Gyro Bowls (Meatballs With Tzatziki, Lemon Rice, And Cucumber Salad) Recipe

Cooking up these gyro bowls feels like a flavor adventure. I love the kick of savory spiced meatballs paired with zesty lemon rice, and the creamy tzatziki and fresh cucumber salad add a cool, balanced finish. This dish is seriously satisfying with every bite bursting with vibrant, authentic Mediterranean flair.

I recently made these gyro bowls and they quickly became one of my fav recipes. I used 1 lb ground lamb or beef along with a small chopped onion, 3 minced garlic cloves, an egg, and 1/3 cup breadcrumbs seasoned with 1 tsp dried oregano, 1 tsp ground cumin, and 1/2 tsp ground coriander.

The meatballs are packed with protein and, when pan-fried in olive oil, they get a nice, crispy finish. I cooked 1 1/2 cups of long-grain rice in chicken broth with 1/4 cup fresh lemon juice and the zest of 1 lemon.

Topping it off with a drizzle of olive oil and a sprinkle of parsley gives a burst of freshness on every bite. The tzatziki is made from full-fat Greek yogurt, grated cucumber, and extra garlic with lemon juice and olive oil while the cucumber salad features diced cucumber, red onion, cherry tomatoes, red wine vinegar, and mint.

This is a healthy bowl that is perfect for meal prep and Greek dinners.

Why I Like this Recipe

I love this recipe because it never fails to make my taste buds dance. First, I love the way the spiced meatballs remind me of real gyro meat – the blend of lamb and beef, the garlic, and herbs gives it a depth of flavor that just hits the spot. Second, the lemon rice adds a bright, fresh twist that perfectly balances the savory meatballs. And lastly, the creamy tzatziki and crisp cucumber salad bring a cool, refreshing kick that makes every bite fun and satisfying.

Imagine a bowl filled with meatballs that are perfectly seasoned, almost like that true gyro flavor you crave. They sit on top of this fluffy lemon rice that’s got a bit of a tang to it, thanks to the lemon juice and zest. Then you get a layer of smooth, cool tzatziki that’s full of cucumber and garlic and just the right amount of creaminess. Lastly, there’s a small burst of freshness from a cucumber salad mixed with tomatoes and red onion, which really ties everything together. It’s like each component brings its own little surprise to the table and when they all meet – well, it’s just delicious.

Ingredients

• Ground lamb or beef is rich in protein and healthy fats, adding savory flavor and hearty texture.
• Onion offers fiber and vitamins while bringing a sharp, aromatic flavor with a healthy crunch.
• Long-grain rice is a carb-rich base that is filling, mild in flavor, and soaks up juices.
• Greek yogurt is creamy and protein-packed; its tangy taste cools and binds the dish perfectly.
• Lemon juice and zest provide tang, brightness plus extra vitamin C boosting the overall flavors.
• Garlic is packed with antioxidants and adds a spicy tang and aroma to the mix.
• Cucumber gives a refreshing crunch and hydration that complements the bold spices nicely.

Ingredient Quantities

• 1 lb ground lamb or beef (or a mix of both if you like)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 egg
• 1/3 cup breadcrumbs
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and black pepper, to taste
• 1-2 tbsp olive oil for frying
• 1 1/2 cups long-grain rice
• 3 cups chicken broth or water
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 2 tbsp olive oil
• Salt, to taste
• Fresh parsley, chopped (optional)
• 2 cups full-fat Greek yogurt
• 1 medium cucumber, grated and squeezed to remove excess water
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt, to taste
• 2 tbsp chopped fresh dill (optional)
• 1 large cucumber, diced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• Salt and pepper, to taste
• A few fresh mint leaves, chopped (optional)

How to Make this

1. In a big bowl, mix together the ground meat, chopped onion, minced garlic, egg, breadcrumbs, dried oregano, ground cumin, ground coriander, and a good pinch of salt and pepper. Form the mixture into small meatballs.

2. Heat 1 to 2 tbsp of olive oil in a large skillet over medium heat and cook the meatballs until they are browned on all sides and cooked through. Remove from the skillet and set aside.

3. In a separate pot, combine the long-grain rice, chicken broth (or water), fresh lemon juice, lemon zest, 2 tbsp olive oil, and salt. Bring to a boil then lower the heat, cover, and simmer until the rice is tender and the liquid has been absorbed.

4. While the rice cooks, make the tzatziki by whisking together the Greek yogurt, grated cucumber (make sure to squeeze out all extra water), minced garlic, 1 tbsp lemon juice, 1 tbsp olive oil, and salt. Stir in the chopped fresh dill if you want that extra flavor, then refrigerate.

5. For the cucumber salad, toss the diced large cucumber, thinly sliced red onion, and halved cherry tomatoes in a large bowl. Drizzle with 1 tbsp red wine vinegar and 1 tbsp olive oil, then season with salt and pepper, and add a few chopped fresh mint leaves if using.

6. Once the rice is ready, fluff it up with a fork and stir in some chopped fresh parsley if you like.

7. To assemble your gyro bowls, start with a generous scoop of lemon rice in each bowl.

8. Arrange the meatballs on top of the rice and drizzle the creamy tzatziki all over.

9. Finally, top with a spoonful of the cucumber salad. Serve immediately and enjoy your loaded, delicious gyro bowls!

Equipment Needed

1. A large mixing bowl for combining the ground meat, onions, garlic, egg, breadcrumbs, herbs, and spices
2. A sharp knife and cutting board for chopping the onion, garlic, cucumbers, tomatoes, and herbs
3. A grater for shredding the cucumber for the tzatziki
4. A skillet for browning and cooking the meatballs in olive oil
5. A separate pot with a lid for cooking the long-grain rice in chicken broth or water
6. A whisk for blending the Greek yogurt, lemon juice, garlic, olive oil, and seasonings into the tzatziki
7. A large bowl for tossing together the cucumber salad
8. A fork for fluffing up the rice after it is done cooking
9. Measuring cups and spoons for accurately measuring ingredients like olive oil, broth, and seasonings

FAQ

Gyro Bowls (Meatballs With Tzatziki, Lemon Rice, And Cucumber Salad) Recipe Substitutions and Variations

• Ground Lamb/Beef: You can use ground turkey or chicken instead if you cant find lamb or beef.
• Breadcrumbs: If you dont have breadcrumbs laying around, try using crushed rice cakes or even some gluten free bread crumbs.
• Greek Yogurt: If full fat greek yogurt isn’t available, plain regular yogurt that’s been strained is a good swap.
• Red Wine Vinegar: Apple cider vinegar or even white wine vinegar works just fine when you run out of red wine vinegar.
• Lemon Juice and Zest: If youre out of lemon, a bit of lime juice and lime zest can do the trick, even though the flavor is a bit different.

Pro Tips

1. When mixing up your meatball ingredients, try letting the mix chill in the fridge for about 30 minutes before shaping it up. It helps bring out the flavors way better and makes the meatballs less likely to fall apart.

2. Toasting your breadcrumbs in a little bit of olive oil before incorporating them can give an extra crunch and richer flavor to the meatballs.

3. While cooking the rice, keep an eye on it and stir every now and then so it doesn’t stick to the pot or burn. A little extra care here makes a big difference to the overall dish.

4. Chill your tzatziki for at least 30 minutes (or longer if you got time) so the flavors really get to know each other what with the garlic, lemon, and cucumber. This step is super important to get that perfect tangy creaminess.