Ingredients
Scale
For the Meat:
- 1.5 lbs ground lamb or chicken (or a mix)
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the Tzatziki:
- 1 cup Greek yogurt (full-fat works best)
- 1 medium cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- ½ tsp salt
- 1 tbsp olive oil
For the Bowls:
- 4 cups chopped romaine lettuce
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- ½ red onion, thinly sliced
- 1 cup crumbled feta cheese
- Pita bread or rice (optional, for serving)
- Lemon wedges
Instructions
- Start by making the tzatziki so the flavors have time to meld. Grate the cucumber and then squeeze out as much liquid as you can using a clean kitchen towel or cheesecloth—this step is important so your sauce doesn’t get watery.
- Mix the squeezed cucumber with the Greek yogurt, minced garlic, lemon juice, dill, salt, and olive oil in a bowl. Stir it all together, then cover and refrigerate while you cook the meat.
- Heat the olive oil in a large skillet over medium-high heat. While it’s heating, combine the ground meat with the garlic, oregano, cumin, paprika, coriander, salt, and pepper in a bowl. Mix it well with your hands so the spices are evenly distributed.
- Add the seasoned meat to the hot skillet, breaking it up with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the meat is browned and cooked through. The edges should get a little crispy and caramelized.
- While the meat cooks, prep your vegetables. Chop the lettuce, halve the tomatoes, dice the cucumber, and slice the red onion as thinly as you can.
- To assemble the bowls, start with a base of romaine lettuce. Add a generous scoop of the cooked meat, then arrange the tomatoes, cucumbers, and red onion around the bowl.
- Sprinkle the crumbled feta over everything, then drizzle with the tzatziki sauce. Don’t be shy with the tzatziki—it’s really what makes this bowl sing.
- Serve with lemon wedges on the side for squeezing, and pita bread or rice if you want to make it more filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
