Low Carb Gyro Bowls With Tzatziki Sauce Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Salads
4.6/5
(2410 reviews)
Low Carb Gyro Bowls With Tzatziki Sauce
Zylo Recipes

Description

Imagine a vibrant Mediterranean-inspired salad, where the deep green hues of spinach and kale form a nutritious and satisfying foundation. This isn't just any salad; it's a celebration of fresh flavors and textures that dance across your palate. Picture tender, seasoned gyro meat, browned to perfection, offering a savory counterpoint to the crisp, cool vegetables.

The meat, seasoned with aromatic herbs and spices, is sliced thinly, ensuring each bite is packed with flavor without being overwhelming. Scattered throughout the leafy greens are juicy bursts of sweetness from ripe cherry tomatoes, their bright red color adding visual appeal. Refreshing slices of cucumber provide a cooling crunch, complementing the richness of the gyro meat.

The cucumbers are delicately crisp, offering a subtle counterpoint to the savory elements. These fresh vegetables create a medley of textures, ensuring a delightful experience from the first bite to the last. No Mediterranean salad is complete without a creamy, tangy sauce, and this one features a freshly made tzatziki.

This classic Greek sauce is a symphony of cool yogurt, grated cucumber, garlic, and dill. The creamy texture of the tzatziki coats the other ingredients, binding them together and adding a layer of richness that is both comforting and invigorating. The dill provides a fresh, herbaceous note that lifts the entire salad, while the garlic adds a subtle, savory depth.

To complete this culinary masterpiece, a vibrant lemon Greek vinaigrette is drizzled over the salad. Infused with the bright zest of lemons and a medley of fragrant herbs, the vinaigrette ties all the elements together with its tangy and aromatic notes. The lemon juice adds a refreshing acidity that balances the richness of the gyro meat and the creaminess of the tzatziki.

The herbs, finely chopped and generously incorporated, infuse the vinaigrette with a vibrant, fresh flavor. The overall effect is a symphony of tastes and textures, making this salad a truly memorable and satisfying meal. It’s a light yet fulfilling dish that will leave you feeling energized and refreshed.

Preparation Time

Prep Time
20 min
Cook Time
7 min
Total Time
27 min

Nutrition Information

Per 1 bowls (8 oz each) serving
C
Calories
600 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
7 g

P
Protein
55 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 150 mg
Sodium 700 mg
Potassium 600 mg
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Ingredients

    1.
    Greek Yogurt
    Greek Yogurt
    ½ cup
    2.
    Dill Weed, Fresh
    Dill Weed, Fresh
    1 tablespoon
    3.
    Garlic, Fresh
    Garlic, Fresh
    1 clove
    4.
    Kosher Salt by No Name
    Kosher Salt by No Name
    ¼ tsp
    5.
    Cucumber, Raw, With Peel
    Cucumber, Raw, With Peel
    ¾ cup, chopped
    6.
    Lemon Juice
    Lemon Juice
    1 teaspoon
    7.
    Gyro meat, beef and lamb
    Gyro meat, beef and lamb
    6 oz
    8.
    Organics Cherry Tomatoes By Melissa's
    Organics Cherry Tomatoes By Melissa's
    ½ cup
    9.
    Cucumber, Raw, With Peel
    Cucumber, Raw, With Peel
    ¾ cup, chopped
    10.
    Organics Baby Spinach & Baby Kale by Central Market
    Organics Baby Spinach & Baby Kale by Central Market
    6 cups
    11.
    Oregano, Ground
    Oregano, Ground
    ½ tablespoon
    12.
    Basil, Dried
    Basil, Dried
    ½ tablespoon
    13.
    Marjoram, Dried
    Marjoram, Dried
    1 teaspoon
    14.
    Lemon Juice
    Lemon Juice
    1 teaspoon
    15.
    White Wine Vinegar by Alessi
    White Wine Vinegar by Alessi
    ¼ cup
    16.
    Garlic, Fresh
    Garlic, Fresh
    1 clove
    17.
    Kosher Salt by No Name
    Kosher Salt by No Name
    ¼ tsp
    18.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    ⅓ cup

Instructions

    1.
    Grate a cucumber and place in a napkin in a strainer. Squeeze out as much water as possible.
    2.
    Add the squeezed grated cucumber, yogurt, fresh dill, grated garlic clove, frac{1}{4} t kosher salt and 1 t lemon juice together and combine. Taste and add frac{1}{8} t more kosher salt as needed.
    3.
    In the meantime, unthaw the gyro meat until partially frozen. Add the meat to the pan and place it over medium heat covered with a lid until the fat from the meat begins to render out. Remove the lid and allow the meat to cook until thoroughly heated and nicely browned about 6-7 minutes.
    4.
    Prepare the vinaigrette by combining the oregano, basil, marjoram, 1 frac{1}{2} T lemon juice, white vinegar, a grated garlic clove and salt together. Add the olive oil and mix again.
    5.
    Fill each bowl with 1.5 cups of the spinach/kale blend, then top each evenly with frac{1}{2} of the large cucumber sliced, as well as the cherry tomatoes sliced in half. Top evenly with the meat (about 2 oz per bowl). Give each bowl a scoop of tzatziki sauce and drizzle the whole bowl with the herby Greek vinaigrette.