What is a Greek gyro salad?

A Greek Gyro Salad is a deconstructed version of the traditional gyro wrap, featuring seasoned, seared meat served over a bed of Mediterranean vegetables with a creamy yogurt sauce.

Can you make Sonoma chicken salad style fruit swaps in a gyro?

While the gyro is primarily savory, adding a few sliced grapes can provide a beautiful balance of sweet and salty, much like the fruit balance in my Sonoma Chicken Salad . Discussing the balance of savory vs sweet is a great way to experiment with your palate.

How long does Greek gyro salad last in the fridge?

The seared meat and Tzatziki last up to 4 days, while the romaine base is best consumed within 48 hours for maximum crispness.

What can you serve with a gyro salad to make it a full meal?

If you need extra energy or a side for the family, pair this salad with my Garlic Cheesy Breadsticks for a satisfying, high-protein side that complements the Mediterranean flavors perfectly.

Can you make this recipe with rotisserie chicken?

Yes! Simply shred the rotisserie chicken and toss it with extra oregano and lemon juice before a quick 2-minute sear in a hot pan.

Why does my tzatziki get watery overnight?

This is usually due to the cucumbers releasing moisture. Ensure you squeeze them completely dry with a towel before mixing with the yogurt to maintain a thick, professional consistency.

Healthy Greek Gyro Salad (45G Of Protein)

Description

This High Protein Greek Gyro Salad is the ultimate “breadless” alternative to classic street food. By utilizing a “Micro-Chop” and the “Greek Yogurt Tzatziki Hack,” we’ve created a massive 45g protein meal that delivers crispy, seared vibes in a healthy format. It is the perfect healthy mediterranean gyro bowl for weight loss and sustained energy!

Ingredients

Scale

1 lb Lean beef or lamb strips (or chicken breast), thin-cut
1 tbsp Fresh lemon juice (plus more for garnish)
1 tsp Dried oregano
2 cloves Garlic, minced
4 cups Romaine lettuce, finely chopped
1 cup Persian cucumbers, diced (Micro-Chop)
1 cup Roma tomatoes, diced
0.25 cup Red onion, thinly sliced
0.25 cup Feta cheese, crumbled
8–10 Kalamata olives, sliced
1 cup 0% Non-fat Greek yogurt (plain)
0.5 medium Cucumber, grated and squeezed dry
2 tbsp Fresh dill, chopped
Pinch Salt and black pepper to taste

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Instructions

The Marination: In a small bowl, toss your meat strips with 1 tbsp lemon juice, 1 tsp oregano, and 2 cloves of minced garlic. Let marinate for 20 minutes to tenderize.
Make the Tzatziki: In a separate jar, whisk together the Greek yogurt, squeezed-dry grated cucumber, and fresh dill. Season with a pinch of salt and pepper. Refrigerate until serving.
The Sear: Heat a cast-iron skillet over high heat. Add the meat strips and sear for 3-4 minutes per side until they develop crispy, brown edges (Maillard reaction). Let rest for 5 minutes.
The Base: Place 2 cups of chopped Romaine lettuce into two large bowls.
The Micro-Chop: Layer the diced cucumbers, Roma tomatoes, and red onion over the greens.
The Salty Pop: Sprinkle with crumbled feta cheese and Kalamata olives.
The Crown: Place the warm, seared gyro meat in the center of each bowl.
Dress & Serve: Top with a generous dollop of the Greek yogurt Tzatziki and an extra squeeze of fresh lemon.

Notes

Meal Prep: Store the seared meat and Tzatziki in separate containers. Assemble the fresh veggies just before eating to maintain maximum crunch and prevent oxidative browning.
Cucumber Hack: Use a kitchen towel to squeeze every drop of water out of your grated cucumber. This is the secret to a thick, professional sauce.
Protein Stacking: Add a handful of chickpeas to this bowl for extra fiber and plant-based protein stacking.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Seared / Chopped
Cuisine: Greek-American

Nutrition

Serving Size: 1 bowl
Calories: 410 kcal
Sugar: 5g
Sodium: 740 mg
Fat: 5g
Saturated Fat: 9g
Carbohydrates: 22g
Fiber: 6g
Protein: 45g
Cholesterol: 95 mg