Greek Style Lamb & Tzatziki Rice Bowls

With a simple ping, bring a taste of the Mediterranean to your table with these Veetee Long Grain Rice Bowls. Tender lamb is seasoned with fragrant oregano and a hint of garlic, plus we add a drizzle of creamy tahini for the juiciest, tastiest lamb. Trust us on this one. Served over fluffy Veetee Long Grain Rice, that’s steam filtered for perfect results every single time. It’s paired with tangy pickled red onions, juicy tomatoes, briny olives, and a generous dollop of creamy tzatziki. Fresh, bright, and perfectly balanced, this dish is ideal for a weeknight meal or a relaxed weekend Easter lunch. Easy to assemble, full of flavour, and naturally shareable, it’s a fuss-free way to enjoy classic Greek flavours in every bite. We also love this one for meal prep - simply prep the components then cook your Veetee rice when you’re ready to eat!

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Ingredients

lamb mince 400 g
garlic granules 2 tsp
ground cumin 2 tsp
dried oregano 2 tsp
tahini 2 tbsp
red onion 1 (sliced)
red wine vinegar 2 tbsp
cherry tomatoes 300 g (halved)
green olives 100 g (halved)
cucumber ½
Greek yoghurt 200 g
dried mint 2 tsp
Veetee heat & eat long grain rice 520 g
lemon 1 (wedges)

Method

Cook the lamb

Heat a dash of oil in a large frying pan over a medium heat, add the lamb mince, garlic granules, ground cumin and dried oregano. Cook until it’s nicely browned, around 8 - 10 minutes.
Stir in the tahini and cook for another 2 minutes.

Make the quick pickled onions

Meanwhile, make the pickled red onions. Thinly slice the red onion, add to a bowl and sprinkle over the red wine vinegar and a pinch of salt.
Scrunch up with your hands and set aside to pickle.

Prep the rest of the ingredients

Halve the cherry tomatoes and green olives.

Make the tzatziki

Slice the cucumber in half then take out the seeds with a spoon.
Grate half of the cucumber with a coarse box grater, and thinly slice the rest (keep the sliced cucumber for when you're assembling the bowls).
Squeeze any excess water from the grated cucumber, then combine it with the Greek yoghurt and dried mint, season to taste with salt and pepper.

Cook the Veetee Long Grain Rice

Microwave the Veetee Long Grain Rice according to pack instructions, usually 2 minutes.

Plate Up

Slice the lemon into wedges.
Fluff up the Veetee Long Grain Rice with a fork, then add to your bowls.
Top with the lamb, pickled red onion, sliced cucumber, cherry tomatoes, green olives, and a generous spoon of tzatziki. Finish with a squeeze of lemon then tuck in and enjoy!