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Close-up of crispy seared ground lamb crumbles and fluffy white rice in a Greek Lamb Gyro Bowl.

Greek Lamb Gyro Bowls with Creamy Tzatziki and Fluffy Rice

These Greek Lamb Gyro Bowls feature crispy seared ground lamb, fluffy steamed rice, and fresh Mediterranean vegetables topped with a thick, dill-flecked tzatziki sauce. A high-protein, vibrant meal perfect for weeknight dinners or healthy meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain white rice 185g, rinsed well
  • 1.5 cups water 360ml
  • 1 lb ground lamb 454g
  • 1 tbsp olive oil 15ml
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 cup Greek yogurt 245g, full-fat preferred
  • 1 tbsp fresh dill 4g, finely chopped
  • 1 large English cucumber sliced into half-moons
  • 2 medium Roma tomatoes diced
  • 1/2 small red onion thinly sliced
  • 1/2 cup feta cheese 75g, crumbled
  • 2 tbsp fresh parsley 8g, chopped

Equipment

  • 1 Heavy-bottomed Skillet Cast iron or stainless steel preferred for searing.
  • 1 Small Pot For steaming the rice.
  • 1 Chef's Knife For precise vegetable chopping.

Method
 

Prepare the Components
  1. Combine rinsed rice, water, and salt in a pot. Bring to a boil, cover, and simmer on low for 15 minutes. Let rest for 5 minutes before fluffing.
  2. Heat oil in a skillet over medium-high heat. Add ground lamb and let sit undisturbed for 4 minutes to brown. Break into crumbles, add garlic and oregano, and cook until edges are crispy.
  3. Stir together Greek yogurt, chopped dill, minced garlic, and a squeeze of lemon. Ensure it is thick and creamy.
  4. Layer rice in a bowl. Add seared lamb, cucumber moons, diced tomatoes, and sliced onions in sections. Top with a dollop of tzatziki, feta, and parsley.

Notes

For the best crust on the lamb, use a cast iron skillet and do not stir for the first few minutes.
Soak red onions in cold water for 5 minutes to reduce their sharp bite while maintaining crunch.