatziki dressing

  • ½ cup fat-free Greek yogurt
  • 25 g grated cucumber, skin left on. Squeeze excess moisture out of the cucumber.
  • ½ tablespoon dried oregano
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • ½- 1 clove garlic, grated
  • Sea salt and fresh pepper
  • 3-5 mint leaves, chopped

For the salad

  • 2 romaine lettuces, washed and shredded
  • 3 mini cucumbers, finely sliced
  • 10 cherry tomatoes, cut in half
  • Feta, fat-free or regular
  • 10-20 kalamata olives

For the chickpeas

  • 1 x 240g tin chickpeas, drained
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika

Instructions

  • In a medium mixing bowl, whisk the marinade ingredients together and place in a ziplock bag with the lamb leg steaks. Place in the fridge to marinate for at least 1 hour preferably overnight.
  • Add 2 tablespoons of olive oil to a non-stick frying pan or cast-iron skillet. Once the oil is hot, it will shimmer. Take the lamb out of the marinade and place it in the hot pan. Cook for about 4 minutes on each side until the lamb is golden and slightly charred around the edges. Leave the lamb on a plate and cover with foil to rest.
  • While the lamb is resting, make the dressing. Place the Greek yogurt in a medium mixing bowl and stir in the shredded cucumber. Mix in the olive oil, lemon juice, and herbs. Season with salt and pepper. Stir in the garlic. Add some water to loosen the dressing until you have your desired consistency.
  • Assemble the salad by placing the romaine lettuce in the bottom of a salad bowl and season with some salt and drizzle with the tzatziki dressing. Layer the cucumber slices, cherry tomatoes, olives, and feta over the lettuce. Slice the lamb, and place it on top of the salad. Drizzle with the dressing and some extra mint leaves. Serve with pita chips.

For the chickpeas

  • Preheat the oven to 180c (350F). Drain the chickpeas and toss them with olive oil and paprika. Place evenly on a baking tray and roast in the preheated oven for 15 minutes until the chickpeas are golden and start to go crispy.

Notes

  1. Sometimes raw garlic can be a little bit overwhelming. If you want to skip it in the tzatziki then that's okay. You can also replace it with some powder garlic. Not quite the same flavour but a good option in this case.
  2. You can use chicken, or turkey in place of the lamb. 
  3. If you use ground turkey, lamb or beef, skip the marinating and add garlic, lemon juice, and olive oil to the skillet when browning the mince.

Nutrition

Calories: 745kcal | Carbohydrates: 32g | Protein: 13g | Fat: 66g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 48g | Cholesterol: 4mg | Sodium: 60mg | Potassium: 627mg | Fiber: 4g | Sugar: 20g | Vitamin A: 886IU | Vitamin C: 67mg | Calcium: 97mg | Iron: 3mg
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