Lamb Gyro Bowls with Creamy Cucumber Sauce

Lamb Gyro Bowls with Creamy Cucumber Sauce bring fast, bold Mediterranean flavor to your table. This bowl pairs spiced ground lamb with cool yogurt-cucumber sauce for a simple, satisfying meal. If you like easy bowls that fill you up and taste fresh, this recipe fits. Try it when you want a quick weeknight dinner or an impressive lunch. For a chicken version, see this chicken gyro bowl idea: Chicken Gyro Bowls.

Why make this recipe

• Quick & Easy: Ready in about 20–30 minutes.
• Simple Ingredients: Uses common spices and pantry staples.
• Balanced Flavors: Warm, spiced lamb and cool cucumber yogurt sauce.
• Flexible: Serve on rice, quinoa, or lettuce for low-carb.
• Crowd-Pleaser: Great for family dinners or small gatherings.

This version stands out because the creamy cucumber sauce is fresh and simple, and the spice mix on the lamb is straightforward but full-flavored. It comforts and impresses without long prep.

Ingredients Needed

For the bowls, use these simple parts.

• For the lamb:
• 1 lb ground lamb
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1–2 tsp olive oil (if pan seems dry)
• For the base:
• 1 cup cooked rice or cooked quinoa
• For the veg and toppings:
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• Lettuce leaves (optional)
• For the creamy cucumber sauce:
• 1/2 cup plain yogurt (Greek or regular)
• 1 tbsp lemon juice
• 1 tbsp fresh dill or mint, chopped
• Pinch of salt

Tip: Use Greek yogurt for a thicker sauce, or regular yogurt if you like it loose. For another bowl idea, try this grilled chicken option: Grilled Chicken Bowls with Broccoli & Creamy Garlic Sauce.

How to Make Lamb Gyro Bowls with Creamy Cucumber Sauce

1. Heat a skillet over medium heat. If your lamb is very lean, add 1 tsp olive oil.
2. Add the ground lamb to the hot pan. Sprinkle garlic powder, onion powder, cumin, paprika, salt, and pepper over the meat. Use a spatula to break the lamb into small pieces. Cook until browned and no longer pink, about 7–10 minutes. (Visual cue: meat should be crumbly and slightly crisp at the edges.)
3. While the lamb cooks, make the sauce. In a small bowl, mix yogurt, lemon juice, chopped dill or mint, and a pinch of salt. Taste and adjust lemon or salt. Let the sauce sit a few minutes so flavors meld—chill briefly if you like it cold.
4. Prepare the base and toppings: heat your rice or quinoa if needed. Dice cucumbers, halve cherry tomatoes, and thinly slice the red onion.
5. Build each bowl: start with 1/2 cup cooked rice or quinoa. Top with a generous scoop of cooked lamb. Add cucumbers, tomatoes, red onion, and lettuce if using.
6. Drizzle the creamy cucumber sauce over the top. Serve right away. Tip: Spoon more sauce on the side for dipping.

How to Serve Lamb Gyro Bowls with Creamy Cucumber Sauce

• Serve warm bowls right after assembling so lamb stays hot and sauce stays bright.
• Offer extra lemon wedges and more fresh herbs on the side.
• For a hands-on meal, serve ingredients separately so people can build their own bowls.
• To make wraps, spoon the mixture onto warm pita or flatbread and fold.

How to Store Lamb Gyro Bowls with Creamy Cucumber Sauce

• Fridge: Store components separately for best texture. Cooked lamb and rice last 3–4 days in airtight containers. Sauce keeps 3–4 days. Veggies are best fresh but will keep 1–2 days.
• Reheat: Warm lamb and rice in a skillet or microwave until hot. Add fresh cucumber and sauce after reheating.
• Freezer: You can freeze cooked lamb (no sauce) up to 2 months. Thaw overnight in fridge before reheating. Do not freeze yogurt sauce.

Tips to Make Lamb Gyro Bowls with Creamy Cucumber Sauce

• Use full-fat yogurt for creamier sauce.
• Toast spices briefly in the pan with lamb to deepen flavor.
• Chop cucumber small so each bite has sauce and veg.
• If lamb is fatty, drain excess oil for a lighter bowl.
• Add a pinch of chili flakes to lamb for heat.

Variation (if any)

• Ground beef or turkey: swap for lamb with same spice mix.
• Vegetarian: use seasoned cooked lentils or crumbled firm tofu instead of meat.
• Low-carb: skip rice and serve over mixed greens or cauliflower rice.
• Extra sauce: stir a little olive oil into the sauce for a silkier finish.

Helpful Notes

• Measure spices to taste; different lamb cuts vary in fat and flavor.
• Fresh herbs change the sauce: dill gives a classic taste, mint adds brightness.
• Leftover bowls make great lunches—keep sauce separate until ready to eat.
• If you like more tang, add extra lemon juice to the sauce.

Conclusion

Lamb Gyro Bowls with Creamy Cucumber Sauce are an easy, tasty meal that feels special without much work. You get warm, spiced lamb, bright vegetables, and a cooling yogurt sauce in every bite — perfect for quick dinners or for feeding a small group. If you want more gyro-style bowl ideas and different fillings, check this Gyro Bowls recipe for inspiration: Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber). If you try this recipe, please leave a comment and a star rating. What variation will you try next? Tell us below!

FAQs

Can I use ground beef or turkey instead of lamb?

Yes. Use the same spices and cook the meat the same way. Beef gives a similar rich taste; turkey is leaner and milder.

How do I make this gluten-free?

Serve over rice, quinoa, or lettuce. All listed ingredients are naturally gluten-free—just check spice blends and yogurt labels for any additives.

Can I make the sauce ahead of time?

Yes. Make the yogurt-cucumber sauce up to 3 days ahead. Keep it in a sealed container in the fridge and stir before serving.

Is this recipe freezer-friendly?

The cooked lamb freezes well up to 2 months if stored in airtight containers. Do not freeze the yogurt sauce; make it fresh or store in the fridge only.

Lamb Gyro Bowls with Creamy Cucumber Sauce

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

Quick and satisfying Mediterranean-inspired lamb bowls topped with a refreshing creamy cucumber sauce.

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Ingredients

Scale 1x2x3x

• 1 lb ground lamb
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1–2 tsp olive oil (if pan seems dry)
• 1 cup cooked rice or cooked quinoa
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• Lettuce leaves (optional)
• 1/2 cup plain yogurt (Greek or regular)
• 1 tbsp lemon juice
• 1 tbsp fresh dill or mint, chopped
• Pinch of salt

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Instructions

1. Heat a skillet over medium heat and add olive oil if lamb is lean.
2. Add ground lamb and sprinkle with garlic powder, onion powder, cumin, paprika, salt, and pepper. Cook until browned and no longer pink, about 7–10 minutes.
3. In a small bowl, mix yogurt, lemon juice, chopped dill or mint, and a pinch of salt. Adjust seasoning as needed.
4. Prepare the base: heat rice or quinoa if needed, and prepare vegetables.
5. Assemble the bowl: start with 1/2 cup cooked rice or quinoa, top with lamb, cucumbers, tomatoes, red onion, and lettuce if using.
6. Drizzle with creamy cucumber sauce and serve immediately.

Notes

For a thicker sauce, use Greek yogurt; for a looser sauce, use regular yogurt. Serve ingredients separately for a build-your-own bowl experience.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 350mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg