Description
Quick and satisfying Mediterranean-inspired lamb bowls topped with a refreshing creamy cucumber sauce.
Ingredients
Scale
- 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
Instructions
- Heat a skillet over medium heat and add olive oil if lamb is lean.
- 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.
- In a small bowl, mix yogurt, lemon juice, chopped dill or mint, and a pinch of salt. Adjust seasoning as needed.
- Prepare the base: heat rice or quinoa if needed, and prepare vegetables.
- Assemble the bowl: start with 1/2 cup cooked rice or quinoa, top with lamb, cucumbers, tomatoes, red onion, and lettuce if using.
- 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