Grilled Salmon Gyros

Ingredients for the recipe:

Salmon marinade:

• 4 fresh skinless salmon fillets (170 g), preferably wild
• 1 teaspoon chopped oregano leaves
• 1.5 tsp garlic paste (1 large clove crushed into a paste with a pinch of salt)
• 1/2 tsp crushed black pepper
• 1.5 tbsp. grape seed oil
• 1/4 tsp hot pepper flakes
• 1/2 tsp grated lemon zest
• 2 tablespoons squeezed lemon juice
• 4 pita breads
• Tomatoes with cheese (see recipe below)
• Cucumber and dill sauce (see recipe below)
• 1 cup shredded iceberg lettuce (optional)

Cheese and tomatoes:

• 3 cups seeded and chopped tomatoes
• 1/4 cup crumbled feta cheese
• 3/4 cup red onion, quartered and thinly sliced
• 1 tsp garlic paste (1 large clove of garlic, crushed into a paste with a pinch of salt)
• 1 teaspoon white balsamic vinegar
• 1/2 tsp grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped oregano leaves
• 1/2 tsp crushed black pepper
• 1/2 tsp coarse salt
• 1.5 tbsp. grape seed oil
• In a large bowl, mix together all ingredients and set aside until you are ready to assemble the snack

Cucumber sauce with dill:

• 1 cup Greek yogurt
• 1.5 cups cucumber, peeled, seeded and diced into small cubes
• 1.5 tbsp chopped fresh dill
• 1.5 tbsp. minced garlic
• 1 tsp grated lemon zest
• 1 tbsp fresh lemon juice
• 1/2 tsp crushed black pepper
• 1/2 tsp coarse salt
• In a small bowl, mix together All ingredients. Cover and refrigerate until using, at least 30 minutes and up to 12 hours.