Greek mezze gyros bowls

Switch up your Mediterranean meals with this deconstructed gyros. Served simply and stylishly in a bowl, this delicious recipe is full of classic Greek flavours for a dish the whole family will love.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Greek mezze gyros bowls
  • 4 lamb leg steaks
  • 1/2 lemon, juiced, finely zested
  • 2 teaspoon greek seasoning
  • 2 clove garlic, crushed
  • 500 gram kumara, peeled, 1cm thick chips
  • 2 tablespoon olive oil
  • 2 large pitta bread, cut into wedges
  • 1 baby cos lettuce, chopped
  • 2 roma tomatoes, chopped
  • 1 beetroot, peeled, grated
  • 50 gram firm feta, crumbled
  • 1/2 cup tzatziki dip
  • 1/3 cup pitted kalamata olives
  • mint leaves to serve


Greek mezze gyros bowls
  • 1
    Preheat oven to 220°C. Line 2 oven trays with baking paper.
  • 2
    In a shallow dish combine lamb, lemon juice and zest, seasoning and garlic.
  • 3
    In a large bowl, toss kumara with half oil and divide in a single layer between trays. Season. Bake for 15-20 minutes, until golden and tender.
  • 4
    Preheat a barbecue or chargrill on high. Cook pita bread for 1 minute each side until grill marks appear.
  • 5
    In a large frying pan, heat remaining oil on high. Cook lamb for 2-3 minutes on each side, until cooked to taste. Rest, covered loosely with foil for 2 minutes, then slice.
  • 6
    Divide lettuce, tomato and beetroot among bowls. Add chips and lamb. Sprinkle with feta. Finish with tzatziki, olives and mint leaves. Accompany with broken pita.


Marinate the lamb for 30 minutes or overnight if time allows.

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