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4.7 from 10 votes

Greek Salmon Souvlaki Gyros with Tzatziki

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.
Prep Time15 mins
Cook Time8 mins
Rest/Refrigerate35 mins
Total Time58 mins
Course: Main Course, Snack
Cuisine: Greek, Mediterranean
Keyword: gyro, salmon
Servings: 8 Servings
Calories: 353kcal
Author: halfbakedharvest

Ingredients

Tzatziki

  • 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 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)

For Assembling

  • 6-8 [pitas homemade | https://www.halfbakedharvest.com/traditional-greek-pita-bread/] or store bought, warmed
  • 1 cup grape tomatoes halved
  • 1/2 cup feta cheese crumbled

Instructions

  • 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.

Notes

*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 | https://www.halfbakedharvest.com/saucy-chicken-gyros/].

Nutrition

Serving: 4g | Calories: 353kcal | Carbohydrates: 31g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 656mg | Potassium: 560mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 31.7mg | Calcium: 171mg | Iron: 1.7mg