Greek Meze Gyros Bowl

By The Weekly  

April 18, 2018

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A refreshing veggie-packed bowl featuring juicy lamb leg steaks and yummy sweet potato chips, this meal is perfect as part of a Mediterranean diet. 

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings


4 lamb leg steaks

Zest, juice ½ lemon

2 tsps Greek seasoning

2 garlic cloves, crushed

500 g kumara, peeled, 1-cm chips

2 tbsps olive oil

2 large pita bread, cut into wedges

1 baby cos lettuce, chopped

2 Roma tomatoes, chopped

1 beetroot, peeled, grated

50 g firm feta, crumbled

½ cup tzatziki dip

⅓ cup pitted Kalamata olives

Mint leaves, to serve


1Preheat oven to hot, 200 C. Line two oven trays with baking paper.

2In a shallow dish, combine lamb, juice and zest, seasoning and garlic.

3In a large bowl, toss kumara with half oil and divide in a single layer between trays. Season. Bake 15 to 20 mins until golden and tender.

4Preheat a barbecue or chargrill on high. Cook pita bread 1 min each side until grill marks appear.

5In a large frying pan, heat remaining oil on high. Cook lamb 2 to 3 mins each side until cooked to taste. Rest, covered loosely with foil, 2 mins, then slice.

6Divide lettuce, tomato and beetroot between four bowls. Add lamb and kumara chips. Sprinkle with feta. Finish with tzatziki, olives and mint leaves. Accompany with broken pita.

Photo: Rob Shaw/