This Gyro Salad is an easy and simple recipe made with lamb skewers and fresh veggies. It take greek flavors and combines them in a bowl of deliciousness. Great for dinners or lunches, it’s not only gluten free but also paleo and whole30 with compliant dressing.
If you need a recipe for hot summer days, this is it friend. It’s all the flavors of a gyro in salad form, and it’s delicious.
This salad was born out of going to outdoor markets and looking longingly at those great street truck gyros. Since I couldn’t have the pita they came in, I decided to create a version of it at home. The first step was getting the lamb just right, then the rest was pretty easy.
If you want to add tzatziki sauce as the dressing, you can either buy some at the grocery store or make you own. Looking for a paleo and Whole30-compliant recipe? Try this one by Real Food With Jessica or this one by The Real Food RDs. In search of a more of a traditional version? Check out this one by The Mediterranean Dish or this one by Cookie+Kate.
What Makes This Gyro Salad So Great:
- The flavors are so refreshing and just meld together perfectly.
- It’s a really simple recipe – prep the veggies, put everything in a bowl, pour a little dressing on it, and enjoy!
- You don’t have to use your stove or oven for this lamb salad – just heat up the grill and cut up the veggies, then you’re done!
- It’s easily customized – add less or more of whichever ingredients you like!
Cooking Tips:
- Don’t forget to wash your vegetables before you prep them! The lettuce especially could still have dirt in it.
- Cutting the tomatoes and quartering the cucumbers does help make them more bite-sized, but if you’re feeling a little lazy you can skip this step and use whole cherry tomatoes and just slice the cucumbers.
- When making the lamb kababs, either use metal skewers or if using wooden ones, soak them in water for several hours before cooking the lamb. If you don’t, the skewers will completely burn up on the grill!
Recipe Variations:
- Wrap this greek salad in a gluten free tortilla to take this salad on the go!
- If you don’t like or can’t find lamb, try using beef for the skewers instead of lamb.
- Bulk up your gyro salad by adding additional toppings – sliced onions, julienned carrots, or chopped kalamata olives
FAQ
Before getting to the recipe, let’s answer some common questions about this type of greek salad.
What Is Gryo Salad?
Gyro salad takes the components of a gyro (meat, tomato, cucumber, and tzatziki sauce) and puts it on top of a bed of lettuce. This makes it gluten free, paleo, and Whole30 (when using a compliant sauce).
Are Gyro Salads Healthy?
It depends on your definition of healthy, but in general, yes! Especially if you load it up with fresh veggies.
Now let’s get to the recipe!
How To Make Gyro Salad
While the lamb skewers are cooking, wash and dry off the lettuce. Chop the leaves into pieces using the knife and cutting board. Divide the lettuce into bowls, as much or as little as preferred.
Wash and dry with a towel, then cut the pint of cherry tomatoes in half with the knife and cutting board. Divide the tomatoes between the bowls, as much or as little as preferred.
Wash and dry with a towel, then slice the cucumber into thin pieces about ¼ to ⅛ of an inch thick. Stack 3 or 4 pieces on top of each other then slice them into quarters by cutting them in half, then in half again. Divide the cucumber pieces between the bowls, as much or as little as preferred.
When the lamb skewers are done, place one or two onto each salad bowl, depending on how big of a serving you prefer. Pour 1 to 2 tablespoons of dressing on top of the salad. Sprinkle feta cheese on top, if desired. Enjoy!
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Recipe For Gyro Salad
Gyro Salad (Gluten Free, Paleo, Whole30)
Equipment
- 1 A kitchen towel
- Bowls and forks for serving
Ingredients
- 6 ground lamb skewers 1.5 each per salad
- 1 head red leaf lettuce can also use green leaf or romaine
- 1 pint cherry tomatoes
- 1 cucumber
- Feta optional
- Salad dressing tzatziki, greek, or basic vinaigrette
Instructions
- Make the ground lamb skewers according to these directions.
- While the lamb skewers are cooking, wash and dry off the lettuce. Chop the leaves into pieces using the knife and cutting board. Divide the lettuce into bowls, as much or as little as preferred.
- Wash and dry with a towel, then cut the pint of cherry tomatoes in half with the knife and cutting board. Divide the tomatoes between the bowls, as much or as little as preferred.
- Wash and dry with a towel, then slice the cucumber into thin pieces about ¼ to ⅛ of an inch thick. Stack 3 or 4 pieces on top of each other then slice them into quarters by cutting them in half, then in half again. Divide the cucumber pieces between the bowls, as much or as little as preferred.
- When the lamb skewers are done, place one or two onto each salad bowl, depending on how big of a serving you prefer.
- Pour 1 to 2 tablespoons of dressing on top of the salad. Sprinkle feta cheese on top, if desired. Enjoy!
Notes
- When making the lamb kababs, either use metal skewers or if using wooden ones, soak them in water for several hours before cooking the lamb. If you don't, the skewers will completely burn up on the grill!
- If you don't like or can't find lamb, try using beef for the skewers instead of lamb.
- Cutting the tomatoes and quartering the cucumbers does help make them more bite-sized, but if you're feeling a little lazy you can skip this step and use whole cherry tomatoes and just slice the cucumbers.
- Bulk up your gyro salad by adding additional toppings - sliced onions, julienned carrots, or chopped kalamata olives
- Wrap this greek salad in a gluten free tortilla to take this salad on the go!
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