Greek Gyro & Lemon-pepper Rice Lunch Boxes

Ingrédients

Full written recipe with macros, tips & tricks, & a grocery list is available at the link in my bio.

One of my all-time favorite restaurant meals growing up was a giant lamb gyro platter with fluffy rice on the side and the whole thing absolutely slathered in hot sauce and tzatziki.

This week’s meal prep recipe brings all of those killer flavors to your table in a much more nutritionally balanced way - and it’s super easy to whip up since our “gyro meat” is made with ground lamb instead of a larger cut.

Served with some lemon-pepper rice and an absolutely bangin’ greek bean salad, this is one you’re not gonna wanna miss.

Cheers!

Lemon-pepper rice

1 1/2 cups short grain rice (270g)

1 3/4 water (415g)

Zest & juice from 1 1/2 lemons

1 tbsp butter (14g)

1/2 bunch parsley, minced

Ground lamb gyro

3 lbs 80/20 ground lamb (1360g)

1 second spray cooking oil (3g)

2 tsp diamond crystal kosher salt (6g)

3 tbsp herbs de Provence, (or sub dried oregano) (10g)

Greek bean salad

1 large english cucumber, diced

1 15oz can garbanzo beans, drained & rinsed

1 pint cherry tomatoes, diced (~225g)

6 oz feta cheese, diced (225g)

High-protein white sauce

1/2 cup 0% Greek yogurt (120g)

1/2 tsp garlic powder

Zest & Juice from 1/2 Lemon

1/2 tsp msg (optional) (tiny pinch)

Black pepper, to taste (I like a lot)

Water as needed to thin