These 16 tasty side dishes, from Greek fries to salad to fried feta, will perfectly complement your gyro.
They’re all delicious, tasty, mouth-watering ideas.
These recipes lean heavily into the gyro’s cultural heritage, with lots of options for Greek side dishes.
From fried feta to spicy olives, this is a whirlwind tour of the best Mediterranean flavors.
There’s the classic tzatziki and traditional Greek salad, but also some others you might not know.
Ever heard of briam? Or skordalia? Learning has never been so tasty with this unique list of tempting dishes.
Team them up with your gyro, and it’s a match made in culinary heaven.
These sides are perfect for light lunches, big brunches, and basically any time you’re hungry.
There’s nothing better than a heaping side of crispy fries alongside your gyro.
But these aren’t your average limp, tasteless fries, they’re Greek fries.
That means extra flavor, extra taste, and extra yum.
Dress up your spuds, Greek-style, by tossing them in a blend of garlic, dill, and oregano.
Coat with feta crumbles and chopped red onion.
Use waxy potatoes like Yukons to ensure they stay perfectly crispy, and make a whole heap, as these are dangerously addictive.
You can’t beat a good Greek salad. Tangy, zesty, and sharp, it’s a mishmash of flavors that combine to make a little bit of salad heaven.
This recipe makes things easy. With just seven ingredients and a simple Greek dressing, it’s fuss-free but very flavorful.
Save this one for summer, when the veggies are at peak ripeness. That’ll ensure you’ll get all that juicy flavor at its best.
Get together sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese.
Toss with a mustard, garlic, and oregano dressing to finish it off.
Want more bulk? Throw some chickpeas in there.
Making it vegan? Skip the cheese and use capers instead.
Imagine a bowl-full of lemony potatoes, warm with butter and sprinkled with sea salt.
Now stop imagining it, and go make it a reality. With this easy recipe, you’ll have soft, delicious spuds on the table in no time.
Potatoes are cooked in a lemon garlic broth, soaking up all those lovely flavors, before being roasted until golden brown and crispy. Ok, I’m drooling now.
Every cook should have a good tzatziki recipe on hand, and this foolproof version is a keeper.
Whisk together yogurt, cucumber, olive oil, fresh herbs, garlic, and lemon juice for a simple but satisfying sauce.
Just remember to properly drain your cucumbers, or it can turn watery.
Once you’ve shredded the cukes, just squeeze them over the sink or a bowl to let any residual water drip out.
Oh, and let the tzatziki rest for 5 minutes after assembling. That way, the flavors can really mingle and do their thing.
Creamy, cool, and tangy, tzatziki is the ultimate dip for gyros.
You can dollop it right into your wrap, or serve it on the side with crudites or pita chips.
Tabbouleh is a classic Mediterranean salad.
It’s not technically Greek, but with all this deliciousness on offer, we won’t get hung up on the details.
Especially when there are so many Greek-inspired flavors in there like fresh mint, parsley, tomatoes, cucumbers, and olive oil.
Toss everything together with bulgur wheat, and you’ll have a filling salad that perfectly complements any type of gyro.
Briam is a mix of roasted veggies, and it’s a great way to get more healthy fare on your gyro plate.
Potatoes, zucchini, red onion, and tomatoes are the veggies in question.
They’re seasoned with garlic, parsley, and spices before being thinly sliced and baked.
The final result is a flavorful, vegetarian casserole that’s best served warm but stores well for later eats.
If you’re Greek, you’ll know these tasty, crunchy fritters as domatokeftethes.
For the rest of us, that’s a bit of a mouthful (pun intended!), so we’ll stick with fritters.
It doesn’t matter what you call them, they’re just yummy.
Juicy ripe tomatoes are combined with flour, zucchini, and herbs to make a thick dough.
That dough is then spooned into a pan and fried into crispy, golden patties.
I love beans. Cheap, nourishing, and very store-able, there’s always at least three bags of beans in my pantry.
Time to dust off those legumes and make this hearty side salad.
Full of fibre and protein, this vegetarian dish is full of flavor and bulk.
It’s a mix of chopped veggies like cucumber and bell pepper, and two types of beans (chickpeas and white beans).
Oh, and there are feta cheese crumbles in there, too, because cheese makes everything better.
Don’t worry if you’ve forsaken white potatoes – you can still eat fries!
Just because you’re watching your carbs, doesn’t mean you have to miss out.
This recipe provides a healthier alternative, using nutritious sweet potatoes, so you can still get your fry on.
The beauty of sweet potato fries is that they fry up perfectly. They’re crispy on the outside, soft and squishy on the inside.
They also retain their delicate sweet flavor, making them the perfect partner for spicy gyros.
Tangy, tasty olives are a must for any authentically Greek platter.
But store-bought olives are often sad, tasteless reflections of the real thing.
Treat your olives with the respect they deserve with this quirky recipe that serves them warm with spicy seasonings.
Here olives are served with a warm fennel, lemon, and pepper dressing. It’s salty, sharp, and spicy without being overwhelming.
On a cool day or a chilly evening, you may want something hot with your gyro.
Warm up your belly with a cup of this rich soup.
Made with herby tomatoes and tender orzo pasta, it’s an appetizing accompaniment to your wrap as well as a meal in itself.
Make it even more filling by adding juicy meatballs or shredded chicken.
Tired of boring potato chips? Watching your weight? Trying a low-carb diet?
Make these zucchini chips and say goodbye to carb cravings and diet woes.
And they’re so easy to make!
Just slice your zucchini, toss it in a seasoned flour mix, and fry until golden.
If you’re really on your game, serve these with a homemade tzatziki sauce for ultimate snacking.
What’s better than cheese? Fried cheese!
Turn your feta into bubbly, melty, and gooey goodness with this fun recipe.
Feta is rolled in a crunchy crumb made from honey and sesame seeds. It’s then shallow fried for a few minutes until golden and crispy.
Juicy, salty, sweet, and savory – you’ll be pleasantly amazed at just how many flavors you can fit into one crunchy feta slice.
Skordalia is a Greek garlic dip traditionally served as an appetizer or with main meals like fish or souvlaki.
This is a thick and chunky sauce.
Usually made with stale bread for extra heft and texture, this gluten-free recipe replaces the grains with mashed potato.
Simply whisk a drizzle of olive oil into your mash and mix with garlic, crushed almonds, and lemon juice.
Serve skordalia chilled or at room temperature, and generously garnish with fresh parsley and green onions.
Fava is a creamy puree made from yellow split peas.
It’s a common dish on the Greek island of Santorini, where it has been a staple for centuries.
This is a simple dish, with surprising depth. It’s rich, smooth, and very filling.
And (bonus!) it’s full of healthy fiber, protein, calcium, and magnesium.
If, like me, you rarely cook okra, it’s time to embrace the African plant in all its creamy goodness.
This underappreciated veggie is a great source of antioxidants, minerals and vitamins.
It’s also really, really delicious when cooked with tomatoes, red onion, and fresh herbs.
Pro tip – keep your okra from getting that dreaded soggy texture by letting it sit in vinegar for 30 minutes.
Don’t skip this step! The vinegar helps draw moisture out of it so it’ll stay beautifully firm and crisp as it cooks.
If you’re having a Greek-inspired gathering, go the extra mile with your bamies by crumbling feta over the top and serving them as you would saganaki.