Description
These gluten-free Greek beef gyro bowls are packed with flavor, easy to make, and perfect for meal prep. Made with sheet pan gyro meat and fresh toppings.
Ingredients
Units
Scale
Gyro Style Meat
- 1 lb. ground beef (I like using 90% - for less fast)
- 1/3 cup greek yogurt
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon each coriander, garlic powder, onion powder, dried oregano, dried parsley and cumin
Tzataki Sauce*
- 1/2 cup sour cream
- 1 teaspoon lemon juice
- 2 inches cucumber, grated finely
- 1 garlic clove, grated finely
- pinch of each salt and pepper
- 1 teaspoon fresh or dried dill
- 1/4 teaspoon onion powder
Bowls
- 2-3 cups cooked jasmine rice
- fresh or dried dill
- 2 tablespoons or 1/4 of a small red onion, sliced thinly
- 1 cup cherry tomatoes, sliced in half
- 6 inch cucumber, sliced
- 1/2 cup feta cheese, cubed
Instructions
- Preheat your oven to 400 degrees. Cut 5 pieces of parchments paper- about 12 inches long each.
- In a mixing bowl, mix all the gyro style meat ingredients together, using a fork or your hands. Seperate the mixture into 4 equal parts (just eye ball this). Place 1 of the parts in the middle of a piece of parchment paper, cover with another piece. Using a rolling pin, gently roll the meat to form a thin (about 1/4 inch thick) layer of meat. Remove the top piece of parchment paper (reserve this piece, you can reuse it for the remaining meat). Roll the meat with the parchment paper up and place on a baking sheet tray. Repeat with remaining 3 pieces of gyro meat.
- Roast in your preheated oven for 14 minutes.
- Meanwhile, make the tzatziki sauce by mixing all the ingredients together in a small bowl. Or skip this step if you are using store bought.
- In another small bowl, combine the cucumbers, feta and cherry tomatoes together. Sprinkle with a pinch of salt and pepper.
- To assemble the bowls, I like to heat the rice up and mix in fresh or dried dill. Place some of the rice in a shallow bowl. Remove the meat from the parchment paper and cut each piece in half or 1/3’s. Place a portion next to the rice in the bowl. Then follow up with a spoonful of the cucumber and feta salad and the red onions. Serve the tzatziki on top or on the side.
Notes
I wrote in the blog post about short cuts you can use. To cut corners, buy prepared jasmine rice (already cooked or mirowaveable), store bought tzataki sauce and cubed feta. This will cut the time down by 5-10 minutes for you.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Roasting
- Cuisine: Greek