Get my FREE low-carb Pasta Salad e-Book when you sign up for my FREE newsletter!

Homemade Gyro Bowl Recipe

This Homemade Gyro Bowl Recipe is seriously the real deal, minus all the unhealthy ingredients you’d get from a restaurant. 

The gyro meat comes out super flavorful and crispy, while the homemade tzatziki sauce brings it home with all those delicious Greek flavors you love. Place it on a bed of my low-carb Kaizen rice with your favorite Greek toppings and live your best low-carb life!

Homemade gyro bowl recipe in a bowl with sauce and toppings.

Low-Carb Beef & Lamb Gyro Bowl

If you love Greek food, especially gyros, you’ve got to try making this high-protein, low carb version at home. Packed with flavor and nutrition, this homemade gyro bowl is a healthier alternative to traditional takeout options. 

Gyros are one of the most popular street foods in Greece. It’s made with meat cooked on a vertical spindle and served in a pita bread wrap with tzatziki sauce, tomatoes, onions, and (sometimes) french fries.

But with this gyro bowl recipe, you can skip the pita bread and enjoy all the delicious flavors without breaking your macros. Just serve your Greek gyros over a bed of my delicious Kaizen low-carb rice, and you’ll have an easy meal that would be perfect for meal prep throughout the week (you can even find a discount code here)!

A serving of gyro bowl recipe with sauce, fork, and toppings over a gray marble surface.

Why You’ll Love It

  • A great recipe for getting your gyro fix while on a low-carb or keto diet.
  • Makes for easy meal prep or a simple weeknight meal.
  • The creamy tzatziki combined with the ground meat has so much flavor!
  • You can easily customize this dish with your favorite toppings.

Featured Ingredients

(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)

  • Walnuts: I blended walnuts to make a breadcrumb substitute for the gyro meat, which helps give it an extra tender texture.
  • Fresh parsley: Fresh herbs add a ton of flavor to any dish, and this recipe is no exception. Parsley adds an earthy freshness that balances out the savory flavors.
  • Ground beef & lamb: Traditionally, gyros are made with lamb meat, but for a more affordable and easy-to-source option, I used a mix of ground beef and lamb. 
  • Spice blend: I used a blend of Aleppo pepper, paprika, sumac, oregano, thyme, salt, and pepper to season the meat
  • Plain yogurt: Plain Greek yogurt is the base for the tangy and creamy tzatziki sauce. Look for a brand that has minimal added sugars.
  • Crumbled feta: Feta cheese adds a salty and tangy flavor to the dish, giving it that classic Greek flavor.
  • Lemon juice: Fresh lemon juice adds a tartness to the tzatziki sauce.
  • Kaizen low-carb rice: This is my own brand of low-carb rice. It has only 6 net carbs per serving and tastes just like regular rice!

Substitutions

Ground meat: If you’d rather not use lamb, you’re more than welcome to just use ground beef! I wouldn’t recommend using chicken or turkey, though, as they have a lower fat content and might not hold their shape as well. But feel free to experiment and use what you have on hand!

Feta cheese: Goat cheese is a great substitute for feta if you prefer that flavor. You can also omit the cheese altogether for a dairy-free option.

Kaizen low-carb rice: If you can’t get to my Kaizen rice in time, feel free to use cauliflower rice or regular white rice if it fits within your macros goals.

Topping ideas: Anything from cucumbers, cherry tomatoes, kalamata olives, red onions, and banana peppers would make excellent toppings for your gyro bowl. Get creative and add what ya love.

How to Make a Homemade Gryo Bowl Recipe

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!

Close-up of gyro bowl recipe in a green bowl over a gray marble surface.

STEP 1 – PREP MEAT

Process the yellow onion, 4-5 cloves garlic, walnuts, and a large handful parsley in a small food processor.

Add the processed mixture to a bowl along with the ground beef and lamb. Season with paprika, sumac, oregano, thyme, cumin, Aleppo pepper, and a couple pinches of salt and pepper

Ideally, you process this whole mixture again in the food processor, but if you are doing it manually by hand, mix VERY well.

STEP 2 – BAKE

Once everything is mixed, grab a loaf pan. Line with parchment paper. Then, tightly pack the meat mixture in. Pop it into the oven at 450°F for 45-50 minutes.

STEP 3 – FRY

Remove from the oven, tilt the loaf pan into a mug to remove the excess juices, then slice/cut into smaller strips. Spray a pan with avocado oil and pan fry for 1-2 minutes till golden and crispy on both sides.

