Grilled haloumi gyros

Try this deliciously light and fresh grilled haloumi gyros for dinner tonight - super easy and quick to prepare, and so tasty!

  • 30 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Tomato herb salad
  • 1/2 cup (80g) burghul
  • 250 gram mixed cherry tomatoes, halved or quartered
  • 1 cup each fresh flat-leaf parsley and mint leaves
  • 2 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
Garlic sauce
  • 3/4 cup plain greek-style yoghurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
Grilled haloumi gyros
  • 500 gram haloumi cheese
  • 4 greek pitta bread, lightly toasted


Grilled haloumi gyros
  • 1
    Make tomato herb salad: place burghul in a small bowl; pour enough boiling water to cover. Stand burghul about 30 minutes or until tender. Drain burghul in a sieve, pressing out as much water as possible; place in a large bowl. Add tomatoes, parsley and mint; stir through combined juice and oil. Season to taste.
  • 2
    Make garlic sauce: combine ingredients in a small bowl.
  • 3
    Cut cheese into 1cm slices. Cook cheese on a heated oiled flat plate until browned both sides.
  • 4
    Divide cheese evenly among bread, top with salad and drizzle with garlic sauce; fold bread to enclose, serve immediately.


Tomato and herb salad and garlic sauce can be made a day ahead; cover, store in the fridge. Burghul is made from whole wheat kernels that are steamed, dried and toasted before cracking into several distinct sizes, so they develop a rich, nutty flavour. Because it is already partially cooked, burghul only requires minimal cooking. Cracked wheat, on the other hand, is raw whole wheat.

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