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

I call this my Gyro Meatball Bowl, where lamb or beef meatballs spiced just like roasted gyro meat rest on tender lemon rice with creamy tzatziki and a quick tomato and cucumber salad, and the combination might surprise you.

I can’t resist these gyro bowls. Loaded, messy and full of flavor, the meatballs taste just like roasted gyro meat and sit on bright lemon rice that keeps you reaching for another bite.

I make mine with ground lamb or beef and I fold plain Greek yogurt into the sauce so it stays creamy and tangy but not heavy. It’s one of those dinners I make on repeat when I want something fast but impressive, and yeah my kids actually ask for seconds.

There’s a small trick I use with the meatballs that makes them unbelievably juicy. My Gyro Meatball Bowl always disappears fast.

Ingredients

• Ground lamb or beef: rich protein and iron, gives savory, juicy meatiness, slightly fatty.
• Greek yogurt: thick, tangy, high in protein and probiotics, cools and creams sauces.
• Cucumber: watery, crunchy, adds freshness and mild sweetness, it hydrates and lightens bowls.
• Lemon: bright acidic zip, adds sour freshness, boosts flavor and cuts richness.
• Long grain rice: starchy base, gives carbs for energy, soaks up lemony flavors.
• Parsley: herbaceous, adds green freshness and some vitamin C, its light bitter notes.
• Extra virgin olive oil: healthy fats, fruity aroma, helps carry flavors and add richness.
• Cherry tomatoes: juicy, slightly sweet and acidic, add color, vitamin C and freshness.
• Feta cheese: tangy, salty, crumbly, adds creamy pop and umami in small bites.

Ingredient Quantities

• 1 lb (450 g) ground lamb or beef, or a mix
• 1 small yellow onion, finely grated
• 2 cloves garlic, minced
• 1/3 cup plain breadcrumbs
• 1 large egg
• 1/2 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup (240 g) plain Greek yogurt, full fat
• 1 small English cucumber, grated (for tzatziki)
• 2 cloves garlic, minced (for tzatziki)
• 1 tbsp fresh dill, chopped or 1 tsp dried dill
• 1 tbsp lemon juice (for tzatziki)
• 1 tbsp extra virgin olive oil (for tzatziki)
• 1 cup long grain rice (basmati or jasmine)
• 1 3/4 cups low sodium chicken broth or water
• 1 tbsp butter or olive oil (for the rice)
• zest of 1 lemon
• 2 tbsp fresh lemon juice (for the rice)
• 1/2 tsp salt (for the rice)
• 2 cups cherry tomatoes, halved or 2 medium tomatoes, chopped
• 1 medium cucumber, diced (for salad)
• 1/4 small red onion, thinly sliced
• 2 tbsp extra virgin olive oil (for salad)
• 1 tbsp red wine vinegar or lemon juice (for salad)
• 1/2 tsp dried oregano (for salad)
• salt and black pepper, to taste
• 4 pita breads or flatbreads
• 1/2 cup crumbled feta cheese, optional
• lemon wedges for serving, optional
• extra olive oil for cooking or drizzling, optional
• smoked paprika or sumac for garnish, optional

How to Make this

1. Make the tzatziki first so the flavors calm down while you cook everything else: grate the small English cucumber, squeeze out as much liquid as you can in a towel, then stir it into 1 cup plain Greek yogurt with 2 minced garlic cloves, 1 tbsp chopped fresh dill or 1 tsp dried, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil and a little salt. Taste and adjust, then chill.

2. Start the lemon rice: rinse 1 cup long grain rice under cold water until water runs clear. In a pot heat 1 tbsp butter or olive oil, add the drained rice and the zest of 1 lemon and stir for a minute. Add 1 3/4 cups low sodium chicken broth or water, 1/2 tsp salt, bring to a boil, reduce to a low simmer, cover and cook until tender about 15 minutes. Turn off heat, fluff with a fork, stir in 2 tbsp fresh lemon juice and a bit more butter or oil if you like.

3. Mix the meatball mixture: in a bowl combine 1 lb ground lamb or beef, the finely grated small yellow onion, 2 minced garlic cloves, 1/3 cup plain breadcrumbs, 1 large egg, 1/2 cup chopped fresh parsley, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Don’t overwork it, just mix until homogenous. If you want, cook a tiny pinch to test seasoning.

