Gyro Salad Recipes

GYRO SALAD

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.

GYRO SALAD WITH TZATZIKI DRESSING

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.

GYRO SALAD

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.

GYRO CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the chicken: Preheat the grill to 350°F (180°C).
• Season the chicken all over with olive oil and Grill Mates® Montreal Chicken Seasoning.
• Place the chicken on the grill and with the lid closed, cook the chicken for 6-8 minutes on each side, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the chicken from the grill and cut into bite-size pieces.
• Make the tzatziki dressing: In a small bowl, mix together the yogurt, olive oil, lemon zest and juice, garlic, cucumber, and salt until well combined.
• Assemble the salad: Swoop the tzatziki dressing across the bottom of a large bowl. Top with the romaine, tomatoes, cucumber, olives, red onion, chickpeas, feta, and chopped chicken. Drizzle the red wine vinegar, olive oil, and lemon juice all over the salad. Garnish with McCormick® Dried Oregano, McCormick® Crushed Red Pepper, and pita chips. Serve immediately.
• Enjoy!