Greek food is so good, I love it.
I mean really, the Greeks know how to eat.
Fresh tomatoes, salty olives, pita bread, artichokes, greek yogurt.
Yeah, I think feta is my very favorite.
The only food that is used in a lot of greek cooking that I do not like is red onions. Which is why you rarely see them in any of my recipes. I don’t hate them, I just prefer not to use them. Especially raw, but trust me I would not, not eat say… guacamole just because it had red onions in it.
They’re just not my favorite.
Well, my time here in Oregon is already coming to end.
I am finally headed home on Thursday and could not be more excited. I miss the Colorado mountains, my kitchen and the luxury of having a grocery store five minutes away.
Oh yeah, I think I am most excited about that last part. Having a grocery store forty-five plus minutes away is not fun. It’s even way worse when you just walk in the door from driving the forty-five minutes there and forty-five minutes back and then realize you forgot the artichokes, blue cheese and bacon.
All essentials, obviously.
This happened every single time. Seriously, every single trip. Ugh.
Really, wasn’t it just yesterday I was complaining to you guys about coming here. Time is flying.
How is it already August and how is it that school is starting in less than three weeks for my siblings?! Can we please just hit the slow mo button now – please!
Pretty please with a cherry on top?
Anyway, these gyros happened for one reason.
I was up to my ears in fresh, gorgeous salmon. Oregon is apparently booming with the prettiest wild caught pink salmon I have ever seen. It was too pretty not to buy.
So I made some greek salmon gyros.
Some really good, really easy gyros that are the perfect fresh summertime dinner. Tons of fresh herbs, lemon, tomatoes, olives, peppers and a rather heavy amount of feta cheese.
Oh and the pitas? You have to make them yourself. There is nothing better than this pita recipe. Nothing. It is SO good.
This whole meal is so good.
And the leftovers make a pretty darn good salad. Oh, and if you do the salad? Make sure you add some pita chips. Chips and salad work. Really well!
- 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 tablespoon white wine vinegar
- 1 teaspoon, dried dill
- 1 teaspoon dried oregano
- half a fresh lemon, juiced
- 1 tablespoon extra virgin olive oil
- Greek Salmon Souvlaki
- 1 pound fresh salmon, skin removed and diced into chunks
- 1 red pepper, cut into chunks
- 6 tablespoons lemon juice
- 3 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon smoked paprika or paprika
- 1 tablespoon fresh dill
- 1 tablespoon fresh oregano
- 2 cloves garlic, minced or grated
- 1/2 teaspoon salt
- 1 teaspoon pepper
- Tapenade (optional)
- 1/4 cup pitted kalamata olives
- 1/4 cup pitted green olives
- 1 clove garlic, grated
- 1 pepperoncini, diced (optional)
- For Assembling
- 6-8 [pitas, homemade | http://www.halfbakedharvest.com/traditional-greek-pita-bread/] or store bought, warmed
- 1 cup grape tomatoes, halved
- 1/2 cup feta cheese, crumbled
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.
*Just a heads up. If using wooded skewers soak them in water for at least an hour. Or if you do not have skewers leave the salmon whole and rub the spice mixture over the salmon and either grill or sear on the stove whole. Then cut the salmon into chunks or shred. Saute or grill the red pepper separately.*
*Tzatziki adapted from [here | http://www.halfbakedharvest.com/saucy-chicken-gyros/].
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