Greek Salmon Souvlaki Gyros with Tzatziki
Try this Greek Salmon Souvlaki Gyros with Tzatziki recipe.
Try this Greek Salmon Souvlaki Gyros with Tzatziki recipe.
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced or grated
- 3 tablespoon olive oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/4 cup pitted kalamata olives
- 1/4 cup pitted green olives
- 1 cup grape tomatoes halved
- 6 tablespoons lemon juice
- 1 clove garlic grated
- 1/2 cup feta cheese crumbled
- 16 ounces plain greek yogurt (i used full fat)
- 1/2 hothouse cucumber or 1 regular cucumber peeled and seeded and diced small
- 2-3 cloves garlic grated (or finely minced)
- 1 teaspoon, dried dill
- half a fresh lemon juiced
- 1 pound fresh salmon skin removed and diced into chunks
- 1 red pepper cut into chunks
- 1 tablespoon smoked paprika or paprika
- 1 tablespoon fresh dill
- 1 tablespoon fresh oregano
- 1 pepperoncini, diced (optional)
- 6-8 [pitas, homemade | http://www.halfbakedharvest.com/traditional-greek- warmed
- Carbohydrate 8.2514072113557 g
- Cholesterol 75.6545081141068 mg
- Fat 15.3642117304494 g
- Fiber 2.34831564593709 g
- Protein 26.3388194309228 g
- Saturated Fat 4.45792652089846 g
- Serving Size 1 1 Serving (371g)
- Sodium 581.891524886395 mg
- Sugar 5.90309156541861 g
- Trans Fat 1.23981191389 g
- Calories 279 calories
Step-by-step
- To prepare the tzatziki sauce pour any liquid off the surface of the greek yogurt. (I find it is best to use full fat greek yogurt for this, but 2% works ok as well. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer). Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- In a medium sized bowl combine the lemon juice, olive oil, balsamic vinegar, smoked paprikia, dill, oregano, garlic, salt and pepper. Add the salmon and toss well, making sure the salmon is completely coated in the seasonings.
- Heat your grill to medium high heat.
- Alternate threading the salmon and the red pepper chunks on the skewers. I used two long skewers, but whatever size you have will work fine. Using a pair of tongs, carefully transfer the salmon skewers to the preheated grill and grill for about 3 minutes on each side or until the salmon is cooked to your desired doneness. Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.
- While the salmon rest make the tapenade, dice the olives and mix in a small bowl with the garlic, pepperoncini and parsley.
- To assemble the pitas, heat pitas (I just place them directly on the stove for 20 seconds on each side or in the microwave for 20 seconds). Spread a layer of tzatziki down the middle of each pita, top with 4 or 5 salmon and red pepper chunks. Add the tapenade, tomatoes and finish with a generous amount of feta cheese.
Flaky chunks of charred salmon and crisp red peppers wrapped in warm flatbread contrast sharply against the cool, garlicky bite of thick tzatziki. Adapting this preparation for different dietary needs relies entirely on structural swaps that preserve texture without compromising the core flavor profile.
- Strain low-fat or non-fat Greek yogurt through cheesecloth or a fine-mesh strainer for at least 30 minutes if full-fat dairy is unavailable, preventing watery sauces that ruin the flatbread.
- Replace standard wheat flatbreads with certified gluten-free alternatives by heating them gently on a dry skillet for 20 seconds per side to restore flexibility and prevent tearing during assembly.
- Substitute dairy-free plain coconut or almond yogurt at a one-to-one ratio for the tzatziki base, ensuring the chosen brand contains no added sugars or vanilla flavorings.
Grill the fish skewers over medium-high heat for exactly three minutes per side to achieve proper protein denaturation on the exterior while keeping the interior moist. Allowing the grilled fish to rest for five minutes off the heat completes the cooking process through residual thermal transfer.
