Gyro in a Bowl
Enjoy the classic flavors of a gyro in a bowl over rice with homemade chicken meatballs and tabbouleh
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.
Tried this recipe?Let us know how it was!