Gyro Pasta Tzatziki Foam Cloud (Print View)
Greek gyro-inspired pasta bowl topped with tzatziki foam, vibrant veggies, and feta for a modern fusion dish.
# Components:
→ Pasta
01 - 1.75 cups (350 g) short pasta (penne, fusilli, or rigatoni)
02 - Salt, for boiling water
→ Gyro-Style Protein
03 - 1.75 cups (400 g) chicken thigh or pork shoulder, thinly sliced
04 - 2 tablespoons olive oil
05 - 1 tablespoon Greek yogurt
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried oregano
08 - 0.5 teaspoon ground cumin
09 - 0.5 teaspoon smoked paprika
10 - 0.5 teaspoon ground coriander
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon ground black pepper
13 - Juice of 0.5 lemon
→ Vegetables & Toppings
14 - 1 small red onion, thinly sliced
15 - 1 medium cucumber, diced
16 - 1 cup (200 g) cherry tomatoes, halved
17 - 1 small red bell pepper, chopped
18 - 0.5 cup (100 g) feta cheese, crumbled
19 - Fresh dill, chopped, for garnish
→ Tzatziki Foam Base
20 - 0.75 cup (200 g) Greek yogurt
21 - 0.5 medium cucumber, finely grated and drained
22 - 1 small garlic clove, minced
23 - 1 tablespoon fresh dill, chopped
24 - 1 tablespoon fresh mint, chopped (optional)
25 - 1 tablespoon lemon juice
26 - 1 tablespoon olive oil
27 - Salt and black pepper, to taste
28 - 0.25 cup (60 ml) cold water
29 - 0.002 lbs (1 g) soy lecithin powder (for foaming, optional)
# Preparation Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Introduce the short pasta and cook until precisely al dente, following package directions. Strain the pasta, reserving approximately half a cup of the cooking liquid.
02 - In a mixing vessel, combine the sliced chicken or pork with olive oil, Greek yogurt, minced garlic, dried oregano, ground cumin, smoked paprika, ground coriander, salt, black pepper, and fresh lemon juice. Ensure thorough coating and allow to marinate for a minimum of 15 minutes, or up to one hour for enhanced flavor infusion. Heat a substantial skillet over medium-high heat. Add the marinated protein and sear, stirring periodically, until beautifully browned and fully cooked, approximately 6 to 8 minutes. Remove from heat and set aside.
03 - Thinly slice the red onion, dice the cucumber, halve the cherry tomatoes, finely chop the red bell pepper, and crumble the feta cheese. Arrange these components for easy access during assembly.
04 - Within a clean mixing bowl, whisk together the Greek yogurt, finely grated and thoroughly drained cucumber, minced garlic, chopped fresh dill, optional chopped mint, lemon juice, olive oil, salt, and black pepper until a smooth consistency is achieved. Incorporate the cold water and soy lecithin powder. Employ an immersion blender, keeping the blending head at the liquid's surface to efficiently generate a stable, airy foam. Carefully scoop the foam for immediate use in serving.
05 - Distribute the cooked pasta evenly among four individual serving bowls. Artfully arrange the seared gyro-style protein, prepared vegetables, and crumbled feta cheese over the pasta. Generously spoon the ethereal tzatziki foam cloud atop each composition. Finish with a scattering of freshly chopped dill for aromatic appeal.
# Expert Advice:
01 -
- Ready in just 45 minutes from start to finish
- Uses both pantry staples and fresh ingredients for maximum flavor
- Perfect balance of protein, carbs and vegetables in one bowl
- Creates a restaurant worthy presentation with minimal effort
02 -
- High in protein with approximately 36g per serving making it excellent for active individuals
- Can be prepared with components made ahead for quick assembly on busy nights
- Offers a complete nutritional profile with balanced macronutrients in one dish
- Creates a stunning visual presentation with minimal special equipment
03 -
- When creating the tzatziki foam ensure your immersion blender is just barely breaking the surface of the liquid to incorporate maximum air. Moving it too deeply will prevent proper foam formation.