Weeknight Gyro Bowls


Have we shared gyro love stories in the past?  I don’t recall.  But if you are reading this I have a good feeling our taste buds are a match made in heaven…and if that is, in fact, the case, there’s a good chance you have a slight adoration for the gyro sandwich.  Our favorite in our neighborhood comes from this joint.  Yes, my friends, you will arrive at a  gas station.  And you will walk right past the gas pumps and in through those old, worn doors into a convenience store that has a few shotty tables sprinkled in among a a sparse inventory of mediterranean groceries and a kitchen that pumps out some of the best gyros around.  Its a hole-in-the-wall.  A gem.  And our go-to for a majority of the times we eat out with the kids.  It’s my kind of spot, without a doubt.

I don’t make gyros at home because I just can’t compete with theirs.  But this recipe for Weeknight Gyro Bowls gives me the same flavors right in the comfort of my own kitchen.  Aside from the fact that they taste top notch…they’re so very healthful and fast to make.  You’ll get them on the table in way less than 30 minutes, start to finish.





Weeknight Gyro Bowls


For the Gyro Bowls:

1 Tablespoon Olive Oil

1 Pound Ground Lamb

2 Garlic cloves, finely chopped

2 Teaspoons Dried Oregano

1 Teaspoon Onion Powder

1 Teaspoon Salt

1/8 Teaspoon Ground Allspice

1/2 Teaspoon Black Pepper

2 Cups Cooked Brown Rice, Farro or Quinoa

Chopped Tomatoes, for topping

Chopped Red Onion, for topping

Parsley, for topping

For the Tzatziki Sauce:

2 Cups Greek Yogurt (preferably full fat)

1 Small English Cucumber, seeded and finely chopped (about 1 cup)

1 Large Clove Garlic, grated or pressed

2 Teaspoons Dried Mint

1/2 Teaspoon Salt

1/4 Teaspoon Pepper


Heat olive oil in a large skillet over medium high heat.  Add the ground lamb and cook until it is just beginning to brown but is not yet thoroughly cooked through.  Drain the lamb, return it to the pan, add the spices and cook for 2 minutes over medium heat, stirring occasionally, or until it’s cooked through.

While the lamb is cooking add all of the ingredients for the tzatziki sauce into a medium sized bowl and stir well to combine.

To Assemble:  Divide the rice/quinoa/farro among four bowls.  Top with the ground lamb, tomatoes, red onion, parsley and a big dollop of tzatziki sauce.  Serves 4

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