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Greek Beef Gyro Bowls with Lemon Couscous, Yogurt-Tahini Dressing & Pita Chips

This deconstructed version of a gyro wrap gives you everything you love—spiced ground beef, creamy sauce, fresh veggies—but served over fluffy lemon couscous for an easy, make-ahead-friendly meal. Top it off with crunchy pita chips and a drizzle of cool yogurt-tahini dressing, and you’ve got a lunch bowl worth looking forward to all week.
Prep Time20 minutes
Cook Time5 minutes
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Keyword: beef bowl, meal prep, Mediterranean, salad
Servings: 4
Author: Ruthy Kirwan

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