Street Gyro Bowls

Prep time: 45 min      Cook time: 1 hr      Rest time: 15 mins     Total time: 2 hrs

Makes: 2-3 bowls

Make it Carnivore-ish: Serve without iceberg lettuce, tomatoes, and onions

Make it Low (Almost Zero) Carb and Sugar-Free: Serve without tomatoes

With slices of rosemary-spiced beef-lamb meatloaf, iceberg lettuce, yellow onions, Roma tomatoes, and a large dollop of Tzatziki Sauce, these Street Gyro Bowls are a cleaner spin on the classic.

gyro bowls

What you need to make Street Gyro Bowls

Ingredients:

For the Tzatziki Sauce:

For the Street Gyro Bowls:

Equipment:

gyro bowls

How to make Street Gyro Bowls

Make the Tzatziki Sauce.

Use this recipe. Store the dressing in the fridge until you’re ready to use it.

Make the beef-lamb meatloaf.

Combine the ground beef, ground lamb, dried rosemary, and sea salt in a bowl. Mix it with your hands to ensure the dried rosemary and the salt are evenly distributed.

Place the meat mixture in your bread pan and bake at 325 degrees for 60 minutes.

gyro bowls

While the meatloaf is baking, prepare the add-ins.

If using, finely chop the iceberg lettuce and yellow onion into slivers. Dice the Roma tomatoes into rectangles or preferred shape.

Set the chopped vegetables aside.

gyro bowls

Put it all together.

Once the meatloaf is done, remove it from the oven and allow it to cool for 10-15 minutes.

Once the meatloaf is cooled, cut it into slices (as you would bread).

Optional: pan-fry the meatloaf slices in ghee, butter, or animal fat of your choice to get a golden brown crisp on both sides. I highly recommend doing this.

Add the meatloaf slices, diced tomatoes, shredded iceberg lettuce, and chopped onions to a bowl. Top with a large dollop of Tzatziki Sauce.

Devour! These bowls are best served fresh, although leftovers can be stored in the fridge for 2-3 days.

gyro bowls

gyro bowls

Tips to make the best Street Gyro Bowls

For the Tzatziki Sauce:

  • Soak up as much moisture as you can from the shredded (or diced) cucumber. If you skip this step, your sauce may come out on the runnier side.

For the Street Gyro Bowls:

  • I highly recommend pan-frying the beef-lamb meatloaf slices. It gives the meat a wonderful crisp and bread-like texture.

gyro bowls

Some more of my favorite dinner ideas:

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

One-Pan Beef Organ Scramble

Street Gyro Bowls

gyro bowls

 

Street Gyro Bowls

With slices of rosemary-spiced beef-lamb meatloaf, iceberg lettuce, yellow onions, Roma tomatoes, and a large dollop of Tzatziki Sauce, these Street Gyro Bowls are a cleaner spin on the classic.
Prep Time45 mins
Cook Time1 hr
Resting Time15 mins
Total Time2 hrs
Food Type: Main Course
Cuisine: Greek
Diet Preference: Bowl, Dinner, Egg-Free, Gluten-Free, Lunch, Nut-Free
Author: Ashley Rothstein

Equipment

  • 9x5 Bread pan
  • Cooking pan (optional)
  • Vegetable peeler (optional)
  • Vegetable grater (optional)

Ingredients

For the Tzatziki Sauce:

  • 16 oz greek yogurt
  • 1 large cucumber
  • 2 tsp minced or pureed garlic (optional; I used pureed)
  • dash sea salt

For the Street Gyro Bowls:

  • 1 lb ground beef
  • 1 lb ground lamb
  • grass-fed ghee or butter (for cooking - optional)
  • 1 tbsp dried rosemary
  • 2 tsp sea salt
  • yellow onion (to taste)
  • Roma tomatoes (to taste)
  • iceberg lettuce (to taste)

Instructions

Make the Tzatziki Sauce.

  • Use this recipe. Store the dressing in the fridge until you're ready to use it.

Make the beef-lamb meatloaf.

  • Combine the ground beef, ground lamb, dried rosemary, and sea salt in a bowl. Mix it with your hands to ensure the dried rosemary and the salt are evenly distributed.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • Place the meat mixture in your bread pan and bake at 325 degrees for 60 minutes.

While the meatloaf is baking, prepare the add-ins.

Put it all together.

  • Once the meatloaf is done, remove it from the oven and allow it to cool for 10-15 minutes.
  • Once the meatloaf is cooled, cut it into slices (as you would bread).
  • Optional: pan-fry the meatloaf slices in grass-fed ghee, butter, or animal fat of your choice to get a golden brown crisp on both sides. I highly recommend doing this.
  • Add the meatloaf slices, diced tomatoes, shredded iceberg lettuce, and chopped onions to a bowl. Top with a large dollop of Tzatziki Sauce.
  • Devour! These bowls are best served fresh, although leftovers can be stored in the fridge for 2-3 days.

 

What I used for this recipe:

Looking for other dinner ideas? Try one of these:

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

One-Pan Beef Organ Scramble

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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