Bahamian Conch Salad Gyro with Citrus Dressing

Name: Bahamian Conch Salad Gyro with Citrus Dressing
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1¼ lbs (570 g) fresh conch, cleaned and tenderized, cut into ½-inch thick medallions or bite-sized pieces; ¾ cup (180 ml) fresh lime juice; ½ cup (120 ml) fresh orange juice; 1 whole fresh habanero pepper, halved, seeds removed; 1 teaspoon (5 g) sea salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 3 tablespoons (45 ml) extra-virgin olive oil; ½ cup (120 ml) unsweetened coconut milk; 2 tablespoons (30 ml) fresh lime juice; 1 whole garlic clove, minced; ½ teaspoon (2½ g) ground cumin; 1 whole red bell pepper, sliced into ½-inch rings; ½ whole yellow onion, sliced into ½-inch half-moons; ½ cup (15 g) fresh cilantro, loosely chopped; 1½ cups (150 g) shredded red cabbage; 4 whole warm pita bread (6-inch); 2 whole lime wedges, for serving (optional)

From the MyKitchenBank Kitchen

A vibrant Caribbean-Middle Eastern fusion gyro featuring tender marinated conch, grilled peppers and onions, and a creamy citrus-coconut dressing wrapped in warm pita. The conch is cured in fresh lime and orange juice with habanero heat, then briefly seared for texture while staying tender. This gyro balances bright acidity, tropical richness, and a hint of spice—perfect for a fresh, seafood-forward meal.

Prep: 25 min
Cook: 12 min
Wait: 1 hr 30 min
Total: 2 hr 7 min
Makes: 4 gyros

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Ingredients

4 servings

1¼ lbs (570 g) fresh conch, cleaned and tenderized, cut into ½-inch thick medallions or bite-sized pieces
¾ cup (180 ml) fresh lime juice
½ cup (120 ml) fresh orange juice
1 whole fresh habanero pepper, halved, seeds removed
1 teaspoon (5 g) sea salt
¼ teaspoon (1.3 ml) freshly ground black pepper
3 tablespoons (45 ml) extra-virgin olive oil
½ cup (120 ml) unsweetened coconut milk
2 tablespoons (30 ml) fresh lime juice
1 whole garlic clove, minced
½ teaspoon (2.5 g) ground cumin
1 whole red bell pepper, sliced into ½-inch rings
½ whole (0.5 whole) yellow onion, sliced into ½-inch half-moons
½ cup (15 g) fresh cilantro, loosely chopped
1½ cups (150 g) shredded red cabbage
4 whole warm pita bread (6-inch)
2 whole lime wedges, for serving (optional)

Equipment (8)

Sharp knife
Cutting board
Medium bowl (for marinating conch)
Small bowl (for dressing)
Cast iron skillet or grill pan, 10–12 inches
Tongs
Whisk
Pita bread warmer or foil

Steps

Before you start

Check that conch is very fresh and cleaned (ask your fishmonger to tenderize if needed)
Have all citrus juice freshly squeezed
Warm pita bread gently before serving
Chill all components that can be chilled (dressing, salad, conch after marinating)