4. Shape and chill slightly: form the meat into golf ball size meatballs, about 1 inch across. If the mix feels loose, chill 10 minutes in the fridge to firm up, it makes them hold together better.

5. Cook the meatballs: heat a thin slick of extra olive oil in a large skillet over medium heat, add meatballs in a single layer and cook, turning now and then, until nicely browned and cooked through about 8 to 10 minutes. If you prefer oven cooking, bake on a lined sheet at 400 F for 15 to 18 minutes. Drain on paper towels if needed.

6. Make the quick cucumber and tomato salad: toss 2 cups halved cherry tomatoes or 2 medium chopped tomatoes with 1 medium diced cucumber, 1/4 small red onion thinly sliced, 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar or lemon juice, 1/2 tsp dried oregano and salt and black pepper to taste. Let it sit a few minutes so flavors meld.

7. Warm the pitas or flatbreads: heat 4 pita breads briefly in a dry skillet or in a 350 F oven for 1 to 2 minutes, brush with extra olive oil if you want, wrap in a towel to keep soft.

8. Assemble the bowls: divide the lemon rice between bowls, top with a handful of meatballs, spoon on tzatziki, add the tomato cucumber salad, crumble over 1/2 cup feta if using and drizzle a little extra olive oil.

9. Finish and serve: garnish with a pinch of smoked paprika or sumac and lemon wedges on the side. Let the bowls sit a minute so everything comes to body temp, then dig in. Quick tips: squeeze the grated cucumber dry for tzatziki, don’t overmix meat so it stays tender, and always taste a tiny cooked piece to check seasoning.

Equipment Needed

1. Large mixing bowl, for the tzatziki and the meatball mix (or use two if you wanna keep them separate)
2. Box grater or microplane, to grate the English cucumber and finely grate the onion
3. Clean kitchen towel or cheesecloth, to squeeze the grated cucumber dry
4. Medium saucepan with a tight lid, for the lemon rice
5. Large skillet or frying pan, for browning the meatballs and warming pita
6. Rimmed baking sheet lined with parchment, optional if you prefer baking the meatballs
7. Chef knife and cutting board, for tomatoes, cucumber, lemon zest and slicing onion
8. Measuring cups and spoons, for rice, broth, yogurt and all the seasonings
9. Tongs or slotted spoon plus a fork, for turning/draining meatballs and fluffing the rice

FAQ

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

• Ground lamb or beef: ground turkey, ground chicken, or a plant-based crumbled meat (use a bit more oil or an extra egg if meat is very lean)
• Plain breadcrumbs: panko, crushed saltines, or quick oats (pulse oats briefly so they bind better)
• Plain Greek yogurt (for tzatziki): full‑fat plain yogurt, labneh, sour cream, or a thick coconut yogurt for dairy free (if thinner, strain it a bit)
• Long grain rice: quinoa, bulgur, or cauliflower rice (for quinoa or bulgur use same liquid ratio, for cauliflower skip cooking time)

Pro Tips

– Tzatziki tip: squeeze the grated cucumber as dry as you can with a towel, then make the sauce and chill it for at least 30 minutes. Raw garlic mellows a lot as it sits, so add the garlic a bit at a time and taste after chilling. If the yogurt seems too thin, let it drain in a fine sieve or cheesecloth for 10 to 20 minutes to thicken it up.

– Meatball texture and seasoning: don’t overmix the meat or you’ll end up with dense rubbery balls. If the mix feels wet, squeeze a little of the onion juice out or chill it for 10 minutes so it firms. Always fry a tiny test pinch to check salt and spice, you’ll save yourself from bland meatballs.

– Browning and cooking: get the pan hot enough to brown the outside, then lower the heat so they cook through without burning. If you’re making a lot, brown in batches so you don’t crowd the pan. If you want extra guarantee they’re cooked evenly, brown first then finish in a 400 F oven for a few minutes.

– Rice and finish: rinse and toast the rice briefly for cleaner flavor, then let it rest covered off the heat for 8 to 10 minutes before fluffing. Stir in the lemon juice and zest at the end so the citrus stays bright. Warm pitas right before serving and keep them wrapped in a towel so they stay soft.