GYRO RICE BOWL
A gyro is a classic Greek dish featuring thinly sliced, seasoned meat, typically pork, chicken, or lamb, slow cooked on a vertical rotisserie. Traditionally, it’s wrapped in a warm pita with tomato, onion, and a generous dollop of tangy tzatziki sauce.
When you swap the pita for a bed of rice, you get a fantastic weeknight rice bowl that’s both delicious and fuss free. The rice bowl version keeps all those iconic flavours but cuts down on the carbs and the mess of wrapping and unwrapping. Plus, it’s quicker to assemble and easier to customise with extra veggies or a squeeze of fresh lemon. It’s a great way to enjoy the spirit of a gyro, the smoky, juicy meat and creamy sauce, while keeping things simple, satisfying, and a touch lighter during a busy week.
The key is really the combination of greek spices that get cooked through the pork mince, making the whole bite once put together giving that classic gyro taste.
GYRO RICE BOWL
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GYRO RICE BOWL 〰️
Time: 20 Minutes
Serves: 2 serves, with extras
1 brown onion
500gm pork mince
1/2 table spoon all spice
1/2 table spoon dried oregano
1/2 table spoon paprika
1/2 table spoon ground cumin
20gm fresh dill
2 garlic cloves
2 lebanese cucumbers
1/2 lemon, juice
400gm greek yoghurt
1/2 red onion
2 tomatoes
250gm jasmine rice microwave pouch
Extra virgin olive oil
Salt
Place large pan on medium heat with a glug of oil and bring up to medium heat. Whilst it comes to that, quickly roughly dice the brown onion. Add the brown onion to the pan with a pinch of salt and saute for 2 minutes. Add in the pork mince with the all spice, oregano, paprika and cumin and mix everything in together, breaking down the pork mince as you do. Once incorporated add in half a cup of water and, raise heat to high and simmer for 15 minutes, continue to cook until all liquid is gone and begins to char on the bottom. The caramelisation on the meat is important to give the gyro style smokiness.
Whilst pork cooks, begin the quick tzatziki. Grate one lebanese cucumber onto paper towel and let the the cucumber drain out some liquid into the paper. Finely dice the fresh dill, mince the garlic, juice 1/4 lemon juice and into a bowl with glug of EVOO and greek yoghurt. Add in the grated cucumber and mix together before seasoning with salt to taste.
Chop the cucumber and tomatoes into bite sized pieces and then thinly slice the red onion. Add to a bowl and season with salt to taste, the juice of 1/4 lemon and small drizzle of EVOO. Mix together and pop to the side.
Cook microwave jasmine rice and then spread half into a bowl. Top with the pork gyro meat, salad and topped with tzatziki.