1
Marinate the conch
- Place the prepared conch pieces in a medium bowl.
- Pour the 0.75 cup (180 ml) lime juice and 0.5 cup (120 ml) orange juice over the conch.
- Add the halved habanero, ½ teaspoon sea salt, and ¼ teaspoon black pepper.
- Stir gently to combine.
- Cover and refrigerate for 60–90 minutes.
- The citrus acid will gently firm the conch texture while infusing flavor; the habanero will perfume the marinade without overwhelming it.
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Ready when: Conch is opaque and pale, firmer in texture; habanero perfumes the liquid
Tip: Do not marinate longer than 2 hours or the conch will become too firm; fresh is best.
2
Prepare the citrus-coconut dressing
- In a small bowl, whisk together 0.5 cup (120 ml) unsweetened coconut milk, 2 tablespoons (30 ml) fresh lime juice, 1 minced garlic clove, ½ teaspoon ground cumin, and a pinch of salt and pepper.
- Taste and adjust: the dressing should be creamy, tangy, and subtly spiced with no obvious garlic bits.
- If too thick, thin with 1 tablespoon of water.
- Refrigerate until ready to serve.
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Ready when: Dressing is smooth, pourable, and well-combined
Tip: Make the dressing while the conch marinates so everything is ready to assemble.
3
Heat and sear the conch
- Remove the conch from the marinade with a slotted spoon, reserving the liquid.
- Pat the conch dry with paper towels.
- Heat 1½ tablespoons (22 ml) olive oil in a cast iron skillet or grill pan over medium-high heat until shimmering (about 1 minute).
- Working in a single layer, sear the conch pieces for 60–90 seconds per side until they develop a light golden crust but remain tender and slightly translucent at the thickest point.
- Do not overcrowd the pan; work in two batches if needed.
- Transfer seared conch to a clean plate.
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Ready when: Conch has a light golden crust; meat is tender and opaque but still slightly moist
Tip: Do not sear too long or the conch becomes rubbery. The goal is a gentle crust, not a firm char.
4
Grill the peppers and onion
- In the same skillet (do not wash), add the remaining 1½ tablespoons (22 ml) olive oil.
- Add the red bell pepper rings and yellow onion half-moons.
- Sauté over medium-high heat, stirring occasionally, for 4–5 minutes until softened and lightly charred at the edges.
- Season with a pinch of sea salt and pepper.
- Transfer to the plate with the conch.
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Ready when: Peppers and onions are soft and golden at the edges
Tip: Keep the heat high enough to caramelize without steaming; leave pan uncovered.
5
Warm the pita breadOven 350°F / 175°C
- While the vegetables cook, wrap the 4 pita breads in foil and warm in a 350°F (175°C) oven for 2–3 minutes, or wrap in a damp kitchen towel and microwave for 15–20 seconds, or hold them briefly over a gas flame.
- The pita should be soft and pliable, not crispy.
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Ready when: Pita is soft, warm, and pliable
Tip: Do not let pita sit too long or it will dry out; assemble immediately after warming.
6
Assemble the gyros
- Lay a warm pita bread on a clean surface.
- Spread 2–3 tablespoons of the citrus-coconut dressing down the center.
- Layer on one-quarter of the seared conch, grilled peppers, and onions.
- Top with a handful of shredded red cabbage and a small handful of fresh chopped cilantro.
- Fold or roll the pita to enclose the filling.
- Repeat with the remaining three pita breads.
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Ready when: Gyro is neatly folded with filling secured and visible
Tip: If the pita tears, double it with a second pita or wrap with foil for easier handling.
7
Serve immediately
- Serve the gyros at once while the conch and vegetables are still warm and the pita is soft.
- Place each gyro on a plate with a lime wedge on the side.
- Offer any remaining citrus-coconut dressing on the side for drizzling.
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Tip: Serve immediately; the pita loses its softness as it cools.

Good to know

Tips

Fresh conch is crucial: frozen or pre-cooked conch will not achieve the tender texture this recipe needs. Ask your fishmonger to tenderize or pound the conch if you're not confident. Overmarinating in citrus will toughen the meat, so respect the 90-minute maximum window.
The habanero is infused into the marinade for flavor, not heat; it is not eaten. If you want more spice in the final dish, finely mince a small piece and fold it directly into the citrus-coconut dressing, or serve extra hot sauce on the side.
This gyro is a play on Bahamian conch salad (where conch is cured raw in citrus and eaten cold) and Middle Eastern gyro format. The brief searing adds warmth and texture while respecting the delicate nature of the protein.
Assemble gyros just before serving to keep the pita soft. If eating on the go, wrap foil around the bottom half to prevent leaks and hold the filling in place.

Make ahead

The citrus-coconut dressing can be made up to 4 hours ahead and chilled. Conch can be marinated up to 2 hours in advance (do not marinate longer). Prepare vegetables (slice peppers and onions) up to 2 hours ahead and store in separate containers. Assemble and serve fresh.

Storage & reheating

These gyros are best eaten fresh and warm. Leftover components can be stored separately in airtight containers in the refrigerator for up to 1 day: conch for 1 day, dressing for 2 days, grilled vegetables for 1 day. Do not store assembled gyros as the pita will become soggy. To reheat, gently warm the conch and vegetables in a skillet over medium heat for 1–2 minutes; warm pita in foil in a 350°F oven for 2–3 minutes. Reassemble and serve.

Substitutions

fresh conch, cleaned and tenderized → Cleaned and tenderized squid, cut into thin rings, or fresh scallops cut into bite-sized pieces. Both marinate and sear similarly; squid will be chewier, scallops more delicate. Adjust marinating time to 30–45 minutes for scallops.
fresh habanero pepper → Jalapeño pepper (milder) or Scotch bonnet (hotter); or 2–3 dashes of hot sauce folded into the marinade. Adjust heat level to your preference; habanero adds Caribbean authenticity.
unsweetened coconut milk → Greek yogurt (full-fat, plain) mixed with 1 tablespoon of honey for creaminess and subtle sweetness. Coconut milk gives tropical flavor; yogurt is tangier and less rich. Use in equal measure.
warm pita bread (6-inch) → Soft flour tortillas, naan, or flatbread; or a large lettuce leaf for low-carb wrapping. Any soft bread works; adjust portion size as needed. Lettuce will be more delicate but adds freshness.