Greek Salmon Souvlaki Gyros with Tzatziki


For the tzatziki

  • 16 ounces plain Greek yogurt
  • 1 cucumber, peeled, seeded, and diced
  • 3 cloves garlic, minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon dried oregano
  • juice of 12 lemon
  • 1 tablespoon olive oil

For the salmon

  • 6 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon smoked paprika
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh oregano
  • 2 cloves garlic, minced
  • 12 teaspoon salt
  • 1 teaspoon pepper
  • 1 pound salmon, skin removed and cut into large bite sized pieces
  • 1 red bell pepper, cut into large bite sized pieces

For the assembly

  • 6-8 pitas, warmed
  • 1 cup grape tomatoes, halved
  • 12 cup feta, crumbled


  1. Mix together all tzatziki ingredients.  Refrigerate for at least 30 minutes to allow flavors to meld.  
  2. Heat oven to 350*F.  
  3. In a medium bowl, combine lemon juice, olive oil, balsamic, smoked paprika, dill, oregano, garlic, salt and pepper.  Add salmon and toss well, making sure salmon is completely coated.  
  4. Spread salmon and red pepper pieces out on baking sheet.  Cook until salmon flakes easily, about 10 to 15 minutes.  
  5. Serve salmon and red pepper pieces in pitas with tzatziki, tomatoes, and feta.  


This recipe is from Half Baked Harvest and although I made it a very long time ago I remember that we didn’t enjoy it.  Which is strange, since we love this type of thing usually.  I guess it’s just not super well suited to salmon.  I bet it would have been better with tilapia instead.  Maybe baked whole and cut after it was cooked.