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Gyro Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Erin Jensen
  • 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: Mediterranean


Gyro Bowls – a seriously delicious recipe for gyro bowls that is healthy and easy to make! Perfect for meal prep!



Lamb Meatballs:

  • 1 pound ground lamb
  • 1 egg
  • 1/2 cup fine almond flour
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon fresh mint, minced
  • 1 teaspoon garlic, minced

Other Ingredients:

  • 1 batch Tzatziki Sauce
  • 3 cups cucumbers, sliced or quartered
  • 2 tomatoes, sliced
  • 1/4 cup Pickled Onions or raw red onions
  • 1 lemon, cut into chunks 
  • (optional) Naan, pita bread or brown rice for serving (omit if Whole30/Paleo)


  1. Make a batch of Homemade Tzatziki Sauce (or use store-bought if you want). Set aside.
  2. Combine Lamb Meatball ingredients in a medium mixing bowl; mix.
  3. Taking one tablespoon of lamb mixture at a time, create meatballs with your hand or a small dough scoop. Place on a plate. 
  4. Bring large cast iron skillet to medium-high heat. Add approximately a tablespoon of olive oil to the pan; swirl to coat. 
  5. Sear the meatballs on all sides. 
  6. Turn heat down to medium/medium-low and continue cooking unit internal temperature reaches 145 degrees F (about 15 minutes).
  7. Remove from skillet and divide between 4 bowls as well as the cucumber and tomatoes. 
  8. If not Whole30/Paleo add Naan, pita bread or cooked brown rice to the bowl.
  9. Garnish with lemon chunks and pickled onions (or raw red onions).
  10. Serve with as much Homemade Tzatziki as you wish! 


  • 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 use/make pickled onions you can just add a little raw red onion or yellow onion.
  • Flexibility: of course add more/less of the tomatoes, cucumbers, etc. as you want!