This bowl has it all: savory beef, bright lemony grains, cooling sauce, fresh toppings, and something crunchy on the side. It’s make-ahead-friendly, dinner-party-ready, and totally customizable.
If I could bottle the feeling of a sunny Greek vacation and serve it in a bowl, this would be it. These Greek Beef gyro Bowls with Lemon Couscous are everything I love in a weeknight dinner: quick, colorful, flavor-packed, and totally customizable.
We’ve got zesty lemon couscous, spiced ground beef, crisp veggies, creamy yogurt-tahini drizzle, and crunchy pita chips—all layered up for the kind of bowl that checks every box.
Why You’ll Love These Greek Beef Bowls
These Greek Gyro Bowls are fast and flavorful, and they make a banging meal prep for lunches.
Yes- they’re chop heavy. But trust me when I say, the payoff is soooo worth it, my friends.
And to make it even better, every bowl is balanced with protein, carbs, crunch, and that dreamy tahini sauce.
Ingredients You’ll Need
- Ground beef (or lamb/turkey if you’re feeling it)
- Lemon couscous (pro tip: zest that lemon before you juice!)
- Cucumber, cherry tomatoes, red onion (think: perfect gyro toppings)
- Yogurt-tahini dressing
- Pita chips or flatbread
Optional: crumbled feta, olives, fresh herbs
You might also like:
Kale Salad with Pomegranate, Farro, and Spicy-Sweet Bacon
Make It Your Own
You can add fancy this salad up a ton of different ways.
- Diced red bell pepper? Sure!
- Corn? Why not.
- Diced zucchini or squash? Throw it in there. We’re throwing a big Greek party in your kitchen.
When we’re talking the starchy carbs, you can swap in riced cauliflower for the couscous. Or quinoa, tabbouleh, farro – anything goes, really. The carb makes it filling and the lemon gives it that punchy flavor!
Want a more vegetarian version? Falafel or chickpeas add protein without the meat.
And, of course, crumbled feta and briny kalamata olives add extra oomph, if you’ve got them!
Meal Prep + Storage Tips
All these components can be made ahead of time and then put together when your’e ready to eat. Just make sure you store them in sealed containers in your refrigerator for up to 5 days. When you’re ready to drizzle that dreamy yogurt-tahini dressing all over, thin it out a little with some water and olive oil until it reaches the perfect consistency.
Serving Suggestions
This Greek Gyro Salad Bowl salad can be served warm or cold. It makes a great Jar Salad (layer the beef and dressing at the bottom, then the couscous, then the greens!)
It’s also a good candidate for a family-style bar for picky eaters (aka: “build-your-own bowl” night).
Hurry! You get the ouzo, I’ll grab these Greek Gyro Bowls!
Greek Beef Gyro Bowls with Lemon Couscous, Yogurt-Tahini Dressing & Pita Chips
Ingredients
For the ground beef:
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 lemon juiced
For the yogurt-tahini sauce:
- ½ cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 small garlic clove grated or minced
- 3 tablespoons olive oil
- Salt to taste
For the lemon couscous:
- 1 cup couscous
- 2 cups water or broth follow package instructions
- 1 tbsp olive oil or butter
- Zest and juice of 1 lemon
- ½ tsp salt
- 2 tbsp chopped fresh dill
For the Salad
- 4 cups mixed salad greens
- 1 cucumber seeded and diced
- 1 cup halved cherry tomatoes
- 1 small red onion thinly sliced
- ⅓ cup crumbled feta optional
- Fresh parsley or dill for garnish
- Store-bought or homemade pita chips
Instructions
Prep Ahead:
Cook the beef:
- Heat olive oil in a skillet over medium heat.
- Add ground beef, breaking it up with a spoon.
- Sprinkle in oregano, cumin, paprika, garlic powder, salt, and pepper.
- Cook until browned and no longer pink, about 7–9 minutes.
- Squeeze lemon juice over the beef
- Transfer to a sealed container and store in the refrigerator for up to 5 days
Make the couscous:
- Cook according to package directions with water or broth.
- Stir in olive oil or butter, lemon zest, lemon juice, and salt once cooked.
- Add dill and fluff with a fork.
- Transfer to a sealed container and store in the refrigerator for up to 5 days.
Make the yogurt-tahini dressing:
- In a small bowl, whisk together yogurt, tahini, lemon juice, garlic, and salt.
- Add water 1 tablespoon at a time until the dressing is smooth and pourable.
- Transfer to a sealed container and store in the refrigerator for up to 5 days
Prepare From Prepped:
- Combine the Salad ingredients in 4 bowls
- Reheat the ground beef and couscous, if desired
- Top the salad bowls with ground beef and couscous, and drizzle the dressing on top.
- Serve with pita chips on the side
Make From Fresh:
- Follow the steps in the “Prep Ahead” section
- Combine the salad ingredients and divide among 4 bowls
- Top with the remaining cooked preparations and drizzle with sauce.
- Serve with pita chips on the side
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