Low Carb Greek Gyros Salad

Name: Greek Gyros Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Keto & Gluten-Free
Ingredients: For the gyros:; 17.6 oz ground beef (we use Butcher Box meat; 1 tsp ground cumin; 1 tsp dried oregano; 2 garlic cloves, peeled and crushed; Sea salt; Freshly ground black pepper; Drizzle of olive oil; For the tzatziki:; 1 cucumber, grated; 5.3 oz plain yogurt; Squeeze lemon juice; Handful of fresh dill, roughly chopped; For the salad:; 4 cups iceberg lettuce, roughly torn; 3.5 oz baby plum tomatoes, halved; ½ red onion, thinly sliced; Fresh dill, to garnish

You’ll love this fresh Greek gyro salad if you enjoy gyros. Plus, it’s low carb and gluten-free, so you can enjoy it without the guilt. It’s perfect for a quick lunch or light dinner for those busy weeks.

Here, we make easy “gyros” by simply shaping meatballs into longer shapes and baking them in the oven in a speedy, uncomplicated way! This Greek gyros salad is a filling and satisfying lighter lunch option; you will love the fresh dill tzatziki dressing!

Chef Tips:

Use ground lamb in place of beef if you like!
The gyros can be fried, but there is no breadcrumbs or egg to bind, so baking them in the oven helps them hold shape – they won’t fall apart!

Serves 4

Greek Gyros Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

For the gyros:
17.6 oz ground beef (we use Butcher Box meat
1 tsp ground cumin
1 tsp dried oregano
2 garlic cloves, peeled and crushed
Sea salt
Freshly ground black pepper
Drizzle of olive oil
For the tzatziki:
1 cucumber, grated
5.3 oz plain yogurt
Squeeze lemon juice
Handful of fresh dill, roughly chopped
For the salad:
4 cups iceberg lettuce, roughly torn
3.5 oz baby plum tomatoes, halved
½ red onion, thinly sliced
Fresh dill, to garnish

Instructions

Preheat the oven to 425°F and line a baking tray with parchment paper.
Combine the ground beef with the cumin, oregano, and chopped garlic in a bowl. Season well with salt and freshly ground black pepper.
Create eight equal-sized portions and form them into logs, like long meatballs.
Place on the tray and drizzle with olive oil.
Bake on the middle shelf for 15-20 minutes.
Meanwhile, grate the cucumber and leave in a strainer to drain off all excess juice.
Mix the drained, grated flesh with the yogurt and season with a little lemon juice, salt, and freshly ground black pepper. Fold through the chopped dill.
Finish the salad by combining all the elements (including the tzatziki) and garnish with fresh dill.