Low Carb Gyro Bowls With Tzatziki Sauce
How to Make It
Step 1
Grate a cucumber and place in a napkin in a strainer. Squeeze out as much water as possible.
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 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 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 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.
Ingredients
- Greek Yogurt – ½ cup
- Dill Weed, Fresh – 1 tablespoon
- Garlic, Fresh – 1 clove
- Kosher Salt by No Name – ¼ tsp
- Cucumber, Raw, With Peel – ¾ cup, chopped
- Lemon Juice – 1 teaspoon
- Gyro meat, beef and lamb – 6 oz
- Organics Cherry Tomatoes By Melissa’s – ½ cup
- Cucumber, Raw, With Peel – ¾ cup, chopped
- Organics Baby Spinach & Baby Kale by Central Market – 6 cups
- Oregano, Ground – ½ tablespoon
- Basil, Dried – ½ tablespoon
- Marjoram, Dried – 1 teaspoon
- Lemon Juice – 1 teaspoon
- White Wine Vinegar by Alessi – ¼ cup
- Garlic, Fresh – 1 clove
- Kosher Salt by No Name – ¼ tsp
- Extra Virgin Olive Oil – ⅓ cup