Ingredients
Gyro Meat
- 2 tablespoons extra virgin olive oil
- 1 loaf Gyro Meat, thinly sliced
Salad Ingredients
- 1 cup chopped romaine lettuce
- 3 Persian cucumbers, sliced
- 1 (15 ounce) can chickpeas, drained, rinsed
- ¾ cup chopped tomatoes
- ¼ cup thinly sliced red onions
- ½ cup crumbled feta cheese
Base and Sauce
- 4 cups Lemon Rice
- 1½ cups Tzatziki Sauce
Instructions
- Heat the oil: Heat the extra virgin olive oil in a large skillet over medium-high heat until it is glistening to ensure it is hot enough for cooking the meat.
- Cook the gyro meat: Working in batches, place the thinly sliced gyro meat into the skillet. Cook each side for 2-3 minutes until the meat becomes crispy and browned. Transfer cooked slices to a plate. Continue until all meat is cooked, about 15 minutes total.
- Assemble the bowls: Evenly divide the lemon rice between 6 serving bowls as the base of the meal.
- Add toppings: Arrange the browned gyro meat evenly over the rice in each bowl. Top with chopped romaine lettuce, sliced Persian cucumbers, drained chickpeas, chopped tomatoes, thinly sliced red onions, and crumbled feta cheese.
- Finish with sauce: Drizzle 1½ cups of tzatziki sauce evenly over the ingredients in each bowl for a creamy, cooling finish. Serve immediately.
Notes
- For a gluten-free option, verify that the gyro meat and tzatziki sauce do not contain gluten-containing ingredients.
- Lemon rice can be made ahead and stored in the refrigerator to save time.
- Adjust the amount of tzatziki sauce according to your preference for creaminess.
- Optional additions: Kalamata olives or sliced red bell peppers add extra flavor and color.
- Use a non-stick skillet for easier cooking and less oil absorption.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
