Gyro Rice Bowls

SLOW COOKER GYRO RICE BOWLS

INGREDIENTS

·         1 pound boneless leg of lamb* (see Note) (Melissa Note:  I used chicken)

·         1/2 teaspoon salt

·         1/2 teaspoon dried rosemary

·         1/2 teaspoon dried oregano

·         1/4 cup chopped onion

·         1 clove garlic, minced

·         1/4 cup beef stock or broth

·         Brown Rice

·         Tomatoes, pickled red onion, kalamata olives, lettuce, and feta cheese for serving

Tzatziki Sauce

·         3/4 cup plain Greek yogurt

·         1/2 cup chopped cucumber, peeled and seeded

·         1 teaspoon fresh lemon juice

·         1 tablespoon fresh chopped dill

·         1/4 teaspoon garlic powder

INSTRUCTIONS

1.       In a 6-quart slow cooker, add the lamb. Using a spoon or your hands, rub in the salt, rosemary, and oregano on top. Top with onion and garlic. Pour stock/broth over top.

2.      Cover and cook on high for 4-6 hours or on low for 8-10 hours or until lamb is cooked and easily falls apart with a fork.

3.      Shred the lamb with 2 forks. Stir everything together until the juices are absorbed back into the meat (you may need to let this sit for a few minutes before stirring again).

4.      Cook the rice in the microwave according to package directions. Place rice in the bottom of each serving bowl then top with shredded lamb, tomatoes, pickled red onion, olives, lettuce, feta, and tzatziki sauce (recipe below).

For the tzatziki sauce (can be made ahead of time)

1.       In a medium bowl, mix together the yogurt, cucumber, lemon juice, dill, and garlic powder. Refrigerate for at least 1 hour before serving.

Pickled Red Onion

Ingredients

·        1 cup water

·        3/4 cup apple cider vinegar

·        1 tablespoon granulated sugar

·        1 teaspoon salt

·        1 small red onion (roughly 4-5 ounces), cut into slices

INSTRUCTIONS

1.   Whisk together the water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and whisk until sugar and salt has dissolved.

2.  Add the onion slices to a heatproof jar or container. Pour the hot vinegar mixture over the onions. Let sit at room temperature for at least 1 hour before serving. Store in the fridge in an airtight container.

NOTES

Note about buying meat: My local Whole Foods had butterflied leg of lamb pieces where I could easily buy 1 pound. If you’re not as lucky, you can either portion a leg of lamb into future meals or you can substitute a smaller cut of beef, such as chuck roast.