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Lamb Gyro Bowls

Lamb Gyro Bowls: The Ultimate Recipe for Greek Flavor

Create restaurant-quality Lamb Gyro Bowls at home with this easy recipe. Featuring tender marinated lamb, creamy homemade tzatziki, and fresh veggies for a perfectly balanced and delicious meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1.5 lbs boneless leg of lamb or lamb shoulder (thinly sliced into bite-sized pieces)
  • 3 tbsp olive oil
  • 1 lemon (juiced)
  • 4 cloves garlic (minced)
  • 1 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup plain Greek yogurt (full-fat recommended)
  • 1/2 cucumber (grated and squeezed dry)
  • 2 cloves garlic (minced)
  • 1 tbsp fresh dill (chopped)
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 4 cups cooked rice, quinoa, or orzo (for serving)
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (diced)
  • 1/2 cup red onion (thinly sliced)
  • 1/2 cup Kalamata olives (pitted)
  • 1/2 cup feta cheese (crumbled)

Equipment

  • large skillet

Method
 

Instructions
  1. Make the Marinade: In a medium bowl, whisk together olive oil, lemon juice, 4 cloves of minced garlic, oregano, rosemary, salt, and pepper.
  2. Marinate the Lamb: Add the sliced lamb to the bowl and toss to coat completely. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Prepare Tzatziki: While the lamb marinates, make the tzatziki. Grate the cucumber and use your hands or a cheesecloth to squeeze out all excess water. In a small bowl, combine the squeezed cucumber, Greek yogurt, 2 cloves of minced garlic, dill, lemon juice, and salt. Stir until combined. Cover and refrigerate.
  4. Cook the Lamb: Heat a large skillet over medium-high heat. Add the lamb in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-5 minutes per side, until browned and cooked through.
  5. Assemble the Bowls: Divide your cooked grain base among four bowls. Top with the cooked lamb, cherry tomatoes, diced cucumber, red onion, and Kalamata olives. Finish with a generous dollop of tzatziki and a sprinkle of crumbled feta cheese.