Cooked gyro meat in a skillet for homemade gyro bowl recipe

STEP 4 – MAKE WHITE SAUCE

Make a white sauce by mixing plain yogurt, crumbled feta, 1 minced garlic, lemon juice, 2 tablespoons of fresh parsley, and a pinch of salt and fresh cracked pepper. 

Mix well, taste, and adjust to your liking.

Ingredients for gyro bowl recipe in a mini food processor.

STEP 5 – COOK RICE

Finally, get your base ready. You can use regular rice, cauliflower rice, or quinoa if you aren’t watching carbs. 

To keep this low-carb, I used my Kaizen low-carb and high protein rice (just 6 net carbs + 20g protein per serving).

STEP 6 – ASSEMBLE & SERVE

When rice is cooked, add a serving to the bowl, some gyro, tomato, Persian cucumbers, and fresh herbs. Drizzle it up with the white sauce and more crumbled feta. Enjoy!

FAQ

Can the meat be frozen ahead of time?

Yes. I’d only freeze it while it’s raw for the best results. When you’re ready to cook, just thaw it before forming into the meatloaf and cooking.

Close up of gyro bowl recipe with fork, sauce, and toppings.

What lean/fat percentage beef did you use for this?

I used 85/15, but anything works really!

Is there an alternative to baking this?

Baking would be the best way to ensure everything melts together and creates that firm-packed gyro meat, but you could also make patties or meatballs on the stovetop too!

Storage

​For best results, store the cooked meat and tzatziki sauce separately in airtight containers in the fridge for up to 4 days.

When ready to eat, simply reheat the meat in the microwave or on the stovetop and assemble your gyro bowl.

More Recipes You’ll Love

Yield: 4-6 servings

Homemade Gyro Bowl

Homemade gyro bowl recipe in a bowl with sauce and toppings.

Packed with nutrition and all the Greek flavors you love, this homemade gyro bowl recipe is a healthier alternative to traditional takeout options.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 medium yellow onion
  • 4-5 cloves garlic
  • 1/2 cup walnuts
  • fresh parsley, divided
  • 1 lb. ground beef
  • 1 lb. ground lamb
  • 1 tbsp paprika
  • 1 tbsp sumac
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1/2 to 1 tsp ground cumin
  • 1/2 tbsp Aleppo pepper
  • salt and pepper, divided
  • avocado oil
  • 1/2 cup plain yogurt
  • 2-3 tbsp crumbled feta cheese
  • whole garlic, minced
  • 1-2 tbsp fresh lemon juice
  • Kaizen low-carb rice

Optional Toppings

  • sliced tomato
  • sliced Persian cucumber
  • fresh herbs of choice
  • more crumbled feta

Instructions

    1. Preheat the oven to 450°F. Line a loaf pan with parchment paper and set aside.
    2. Process the yellow onion, 4-5 cloves garlic, walnuts, and a large handful parsley in a small food processor.
    3. Add the processed mixture to a bowl along with the ground beef and lamb. Season with paprika, sumac, oregano, thyme, cumin, Aleppo pepper, and a couple pinches of salt and pepper. Ideally, you process this whole mixture again in the food processor, but if you are doing it manually by hand, mix VERY well.
    4. Tightly pack the meat mixture into your prepared pan. Transfer to the oven and bake at 450°F for 45-50 minutes.
    5. Remove from the oven, tilt the loaf pan into a mug to remove the excess fat/juices, and let it cool for at least 10 minutes or until you can easily remove the meat loaf from the pan.
    6. Slice the meat into smaller strips. Spray a pan with avocado oil and pan fry the strips for 1-2 minutes or until they are golden and crispy on both sides.
    7. Make a white sauce by mixing plain yogurt, crumbled feta, 1 minced garlic, lemon juice, 2 tbsp fresh parsley, and a pinch of salt and fresh cracked pepper. Mix well, taste, and adjust to your liking.
    8. Finally, get your base ready. You can use regular rice, cauliflower rice, or quinoa if you aren’t watching carbs. To keep this low-carb, I used my Kaizen low-carb rice and prepared it according to package instructions.
    9. When the rice is cooked, add a serving to the bowl, some gyro meat, and your toppings of choice. I like this with tomato, Persian cucumbers, and fresh herbs. Drizzle it up with the white sauce and more crumbled feta.

Notes

​For best results, store the cooked meat and tzatziki sauce separately in airtight containers in the fridge for up to 4 days.

When ready to eat, simply reheat the meat in the microwave or on the stovetop and assemble your gyro bowl.

Disclaimer: This post contains affiliate links. This means I may earn a commission should you chose to make a purchase using my link. I love all of these companies and products, and know that you will too!

Skip to Recipe