Gyro Bowls With Tzatziki Sauce

Servings: 4
Calories: 385.6kcal/1613.4kJ (per serving)
Fat: 30.7g (per serving)
Carbs: 14.1g (per serving)
Protein: 13.9g (per serving)

About

This salad is so delicious! The base is made with a spinach kale blend and then topped with nicely browned gyro meat, cucumbers, cherry tomatoes, freshly made tzatziki sauce and a herb-filled lemon Greek vinaigrette!

Ingredients

½ cup greek yogurt
1 tablespoon dill weed, fresh
1 clove garlic, fresh
¼ teaspoon kosher salt by no name
¾ cup, chopped cucumber, raw, with peel
1 teaspoon lemon juice
6 ounce gyro meat
½ cup organics cherry tomatoes by melissa's
½ large – 8 1/4" long cucumber, raw, with peel
6 cups organics baby spinach & baby kale by central market
½ tablespoon oregano, ground
½ tablespoon basil, dried
1 teaspoon marjoram, dried
1 ½ tablespoon lemon juice
¼ cup white wine vinegar by alessi
1 clove garlic
½ teaspoon kosher salt by no name
⅓ cup extra virgin olive oil

Instructions

Grate a cucumber and place in a napkin in a strainer. Squeeze out as much water as possible.
Then add the squeezed grated cucumber, yogurt, fresh dill, grated garlic clove, ¼ t kosher salt and 1 t lemon juice together and combine. Taste and add ⅛ t more kosher salt as needed.
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.
Prepare the vinaigrette by combining the oregano, basil, marjoram, 1 ½ T lemon juice, white vinegar, a grated garlic clove and salt together. Add the olive oil and mix again.
Fill each bowl with 1.5 cups of the spinach/kale blend, then top each evenly with ½ 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.