Chicken Gyro Meatball Salad

Chicken Gyro Meatball Salad



  • 1 pound ground chicken thigh meat
  • 1/4 cup grated onion
  • 2 teaspoons finely chopped (or grated) fresh garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon ground paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper

Tahini Dressing

  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1 garlic clove, finely chopped
  • 1/4 cup tahini paste
  • 1/4 cup cold water
  • 3 tablespoons extra-virgin olive oil


  • 5 ounces baby salad greens or torn butter lettuce
  • 3 baby (Persian) cucumbers, sliced into 1/2-inch chunks
  • 1 pint cherry tomatoes, halved or quartered
  • 1 cup seeded and chopped sweet red bell pepper
  • 1/2 red onion, sliced into thin half-moons
  • 3/4 cup crumbled feta cheese
  • Pita bread or flatbread, for serving


  1. Make the meatballs: Preheat the oven to 450 degrees. Combine the chicken, onion, garlic and spices in a large bowl. Use damp hands to form approximately 36 1-inch meatballs. Arrange them on an oiled baking sheet.
  2. Bake 15-20 minutes, turning once or twice, until the meatballs are browned and cooked through (they will be firm to the touch).
  3. Make the Tahini Dressing: Combine all ingredients in a mini food processor, or whisk in a medium bowl until smooth.
  4. Assemble the salad: Toss the greens, cucumbers, red pepper, onion and feta cheese in a serving bowl with 2 tablespoons of the dressing.
  5. Serve with the meatballs on top of the salad and drizzle with additional dressing. Serve with warm pita or flatbread if you like

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