Low Carb Gyro Bowls With Tzatziki Sauce

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    7 min

  • ready time

    ready time

    27 min

Low Carb Gyro Bowls With Tzatziki Sauce

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!

  • Net Carbs

    8.7 g

  • Fiber

    3.7 g

  • Total Carbs

    12.5 g

  • Protein

    11.1 g

  • Fats

    30.6 g

367 cals

Low Carb Gyro Bowls With Tzatziki Sauce

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Greek Yogurt

    Greek Yogurt

    ½ cup

  • Dill Weed, Fresh

    Dill Weed, Fresh

    1 tablespoon

  • Garlic, Fresh

    Garlic, Fresh

    1 clove

  • Kosher Salt by No Name

    Kosher Salt by No Name

    ¼ tsp

  • Cucumber, Raw, With Peel

    Cucumber, Raw, With Peel

    ¾ cup, chopped

  • Lemon Juice

    Lemon Juice

    1 teaspoon

  • Gyro meat, beef and lamb

    Gyro meat, beef and lamb

    6 oz

  • Organics Cherry Tomatoes By Melissa's

    Organics Cherry Tomatoes By Melissa's

    ½ cup

  • Cucumber, Raw, With Peel

    Cucumber, Raw, With Peel

    ¾ cup, chopped

  • Organics Baby Spinach & Baby Kale by Central Market

    Organics Baby Spinach & Baby Kale by Central Market

    6 cups

  • Oregano, Ground

    Oregano, Ground

    ½ tablespoon

  • Basil, Dried

    Basil, Dried

    ½ tablespoon

  • Marjoram, Dried

    Marjoram, Dried

    1 teaspoon

  • Lemon Juice

    Lemon Juice

    1 teaspoon

  • White Wine Vinegar by Alessi

    White Wine Vinegar by Alessi

    ¼ cup

  • Garlic, Fresh

    Garlic, Fresh

    1 clove

  • Kosher Salt by No Name

    Kosher Salt by No Name

    ¼ tsp

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ⅓ cup

Recipe Steps

steps 5

27 min

  • Step 1

    Grate a cucumber and place in a napkin in a strainer. Squeeze out as much water as possible.
    Step 1
  • Step 2

    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.
    Step 2
  • Step 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.
    Step 3
  • Step 4

    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.
    Step 4
  • Step 5

    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.
    Step 5

Comments 1

  • Becky

    Becky 4 years ago

    Unthaw??? That needs to be edited! You THAW frozen foods.