Who isn’t a fan of a delicious gyro! I know they are my go-to anytime we go a county fair – I absolutely love the flavor combination. We have used our ever-popular Homemade Tzatziki Sauce and created a delicious Lamb Meatball to go with it. Toss those in a bowl with the sauce and your other classic gyro toppings and you are good to go! Feel free to make a quick batch of Quick-Pickled Onions to really take this one to the next level (these Quick Pickled Veggies would be good too)!
Looking for More Delicious Greek-Inspired Recipes?
If you love them as much as we do, you definitely need to try our Chopped Gyro Salad + Tzatziki Dressing!
Key Ingredients + Substitutions
- Ground Lamb – perfect for getting that authentic gyro meat flavor! Option to sub with ground beef, if you prefer.
- Tzatziki Sauce – it is so easy to mix up our tzatziki sauce or opt for a dairy-free tzatziki, if that’s more your thing. Your local grocery store would also have a store-bought version, if you want to hit the easy button (great option for busy weeknights).
- Whole30/Paleo – simply omit the naan bread, pita, or brown rice to keep this bowl compliant.
How To Make Gyro Bowls
Meal Prep
These delicious gyro bowls are a great option to meal prep at the beginning of the week! Simply mix up the meatball mixture and store in an airtight container in the fridge to cook later in the week. Or go all the way and cook the meatballs before storing. The sauce and any fresh veggies can also be prepped and kept cool until ready to serve!
Recipe FAQs
- What comes in a gyro bowl? Typically there is a seasoned gyro meat, fresh cucumbers, tomatoes, onions, maybe a little fresh mint, and, of course, that creamy tzatziki sauce!
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Gyro Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Stove Top or Oven
- Cuisine: Greek-Inspired
Description
A seriously delicious recipe for Gyro Bowls that is healthy and easy to make! Perfect for meal prep this week!
Ingredients
Lamb Meatballs:
- 1 pound ground lamb
- 1 egg
- 1/2 cup almond flour
- 1 tablespoon fresh mint, minced
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
Other Ingredients:
- 1 batch Tzatziki Sauce
- 3 cups cucumbers, sliced or quartered
- 2 tomatoes, sliced
- 1/4 cup quick pickled onions or raw red onions, sliced
- 1 lemon, cut into chunks
- optional: Naan bread, pita bread or brown rice for serving (omit if Whole30/Paleo)
Instructions
- Make Sauce: Make a batch of Tzatziki Sauce (or use store-bought, if you want). Set aside.
- Form Meatballs: Combine Lamb Meatball ingredients in a mixing bowl; use your hands to fully combine. Taking one tablespoon of lamb mixture at a time, create meatballs with your hand or a small dough scoop. Place on a plate.
- Cook Meatballs: Bring large cast iron skillet to medium-high heat. Add approximately a tablespoon of olive oil to the pan; swirl to coat. Sear the meatballs on all sides. Turn heat down to medium/medium-low and continue cooking until internal temperature reaches 145 degrees F (about 15 minutes).
- Build Bowls: Remove meatballs from the skillet and divide between 4 bowls. Divide any other bowl ingredients you want to use between the individual bowls.
- Serve: Enjoy with as much tzatziki sauce as you wish!
Notes
- Oven Baked Meatballs: to make the lamb meatballs in the oven simply place them on a parchment-lined baking sheet and bake (middle rack) at 435 degrees F. for 15-20 minutes or until cooked through.
- Tomatoes: in the photo I used both whole, regular tomatoes and a few cherry tomatoes – use either or both – whatever works best for you!
- Pickled Onions: if you don’t want to make pickled onions, you can just add a little raw red onion or yellow onion to the bowl.
- Flexibility: of course add more/less of the tomatoes, cucumbers, etc. as you want!
- Nutrition Info does not include the optional naan, pita, or brown rice.
Nutrition
- Serving Size: 6oz
- Calories: 252
- Sugar: 3.8 g
- Sodium: 209.8 mg
- Fat: 15.8 g
- Carbohydrates: 8.5 g
- Fiber: 1.2 g
- Protein: 14.6 g
- Cholesterol: 67.2 mg
Other Recipes You Might Like
Easy Chicken Meatballs (Baked or Stove Top)
Orange Chicken Meatballs
Buffalo Chicken Meatballs
Tikka Masala Meatballs
Ashley says
Are there any options for substituting the egg?
Deanna says
We make this every couple of weeks. It’s a family fave, along with many of your other recipes! Thank you!!
Grace says
These are so good!
Erin says
Thanks, Grace!! So glad you enjoyed it!
Amy says
Hi Erin! My 1/2 Greek husband would love these! I don’t have almond flour, but do have gluten-free all-purpose flour. Could that work? We use Whole30 and Paleo as templates for our diet but are now able to enjoy some gluten-free grains and goat’s or sheep’s milk dairy which make us happy. 🙂
Glad to have discovered your blog!
Erin says
Hi Amy! I generally say if you don’t need to use almond flour then using a breadcrumb (regular or gluten-free) is usually the best substitute! gluten-free flour *might* work but I find regular flour of any kind usually doesn’t work super well as a binder in meatballs! Hope that helps!
Ann says
WOW!!! This was delicious!!! Thank you!!!
Erin says
So happy to hear that, Ann!!
Elissa says
So good – loved this meal! Can’t wait to eat the leftovers tomorrow. The meatballs and tzatziki were delicious.
Meagan says
So simple but it’s so delicious!! Don’t skip the tzatziki sauce, it really brings the whole dish together. Yum!
Erin says
Yay!! Thanks, Meagan!
Kristen Maggitti says
My kids were very hesitant to try lamband my husband thought it would dry out for sure—NOPE! These meatballs have great flavor and were very juicy! We served over rice and cucumber/tomato salad. A great weeknight meal!
Jessica says
These were SO delicious! I went in a little skeptical, only because classic restaurant gyros are a fave and sometimes home versions just don’t quite hit. But these slap! Everything – from the scrumptious lamb meatballs to the tangy tzatziki sauce, were off the charts good! I can’t wait to eat the leftovers for lunch tomorrow. Thank you for sharing!
Erin says
So happy to hear that, Jessica!! Thanks for taking the time to come back and leave a review – I appreciate it!
Lorraine says
Love the meatball recipes! So good to have for the week. You show a meatball maker device… whose do you use!
And keep it up… they are all great.
Erin says
Hi Lorraine! I just used a tablespoon-sized cookie dough scoop to make the meatballs and it works perfectly!
Monica says
Made this last week and it was a big hit with the family! They want me to make it again this week!
Erin says
So happy to hear that!!! Thanks for taking the time to leave your feedback – I really appreciate it!