Lamb Gyro Bowl

Ingredients

• 1¼ lb ground lamb
• 1 cucumber
• 2 Roma tomatoes
• ½ red onion
• ¼ cup fresh dill
• 1 lemon
• 3 clove garlic
• 1 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 4 cup cooked basmati rice
• 4 pita bread (optional)

Steps

1. Prepare the tzatziki: finely dice half of the cucumber and mince 1 clove of garlic. In a small bowl, combine Greek yogurt, diced cucumber, minced garlic, half of the fresh dill, and a squeeze of lemon juice. Season with a pinch of salt and pepper and stir well. Refrigerate until serving.
2. Dice the remaining cucumber, tomatoes, and the other half of the red onion for the salad. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add ground lamb, breaking it up with a spoon. Cook until browned, about 7-9 minutes.
4. Drain any excess fat from the lamb. Add minced garlic (2 cloves), oregano, cumin, salt, and pepper to the skillet. Cook for another 2-3 minutes until fragrant.
5. To assemble the bowls, divide the cooked basmati rice among 4 bowls. Top each with the seasoned lamb mixture.
6. Arrange the diced cucumber, tomatoes, and red onion alongside the lamb in each bowl. Garnish with the remaining fresh dill.
7. Serve each bowl with a generous dollop of tzatziki and a side of warm pita bread, if desired.