Go Back
A close-up shot of a Greek lamb gyro bowl, with perfectly cooked lamb slices, diced tomatoes, cucumbers, and a dollop of tzatziki.

Lamb Gyro Bowls: The Ultimate Recipe for Greek Flavor

Create restaurant-quality Lamb Gyro Bowls at home with this easy recipe. Featuring tender marinated lamb, creamy homemade tzatziki, and fresh veggies for a perfectly balanced and delicious meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Lamb Marinade
  • 1.5 lbs boneless leg of lamb or lamb shoulder thinly sliced into bite-sized pieces
  • 3 tbsp olive oil
  • 1 lemon juiced
  • 4 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Tzatziki Sauce
  • 1 cup plain Greek yogurt full-fat recommended
  • 1/2 cucumber grated and squeezed dry
  • 2 cloves garlic minced
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 1/4 tsp salt
For Assembly
  • 4 cups cooked rice, quinoa, or orzo for serving
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup feta cheese crumbled

Equipment

  • 1 Large Skillet
  • 2 Mixing Bowls

Method
 

  1. Make the Marinade: In a medium bowl, whisk together olive oil, lemon juice, 4 cloves of minced garlic, oregano, rosemary, salt, and pepper.
  2. Marinate the Lamb: Add the sliced lamb to the bowl and toss to coat completely. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Prepare Tzatziki: While the lamb marinates, make the tzatziki. Grate the cucumber and use your hands or a cheesecloth to squeeze out all excess water. In a small bowl, combine the squeezed cucumber, Greek yogurt, 2 cloves of minced garlic, dill, lemon juice, and salt. Stir until combined. Cover and refrigerate.
  4. Cook the Lamb: Heat a large skillet over medium-high heat. Add the lamb in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-5 minutes per side, until browned and cooked through.
  5. Assemble the Bowls: Divide your cooked grain base among four bowls. Top with the cooked lamb, cherry tomatoes, diced cucumber, red onion, and Kalamata olives. Finish with a generous dollop of tzatziki and a sprinkle of crumbled feta cheese.

Notes

For the best flavor, let the lamb marinate for at least 2 hours.
Squeezing the water from the cucumber is the most important step for thick, creamy tzatziki.
Store components separately in the refrigerator for up to 4 days for easy meal prep.