Greek Lamb Tzatziki Gyro Bowls

These deconstructed Greek Lamb Tzatziki Gyro Bowls are everything I love in a summer dish—simple, bold, and packed with flavor. Spiced ground lamb is layered over jasmine rice with roasted zucchini, pickled red onions, fresh mint, and a generous dollop of creamy tzatziki. A drizzle of lemon harissa brings just the right amount of citrusy heat to tie it all together. Not a lamb fan? Ground beef or turkey make great substitutes without sacrificing flavor. However you make it, this is one of those meals you’ll want on repeat.

Makes: 4 servings

For the spiced lamb & onions:

1 ½ lb ground lamb, sub ground beef

½ yellow onion, diced

1 tbsp salted butter

5 garlic cloves, minced

2 tsp smoked paprika

2 tsp ground cumin

2 tsp dried oregano

1 tsp dried thyme

½ tsp chipotle chili powder

½ tsp salt

For the bases:

2 cups cooked jasmine rice

2 zucchini, cut into bite sized pieces

• Seasoned with olive oil, salt, pepper, & garlic powder.

¼ cup fresh mint, chopped

Tzatziki, I like Whole Food's 365 brand

Pickled red onions

• 1 red onion, thinly sliced into quarters (bite-sized)

• 1/2 cup water

• 1/2 cup red wine vinegar

• 1/2 cup apple cider vinegar

• 1 tbsp maple syrup (sub honey)

• fresh pepper

For the lemon harissa sauce:

2 tbsp butter, melted

1 tbsp red harissa

2 tbsp lemon juice

1 tsp honey

1 tsp smoked paprika

Instructions:

1. First, make your pickled red onions so they have time to marinate while you make the rest of the meal:

   1. Combine the water, red wine vinegar, apple cider vinegar, honey & pepper in a sauce pan over medium-low heat. Let simmer for 3 minutes.

   2. Add your sliced red onions into a glass jar or bowl and pour the vinegar mixture over top. Let sit for at least 30 minutes before using. Store in an air-tight container in the fridge for up to 2 weeks!

2. Second, start roasting your zucchini:

   1. Preheat oven or air fryer to 400°F and line a baking sheet with parchment paper (easy clean up!).

   2. Drizzle chopped zucchini with olive oil, then season with salt, pepper, & garlic powder.

   3. Spread in an even layer on the parchment paper, then roast for 15-20 minutes, or until it starts to get golden brown.

3. Third, let's make the main event!

   1. Heat a drizzle of olive oil in a skillet over medium heat. Add the ground lamb and cook, breaking up the meat until it’s mostly cooked. Then add the onions and cook for 3 minutes until softened.

   2. Add the butter, garlic, spices and ½ cup of water. Cook for another 3-5 minutes until the water has cooked out.

4. Lastly, make the lemon harissa drizzle by whisking together all the ingredients.

5. Now it's time to assemble the bowls:

   1. Rice, lamb & onions, roasted zucchini, pickle red onions, a scoop of tzatziki, a drizzle of lemon harissa sauce, and a big sprinkle of fresh mint. Enjoy!

Be sure to take a pic & tag @thepreppedpalate in your creations 📸