Gyros salad steals the show at festive gatherings

Gyros salad is the star of any event. With its vibrant colours and rich flavours, it’s sure to delight every guest. The kebab salad balances simplicity and an array of flavours, taking us to the Mediterranean world of aromatic spices and fresh vegetables. Gyros salad is a fantastic choice for a New Year’s Eve party. So, how can you make this delicious kebab salad? Here’s a tried-and-tested recipe.

To prepare gyros salad, start with the meat. Cut the chicken breast into small pieces and season well with gyros spice mix and freshly ground pepper. Then, sauté in hot oil until golden. Be careful not to fry the chicken for too long, as it will become dry.

While the meat is cooking, prepare the vegetables. Shred the napa cabbage into thin strips, dice the cucumbers and tomatoes, and slice the onions into thin wedges. Layer all these ingredients in a large dish. Place the meat at the bottom, add a layer of ketchup, followed by onions, cucumbers, corn, pineapple, and cabbage. Drizzle with a sauce made from mayonnaise mixed with plain yoghurt and garlic.

Gyros salad is a dish that can be easily tailored to your preferences. For those watching their calorie intake, replacing mayonnaise with thick plain yoghurt is an ideal solution, reducing the calories while adding a touch of lightness.

You can also play around with different vegetables and herbs. This enriches the salad with new flavours and scents. If you’re a fan of spicier dishes, add some chilli peppers to give it an extra kick. These modifications not only diversify the classic version but also allow you to personalise the dish to suit your taste.

The presentation of a gyros salad is just as important as its taste. To make the salad visually impressive, prepare it in a transparent bowl. This allows each layer of the salad to be displayed beautifully.

You can make gyros salad ahead of time and store it in the fridge, allowing the flavours to meld together. However, remember to add the sauces just before serving to prevent the vegetables from becoming soggy and to keep the dish fresh.