Easy Gyro Bowls

These bowls are incredibly delicious and the perfect “lazy” dinner. The most time consuming piece of this recipe is roasting the potatoes – but it is so worth it to have wonderfully, crispy potatoes on the bottom. The other key to this dish is using premade gyro meat. Costco and Trader Joe’s both have great options that are packaged and ready to go. Alternatively, you could make your own or grab some from a local mediterranean shop if you have access to one. The other thing you cannot skip for this dish is the sauce! I dropped two options – tzatziki and garlic – in the recipe and they are both so creamy and refreshing that really pull the dish together. Make one or both.

Serves: 4

Prep Time: 10 Minutes

Cook Time: 70 Minutes

Total Time: 80 Minutes

Ingredients:

• 1 Lb Golden Potatoes
• 1 Cup Shredded Red Cabbage
• 1 Cup Shredded Carrots
• 1 Cup Shredded Green Cabbage
• 1 Cucumber, Diced
• 1-2 Cups Sliced Cherry Tomatoes
• 1/2 Cup Fresh Feta, Crumbled
• 8-16oz Premade and Sliced Gyro Meat, I get mine from Costco or Trader Joe’s
• Tzatziki or Garlic Sauce for Serving
  • Tzatziki: 1 Cup Greek yogurt, 2 minced garlic cloves, 3 Tbsp freshly Chopped Dill, 2 tbsp red or white wine vinegar, 1 Lemon Juiced, salt + pepper to taste.
  • Garlic Sauce: 1 cup Greek yogurt, 2 tbsp minced garlic, 2 Tsp garlic powder, 1 tsp onion powder, 1 lemon juiced, salt + pepper to taste, 1 tbsp freshly Chopped Dill.
• Olive Oil, Salt, and Pepper

To Make:

1. The longest part of this recipe is the potatoes because we want them crispy, so let’s start with those! Preheat your oven to 450 degrees Fahrenheit.
2. Next, bring a large pot of salted water to a boil. While the water is getting up to a boil, rinse the potatoes and quarter them (if the potatoes are extra large, give them a few more cuts – ideally you want them to be around the size of a nickel).
3. Once the water boils, carefully add the potatoes and cook for about 10 minutes, or until they are tender. When they are finished, carefully drain the water and spread the cooked potatoes on a sheet pan.
4. Drizzle olive oil over the potatoes and sprinkle with salt and pepper. Give them a quick toss so they are evenly coated. Place in the oven and roast for 25 minutes. After 25 minutes, remove the pan, give them a toss and cook for another 25 minutes, or until crispy on all sides.
5. While the potatoes roast, let’s prep everything else. First, let’s make the slaw. In a large bowl, combine the shredded green and red cabbage, shredded carrots, diced cucumbers, and cherry tomatoes. Toss to mix it up and set aside.
6. Next, prep the sauce you want to use – mix all the ingredients for the sauce you want to use, or make both!
7. Now let’s heat up the gyro meat. I prefer cooking mine on the stove top to get it a little crispy. *note that likely the meat is already cooked so it doesn’t need to cook long. For the stovetop, heat a large pan over medium-high heat and once hot add in the gyro meat. Cook for 8-10 minutes until the meat starts to crisp on the edges. When finished, remove from the pan and place in a bowl until ready to serve.
8. When everything is ready to go, it is time to assemble the bowls. Start by placing some potatoes on the bottom, top with the cabbage mixture, then sprinkle with crumbled feta, add the gyro meat on top, and finally generously dollop the sauce on top!