This post is sponsored by the National Watermelon Promotion Board.
Gyro Salad Bowls with Pickled Watermelon Rind are what you make when you’re living life to the fullest.
I ALWAYS order my gyro bowl with extra pickled onions.
Can’t get enough of that sweet and tangy pickled flavor on top of savory and warm gyro meat.
This year, I’ve teamed up with the National Watermelon Promotion Board and they’ve challenged me to create recipes that “use the whole watermelon” thus Gyro Salad Bowls with Pickled Watermelon Rind was born.
The cool crispness of pickled watermelon rind is the perfect topping for these gyro salad bowls.
I’m like so in love, ya’ll.
Instead of tossing your watermelon rind, pickle it and make gyro salad bowls!
You’ll get a nutrition boost too.
The amino acid L-citrulline is concentrated in watermelon rind and may help to reduce muscle soreness post workout. L-citrulline is used in the body to produce nitric oxide, a blood vessel relaxor that helps with improving blood flow.
And I’m so pumped about this recipe because making gyros at home can be a challenge but I’ve streamlined the process to give you MEGA flavor with little effort.
These gyros are made with ground lamb and packed full of flavor that you’d get at your favorite Mediterranean restaurant but the recipe is simple enough to make on a weeknight with minimal effort.
These Gyro Salad Bowl are meant to be “build your own” style. Prepare the pickled watermelon rind at least a day before you want to enjoy these bowls and if you want to get extra prepared, go ahead and prep the rice too…
or save time and use frozen pre-cooked rice!
Say goodbye to your standard chicken and broccoli meal prep because these Gyro Salad Bowls with Pickled Watermelon Rind will knock your socks off and make an awesome meal to prep in advance for the busy week.
Oh and if you are looking for more ideas on how to #UseTheWholeWatermelon join us for a twitter party on Thursday, July 6th at 4pm EST. The Watermelon Board will be sharing recipes and tips and giving away some cool prizes! And if you like to create recipes, don’t miss their recipe contest.
- For pickled watermelon rind
- 2 cups thinly sliced watermelon rind, green skin removed
- 1 cup water
- 1 cup apple cider vinegar
- ½ cup maple syrup
- 1 teaspoon kosher salt
- For brown rice
- 2 cups brown jasmine rice
- 1 lemon, juiced
- 2 ½ to 4 cups chicken broth, depending on cooking method
- For gyro meat
- 1 pound ground lamb
- ½ cup minced onion
- 2 teaspoons minced garlic
- 1 tablespoon thyme
- 1 tablespoon oregano
- 2 teaspoons cumin
- Salt and pepper to taste
- For tzatziki
- 7 ounces greek yogurt
- ½ cup shredded cucumber
- 1 teaspoon minced garlic
- 1 tablespoon chopped mint
- For salad bowls
- 6 cups spring greens
- 1 cup marzano tomatoes, halved
- 1 cup sliced cucumber
- 1 cup feta cheese
- 2 pita, quartered
- Add watermelon rind, water, vinegar, maple syrup and salt to 32 ounce canning jar. Cap it and place in fridge, allowing to soak for at least 24 hours. Keep refrigerated.
- Prepare rice according to package instructions cooking in chicken broth and juice of 1 lemon instead of water. Once rice is cooked, stir in 2 tablespoons minced parsley. Alternatively, for a faster cooking method, use pre-cooked brown rice and season with fresh parsley and a squeeze of lemon.
- Over medium heat, add 1 teaspoon olive oil to non stick pan and saute onion and garlic for a few minutes until translucent. Stir in lamb and thyme, oregano, cumin, salt and pepper. Cook until lamb is browned and fully cooked. Remove from heat.
- Prepare tzatziki sauce in a small bowl, by mixing together yogurt, cucumber, garlic and mint. Set aside.
- Assemble salad bowls with a bed of greens, brown rice, gyro meat, tomatoes, cucumber, feta cheese, pickled watermelon rind and topped with tzatziki sauce. Serve with side of pita.