Gyro in a Bowl

The flavors of a gyro mingle together so well and I love to have them any way that I can. For this bowl, I went on the Lebanese route with homemade tabbouleh, feta, fresh mint and cinnamon flavors to round it out. This recipe for Gyro in a Bowl is so satisfying, you’ll be making it over and over again.

I am new to the Tabbouleh party and I will be showing up every single time now. Bulgur wheat is something new for me as well, but I really love it. Will definitely be finding more ways to use it. Tabbouleh is a traditional Lebanese recipe that is super high in Fiber and low in fat – making it delicious and nutritious. Some recipes swap out the tomatoes for pomegranate seeds.

Using chicken for the meatballs makes this dish a little more accessible to the kiddos. But if you wanted to go a little more authentic on the gyro flavors you could swap out for some ground lamb or even turkey. I also like to use a 1 ounce scoop to make sure the meatballs come out all the same size. I still roll them into nicer meatballs with my hands, but portioning them out makes it easier. While this recipes does have a lot of components, none of them are overly involving. It really shouldn’t be too dauting.

This bowl is a whole meal unto itself. And is pretty filling, so you could probably get away with nothing else to offer. However, I will admit that two of my boys said they would have liked to have a pita to break apart and load up for tasty bites. If you do go the pita route, be sure to warm them up in the oven for a little bit, so that they break apart easily.

Now Let’s Get Cookin’!

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Gyro in a Bowl

Enjoy the classic flavors of a gyro in a bowl over rice with homemade chicken meatballs and tabbouleh

Course Main Course

Cuisine American, Greek, Lebanese

Keyword chickpeas, cucumbers, feta, feta dressing, fresh mint, ground chicken, gyro, rice, tabbouleh

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 3 cups Long Grain Rice
• 6 cups Water
• 1 English Cucumber diced
• 2 15oz cans Chickpeas drained

For the Chicken Meatballs

• 2 lbs Ground Chicken
• 1 cup Panko Crumbs
• 1 tsp Dried Minced Onion
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 1 tsp Salt
• 1 tsp Pepper
• ½ tsp Cayenne Pepper
• ¼ cup Fresh Mint chopped

For the Tabbouleh

• 1 cup Bulger Wheat
• 2 cup Cherry Tomatoes quartered
• 3 Green Onions chopped
• 1 cup Fresh Parsley choppped
• ½ cup Fresh Mint chopped
• 2 Medium Lemons zest & juice
• 2 tbsp Oil

For the Feta Sauce

• 1 cup Greek Yogurt plain
• 2 tbsp Lemon Juice
• 1 cup Feta Cheese crumbled
• 2 Garlic Cloves minced
• 1 tbsp Parlsey
• 1 tsp Salt
• 1 tsp Pepper

Instructions

• Combine dressing ingredients in a bowl. Cover and place in refrigerator until ready to serve.
• Preheat oven to 375degF.
• In a mixing bowl combine meatball ingredients. Use a 1 oz scoop to portion out meat mixture onto a parchment paper lined baking tray. Form each portion into a round ball using the palms of your hands. Place in oven to bake for 30 minutes.
• In a sauce pan over medium high heat, add rice and water. Cover with lid and cook for 17 minutes. Remove from heat but do not remove lid until ready to serve.
• In a bowl, add bulgur wheat. Add enough water to full cover. Let sit for 10 minutes. Then drain off water and press out any excess. Add remaining tabbouleh ingredients, Stir to thoroughly combine. Cover and place in refrigerator until ready to serve.
• Build a bowl with a base of rice. Then add 5-7 meatballs, a portion of cucumbers, a portion of tabbouleh, a portion of chickpeas, and some feta dressing. Garnish with parsley and/or additional feta, if desired.