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Take lunchtime up a notch with this incredible gyro bowl! It has tender gyro meat, fluffy couscous, crunchy veggies, and zesty tzatziki all in one bowl. Healthy, hearty, and totally irresistible.

If you love Greek food as much as I do, check out this recipe for falafel, gyro meat, or tzatziki sauce! Classic dishes that taste so much better when made from scratch.

Closeup of a gyro bowl made with gyro meat slices, couscous, veggies, feta crumbles, and tzatziki sauce.

Greek Gyro Bowl

Get ready to whip up something amazing – your very own homemade gyro bowl! Imagine juicy gyro meat paired with fluffy Israeli couscous. It’s like taking your taste buds on a Mediterranean vacation in a single bowl.

Here’s the scoop: the gyro meat is super tasty and the couscous adds a cozy feel. But the real magic happens when you mix in fresh chard, cool cucumber, zesty red onion, and hearty chickpeas. Then, sprinkle some crumbly feta, drizzle tzatziki sauce, and squeeze some tangy lemon juice on top. Each bite is so flavorful, you’ll instantly become a fan!

Ingredients Needed

This is everything I used to give my gyro bowl that classic Greek flavor. Feel free to customize yours by adding more or less of your favorites! (Exact measurements are in the recipe card below.)

  • Gyro Meat: This tender, seasoned star brings bold, hearty flavors to the bowl. The great thing about homemade gyro meat is that it can easily be cut into slices and used for meal prep!
  • Israeli Couscous: The chewy couscous adds tasty texture to the mix.
  • Tzatziki: Creamy and tangy, it ties all the tastes together.
  • Chard: Adds color and some freshness.
  • Cucumber: Cool and crunchy, it contrasts with warm ingredients.
  • Red Onion: For some crunch and a pop of sweet and sharp flavor!
  • Chickpeas: Hearty and filling, chickpeas add a boost of protein and fiber.
  • Feta: No gyro bowl is complete without some crumbled feta. It’s so tangy and irresistible!
  • Lemons: Add lively brightness to every bite.

How to Make a Gyro Bowl

Making this gyro bowl isn’t just cooking; it’s creating a Mediterranean adventure for your taste buds. So grab your ingredients, follow these simple steps, and treat yourself to a mouthwatering lunch that’s as fun to make as it is to eat. It’s like bringing a taste of Greece right to your table!

  1. Prepare Dishes: Make the Gyro Meat, while it is cooling, make the Israeli Couscous.
  2. Pan-Fry: While the couscous is simmering, slice the Gyro Meat, heat a skillet over medium high heat. Add in the olive oil and sliced Gyro Meat. Pan fry the meat for about 5-8 minutes.
  3. Make Tzatziki: Make the tzatziki sauce and then set aside.
  4. Add Couscous to Bowls: Once the couscous has finished cooking, remove 4 cups of it, and evenly split it into 6 bowls. Then allow the couscous to cool for a while in the bowls while you prepare the vegetables.
  5. Add Toppings: Once the couscous has cooled a bit and the vegetables are prepared, divide the chard among the bowls, followed by the cucumber onion, chickpeas, fried gyro meat, and feta.
  6. Garnish and Serve: Top each bowl with some tzatziki sauce and lemon juice. Enjoy fresh!
  7. Properly Store Leftovers: Store leftovers in airtight containers in the fridge for up to 4 days.
3-photo collage of all the different fixings.

Tips and Variations

Ready to take your gyro bowl game to the next level? Here are a bunch of tips and tasty variations to help you customize it. Whether you’re in the mood for a protein swap, or want to add a burst of fresh flavor, these ideas will have you savoring every bite.

  • Add Extra Flavor: For some extra flavor, you can also sprinkle some Gyro Seasoning on top of the vegetables.
  • Top With Herbs: Mix fresh herbs like mint, parsley, or dill into the gyro bowl for a tasty twist.
  • Protein Boost: Include grilled chicken, shrimp, or falafel for a protein-packed alternative to gyro meat.
  • More Toppings: Add Kalamata olives and roasted red peppers for an extra burst of Mediterranean flavor.
  • Low-Carb Option: Skip the couscous and serve the gyro meat and veggies over a bed of greens for a lighter version.
Top-down view of a gyro bowl.

Storing for Later

When storing leftovers, I recommend storing the meat, couscous, and vegetables in separate containers to keep everything from becoming mushy in the fridge. Your gyro bowl fixings will last for up to 4 days. To serve warm, reheat gyro meat slices and couscous over the stove before assembling.

Taking a bite of gyro meat with a fork.

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Gyro Bowl

By: Alyssa Rivers
Take lunchtime up a notch with this incredible gyro bowl! It has tender gyro meat, fluffy couscous, crunchy veggies, and zesty tzatziki all in one bowl. Healthy, hearty, and totally irresistible.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 people

Ingredients 

  • 1 loaf Gyro Meat
  • 2 teaspoons olive oil
  • 4 cups Israeli Couscous
  • 2 cups Tzatziki
  • 2 cups chard chopped
  • 3 roma tomatoes chopped
  • 1 large cucumber chopped
  • ½ red onion thinly sliced
  • ½ cup chickpeas drained and rinsed
  • 1 cup feta
  • 2 lemons sliced

Instructions 

  • Make the Gyro Meat, while it is cooling, make the Israeli Couscous.
  • While the couscous is simmering, slice the Gyro Meat, heat a skillet over medium high heat. Add in the olive oil and sliced Gyro Meat. Pan fry the meat for about 5-8 minutes.
  • Make the tzatziki sauce and set aside.
  • Once the couscous has finished cooking, remove 4 cups of it, and evenly split it into 6 bowls. Allow the couscous to cool for a while in the bowls while you prepare the vegetables.
  • Once the couscous has cooled a bit and the vegetables are prepared, divide the chard among the bowls, followed by the cucumber onion, chickpeas, fried gyro meat, and feta.
  • Top each bowl with some tzatziki sauce and lemon juice. Enjoy fresh!
  • Store leftovers in airtight containers in the fridge for up to 4 days.

Nutrition

Calories: 1073kcalCarbohydrates: 158gProtein: 38gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 69mgSodium: 1092mgPotassium: 789mgFiber: 13gSugar: 9gVitamin A: 2111IUVitamin C: 44mgCalcium: 438mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, lunch
Cuisine: Greek
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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