Gyro Rice Bowl & Tzatziki Recipe

Prepare cucumber: grate cucumber on the large holes of a box grater. Place grated cucumber into a fine mesh strainer or a clean kitchen towel, sprinkle with a pinch of salt, and squeeze or press to remove as much liquid as possible (about 1–2 minutes). Measure about 3/4 cup drained grated cucumber.

Combine ingredients: in a medium bowl, stir together 1 cup Greek yogurt, 3/4 cup drained grated cucumber, 1 clove finely grated garlic, 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Chill: cover and refrigerate the tzatziki for at least 20 minutes (up to 2 hours) to allow flavors to meld. Stir before serving and adjust seasoning to taste.

Cook rice

Rinse 1 cup rice under cold water until runoff is mostly clear to remove excess starch. Combine rinsed rice, 2 cups water, 1 tsp olive oil, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.

Prep vegetables

While rice cooks, prepare vegetables: dice 1/2 cup cucumber, halve 1 cup cherry tomatoes, thinly slice 1/4 cup red onion, and chop or tear 2 cups salad greens. Place vegetables in separate small bowls or leave combined. Toss tomatoes and cucumber with a pinch of salt and 1 teaspoon lemon juice if desired.

Assemble rice bed

Divide the fluffed rice among 4 bowls (about 1/2 cup cooked rice per serving if making 2–3 servings; adjust as needed). Top rice with mixed greens, cucumber, tomatoes, red onion, and sprinkle 2 tablespoons chopped parsley across bowls.

Marinate pork

In a medium bowl, combine 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp smoked paprika, 1 1/4 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp red wine vinegar, and 1 tbsp lemon juice. Add 1.25 lb thinly sliced pork shoulder and toss to coat evenly. Let marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours.

Cook pork

Heat a large skillet over medium-high heat until hot. Add a drizzle of oil if skillet is dry. Add the marinated pork in a single layer (work in batches if needed) and cook, stirring or flipping, until edges are browned and pork is cooked through, about 6–8 minutes total depending on slice thickness. If the pork releases a lot of liquid, increase heat to evaporate quickly. Taste and adjust seasoning with a pinch of salt and pepper.

Finish

Once cooked, remove pork to a plate and squeeze a little fresh lemon juice over the top to brighten. Optionally keep pork warm in a low oven (200°F / 95°C) while finishing other components.

Divide the warm cooked pork over the rice and vegetable beds. Spoon 2–3 tablespoons of tzatziki on each bowl (or serve on the side). Scatter 1/4 cup crumbled feta across bowls if using, add optional hot sauce or harissa to taste, and tuck warmed pita alongside.

Garnish each bowl with extra chopped parsley and a lemon wedge. Serve immediately.