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Grilled Halloumi Gyros with Tzatziki

Name: Grilled Halloumi Gyros with Tzatziki
Prep time: 13 min
Total time: 23 min
Cuisine: Greek
Ingredients: english cucumber — 200 g; nonfat plain yogurt — 237 g; garlic — 6 g; lemon juice — 15 g; dill — 4 g; salt — 6 g; halloumi — 227 g; olive oil — 27 g; whole wheat pita breads — 400 g; tomato — 120 g; red onion — 55 g; shredded romaine lettuce — 473 g; freshly ground black pepper — 1 g

Grilled Halloumi Gyros with Tzatziki reads salinity 5.4, richness 5.1 and citrus 5.0 on Palate's 0–10 flavor X-ray — a Greek main, about 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.0 / 10
Sweet & Fruity — 3.3 / 10
Sour & Bright — 6.5 / 10
Bitter & Earthy — 2.0 / 10
Rich & Fat — 5.6 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Salinity 5.4 · Richness 5.1 · Citrus 5.0 · Sourness 4.8 · Umami 3.8 · Allium 3.6 · Herbaceous 2.6 · Fruity 2.6 · Sweetness 2.3 · Funk & Ferment 2.1 · Earthy 1.8 · Nutty 1.6 · Warm Spice 1.2 · Bitterness 1.2 · Floral 1.2

What's in it (13)

english cucumber — 200 g
nonfat plain yogurt — 237 g
garlic — 6 g
lemon juice — 15 g
dill — 4 g
salt — 6 g
halloumi — 227 g
olive oil — 27 g
whole wheat pita breads — 400 g
tomato — 120 g
red onion — 55 g
shredded romaine lettuce — 473 g
freshly ground black pepper — 1 g

Time & effort: about 23 min (13 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 113 kcal, 6 g protein, 3.2 g fat, 15.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Set a fine-mesh strainer over a bowl (or use a clean kitchen towel) and squeeze the grated cucumber firmly to remove as much liquid as possible, about 2 minutes of squeezing — you'll release nearly 1/2 cup water.
In a medium bowl, stir the drained cucumber with the Greek yogurt, garlic, lemon juice, dill, and 1/4 teaspoon of the salt. Cover and refrigerate while you cook the halloumi; a short rest rounds out the flavor.
Pat the halloumi slabs completely dry with paper towels — this is what gets you a real crust instead of a soggy, spitting pan. Toss the slabs with 1 tablespoon of the olive oil and a few grinds of black pepper.
Heat the remaining 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat until shimmering. Lay in the halloumi slabs and sear undisturbed until deep golden-brown with distinct char marks on the first side, 2-3 minutes.
Flip and sear the second side until equally golden and the halloumi has softened but still holds its shape, 2-3 minutes more. Transfer to a plate.
Wipe out the skillet and warm the pitas over medium heat, about 30 seconds per side, until pliable and lightly spotted brown. Stack under a clean towel to keep warm.
Lay each warm pita flat and layer with shredded romaine, tomato slices, and red onion down the center. Tuck 2-3 halloumi slabs into each, then spoon a generous ribbon of tzatziki over the top.
Season with the remaining 1 teaspoon salt, or to taste, and more black pepper. Fold the pita around the filling and serve right away, while the halloumi is still warm and squeaky-fresh.

Dishes with a similar flavor shape

Lamb Souvlaki with Tzatziki — Greek
Chicken Piccata Pasta — Italian-American
Greek Pork Souvlaki Pita Wraps — Greek
Grilled Greek Chicken Souvlaki — Greek
Grilled Lamb Kebabs with Tzatziki — Greek

Keep reading: what salinity, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.