Loaded Gyro Bowls don’t play around when using the word “loaded.” There are so many flavors on display in each nourishing, exciting bowl, you’ll be bowled over! Juicy meatballs infused with zesty Greek seasonings, bright lemon rice, a refreshing cucumber and tomato salad, and all served with cool, creamy tzatziki? Mmmm, yes please! The fact you can get all these incredible components in a dish and on the table in under an hour is miraculous… but not as miraculous as actually eating these Loaded Gyro Bowls!


For the meatballs:

  • 1 pound ground beef
  • 1/4 cup onion, minced
  • 3 cloves garlic, minced
  • 1 large egg
  • 1/2 cup feta cheese, finely crumbled
  • 1 teaspoon Greek seasoning
  • 1/2 teaspoon salt

For the tzatziki:

  • 2 cloves garlic, minced
  • 1/4 teaspoon salt, plus more, to taste
  • 1/2 European cucumber, peeled and grated, drained
  • 1 cup plain yogurt, drained
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh dill, chopped
  • fresh ground black pepper, to taste
  • 1 tablespoon olive oil

For the lemon rice:

  • 2 cups rice, cooked
  • 1/2 lemon, juiced, plus more, to taste
  • 1/4 teaspoon salt, plus more, to taste

For the cucumber-tomato salad:

  • 1 cup tomatoes, halved
  • 1 cup European cucumber, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, plus more, to taste

Optional, for serving:

  • hummus, to taste
  • olive oil, to taste
  • feta, to taste, crumbled
  • Kalamata olives, to taste
  • fresh dill, to taste, chopped
  • fresh parsley, to taste, chopped
  • ground sumac, to taste
  • pita bread, to taste


Step 1 –Preheat the oven to 425 degrees F.

Step 2 –Line a baking sheet with aluminum foil or parchment paper.

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Step 3 –Lightly coat the foil or parchment paper with cooking spray.

Step 4 –In a large mixing bowl, add the ground beef, the onion, 3 cloves of the minced garlic, the egg, 1/2 cup of the crumbled feta, the Greek seasoning, and 1/2 teaspoon of the salt and, using your clean hands, gently mix together until uniformly combined.

Step 5 –Divide the beef mixture into even portions using a scoop.

Step 6 –Roll each portion into a meatball and place them on the prepared baking sheet. There should be 15-20 meatballs total.

Step 7 –Bake the meatballs until they are browned and the meat reaches an internal temperature of 145 degrees F, about 10-14 minutes.

Step 8 –On a cutting board, add the remaining garlic.

Step 9 –Sprinkle 1/4 teaspoon of the salt over the garlic, then press down and scrape the sharp end of a knife against the garlic at an angle to flatten the garlic and the salt into a paste.

Step 10 –In a medium bowl, add the garlic paste, the grated 1/2 cucumber, the drained yogurt, the mint, 1 tablespoon of the dill, the black pepper, and 1 tablespoon of the olive oil and stir well to combine.

Step 11 –Taste the tzatziki for seasoning and add the extra salt, as needed.

Step 12 –In a medium mixing bowl, add the cooked rice, the juice of 1/2 lemon juice, and 1/4 teaspoon of the salt and stir to thoroughly incorporate.

Step 13 –Taste the rice for seasoning and add the extra lemon juice and the extra salt, as needed.

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Step 14 –Add the tomatoes, the remaining diced cucumber, 1 tablespoon of the olive oil, and 1/2 teaspoon of the salt and gently stir to combine.

Step 15 –Taste the salad for seasoning and add the extra salt, as needed.

Step 16 –Divide the lemon rice evenly into four serving bowls.

Step 17 –Top the rice with the meatballs, the tzatziki, and the cucumber-tomato salad.

Step 18 –Serve with your preferred optional toppings.