Keto Gyro Salad Bowls with Tzatziki

Keto Gyro Salad Bowls

Herby lamb patties with cucumber, tomato, olives, and feta over crisp romaine, drizzled with garlicky tzatziki and finished with a bright squeeze of lemon.

Why You’ll Love This Recipe

• All the gyro flavors you crave, without the pita—low-carb and weeknight friendly.
• Juicy, well-browned lamb patties seasoned like classic gyro meat.
• Cool, garlicky tzatziki that’s thick and creamy, never watery.
• Meal-prep ready: cook patties ahead and assemble bowls in minutes.

Grocery List

• Produce: 2 romaine hearts, 1 English or 2 Persian cucumbers, cherry tomatoes, red onion, fresh dill, fresh mint, fresh parsley, 1 lemon, garlic
• Dairy: Full-fat Greek yogurt, feta cheese
• Pantry: Ground lamb, Kalamata olives, extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, dried oregano, ground cumin, ground coriander

Full Ingredients

For the Lamb Gyro Patties

• 1.25 lb (567 g) ground lamb
• 1/2 small red onion, grated (about 1/2 cup / 60 g), excess moisture squeezed
• 2 garlic cloves, finely minced or grated
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest
• 1 tbsp red wine vinegar
• 1 tbsp olive oil, for the pan (plus more as needed)
• Optional: 1/4 tsp baking soda for extra tenderness

For the Tzatziki

• 1 cup (240 g) full-fat Greek yogurt
• 1/2 English cucumber, coarsely grated (about 1 cup / 130 g)
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, finely grated
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1/4 tsp kosher salt, plus more to taste
• Pinch black pepper

For the Salad Bowls

• 2 romaine hearts, chopped (about 8 cups / 300 g)
• 1 cup (150 g) cherry tomatoes, halved
• 1 small cucumber (or remaining 1/2 English cucumber), sliced
• 1/4 small red onion, very thinly sliced
• 3/4 cup (120 g) pitted Kalamata olives
• 4 oz (113 g) feta cheese, crumbled
• 1 lemon, cut into wedges
• 1 tbsp extra-virgin olive oil, for drizzling

Step-by-Step Instructions

Step 1: Prep and drain cucumber for tzatziki

Coarsely grate 1/2 English cucumber. Toss with a big pinch of salt and let stand in a sieve for 10 minutes to draw out water. Wrap in a clean towel and squeeze very dry. This keeps the tzatziki thick and spoonable.

Step 2: Mix the tzatziki

In a bowl, combine the squeezed cucumber, Greek yogurt, lemon juice and zest, olive oil, grated garlic, dill, mint, salt, and a pinch of pepper. Stir until creamy, taste, and adjust salt or lemon. Cover and chill while you cook the lamb.

Step 3: Make the lamb mixture

In a large bowl, gently mix ground lamb with grated red onion, minced garlic, parsley, mint, oregano, cumin, coriander, salt, pepper, lemon zest, red wine vinegar, and baking soda if using. Mix just until evenly combined; do not overwork. Let the mixture rest 10 minutes to hydrate and season the meat.

Step 4: Form patties

With lightly oiled or damp hands, form 8 equal patties about 2.5 inches wide and 1/2 inch thick. Press a shallow dimple in the center of each to prevent doming. Chill the patties for 10 minutes while you preheat the pan.

Step 5: Sear the patties

Heat a large cast-iron or stainless skillet over medium-high. Add 1 tbsp olive oil. Cook patties in batches without crowding, 3–4 minutes per side, until deeply browned and the center reaches 160°F. Transfer to a plate, tent loosely with foil, and rest 5 minutes.

Step 6: Build the salad bowls

Divide chopped romaine among 4 bowls. Top each with tomatoes, sliced cucumber, red onion, olives, and crumbled feta. Drizzle a little olive oil and a tiny pinch of salt over the greens.

Step 7: Finish and serve

Set two lamb patties on each bowl. Spoon a generous dollop of tzatziki over the top. Finish with a squeeze of lemon and a crack of pepper. Add extra dill or mint if you like. Serve immediately.

Pro Tips

• For thick tzatziki, really squeeze the cucumber dry—this is the difference between creamy and watery sauce.
• Don’t overwork the lamb; mix just until tacky. A brief rest and a touch of baking soda keep patties tender.
• Get the pan hot before adding patties for a flavorful crust and less sticking. Cast iron works best.
• To tame raw onion bite, soak the sliced onion for 10 minutes in ice water, then drain and pat dry.
• Use a thermometer for perfect doneness: 160°F for ground lamb. Resting keeps juices in the meat.

Variations

• Chicken or turkey gyro bowls: Swap lamb for ground chicken or turkey; cook to 165°F and add 1 tsp olive oil to the mix for juiciness.
• Dairy-free: Use a thick unsweetened coconut yogurt for tzatziki and omit feta; add extra olives for richness.
• Cauliflower rice base: Serve patties over warm cauliflower rice with a handful of arugula for a heartier, still low-carb bowl.

Storage & Make-Ahead

Tzatziki keeps 3 days refrigerated in a sealed container. Cooked lamb patties keep 4 days refrigerated or up to 3 months frozen; reheat in a skillet over medium heat. Formed, uncooked patties can be refrigerated up to 24 hours or frozen on a sheet pan, then transferred to a freezer bag. Store salad components separately and assemble just before serving to keep the greens crisp.

Nutrition (per serving)

Approximate: 680 calories; 52 g fat; 35 g protein; 10 g total carbs; 2 g fiber; 8 g net carbs. Values vary by brand and exact ingredients.