Mediterranean Greek Lamb & Olive Mezze Bowl
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
If you’ve ever found yourself craving the comforting flavors of a Greek taverna — the juicy lamb, the briny olives, the fresh herbs, the tang of feta — but didn’t want to go through the trouble of assembling multiple dishes, this Mediterranean Greek Lamb & Olive Mezze Bowl is your answer.
This recipe brings all those sun-soaked Mediterranean ingredients together in one satisfying bowl. Think of it as a deconstructed mezze platter, where every bite gives you a balance of savory, tangy, and fresh flavors.
Ingredients
250g ground lamb (or lamb strips)
½ cup cherry tomatoes, halved
½ cucumber, diced
¼ cup Kalamata olives, sliced
½ cup cooked couscous or rice
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper, to taste
¼ cup crumbled feta cheese
1 tablespoon lemon juice
Fresh parsley or mint, for garnish
Instructions
Cook the Lamb
Start by heating 1 tablespoon of olive oil in a medium skillet over medium heat. Add the ground lamb (or lamb strips) to the pan. If you’re using ground lamb, use a wooden spoon to break it up into smaller pieces as it cooks.
Let the lamb cook for 6 to 8 minutes, or until it’s browned and fully cooked through. Try not to stir too often; letting it sit helps create that golden crust that gives so much flavor. Once it’s nearly done, season it with dried oregano, garlic powder, salt, and black pepper. Stir to coat everything evenly and let it cook for another minute to allow the spices to bloom in the oil and meat juices.
If there’s excess fat in the pan, you can spoon a little off, but leave a small amount — it’s packed with flavor and helps coat the grains later.
Prepare the Base
While the lamb cooks, you can prepare your base. This recipe works beautifully with couscous or rice, depending on your preference. Couscous keeps it light and fluffy, while rice makes it heartier.
Spoon the cooked grains into your serving bowls and fluff them with a fork. If they’ve cooled, drizzle a little olive oil and toss them to keep them from clumping.
Assemble the Bowl
Now comes the fun part — building your mezze bowl. Spoon the cooked, seasoned lamb over the couscous or rice base. Arrange cherry tomatoes, diced cucumber, and sliced Kalamata olives around the lamb. The contrast of textures and colors makes the bowl look as beautiful as it tastes.
Add the Finishing Touches
Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the entire bowl. This simple dressing brings all the flavors together and adds that signature Mediterranean brightness.
Finish by sprinkling crumbled feta cheese on top. Finally, garnish with a handful of fresh parsley or mint — both add freshness, but mint gives it an especially Greek flair.
Serve the bowl warm or at room temperature.
Tips:
Don’t rush the browning: The key to flavorful lamb is giving it time to develop that golden crust. Stirring too soon prevents caramelization.
Choose quality olives: Kalamata olives are ideal for their rich, fruity flavor, but if you can’t find them, use any good-quality black or green olives.
Add a little heat: A small pinch of crushed red pepper flakes can balance the richness of the lamb.
Make it lighter: Drain any excess fat from the lamb and serve it over a bed of greens like arugula or baby spinach for a low-carb version.
Variations:
Grain Swap: Try quinoa, bulgur, or farro instead of couscous or rice. Each grain gives the bowl a different texture and nutrition profile.
Roasted Veggies: If you want a warmer, more comforting bowl, roast bell peppers, zucchini, or red onions and add them on top.
Add Creaminess: A dollop of tzatziki, hummus, or garlic yogurt sauce adds a cool contrast to the warm lamb.
Vegan Option: Replace the lamb with roasted chickpeas or sautéed mushrooms and skip the feta. You’ll still have all those Mediterranean flavors.
Make it a Wrap: Turn the same ingredients into a wrap using pita or flatbread. It’s great for on-the-go lunches.
Q&A
Q: Can I prepare this bowl ahead of time?
A: Yes. This recipe is excellent for meal prep. You can cook the lamb and grains up to three days in advance. Store the components separately in the fridge. When ready to eat, reheat the lamb and grains, then add the fresh veggies, feta, and dressing right before serving.
Q: Can I use leftover roasted lamb instead of ground lamb?
A: Absolutely. Shredded or chopped leftover roast lamb works beautifully. Just heat it up in a skillet with a touch of olive oil and the same seasonings.
Q: What kind of olives should I use if I don’t like Kalamata?
A: You can substitute with Castelvetrano olives for a milder, buttery flavor, or green olives for a sharper, more tangy taste.
Q: How can I make it more filling?
A: Add roasted chickpeas, grilled halloumi, or even a soft-boiled egg on top. These additions bring extra protein and make the bowl more substantial.
Q: Can I make this dairy-free?
A: Yes. Simply omit the feta or replace it with a plant-based cheese alternative. The lemon and herbs will still bring plenty of flavor.
Nutrition
(Estimated per serving)
Calories: ~480
Protein: 25g
Fat: 32g
Carbohydrates: 25g
Fiber: 3g
Sugars: 3g
Sodium: ~520mg
These numbers will vary slightly depending on your choice of grain, cheese, and how much oil you use.
Conclusion
The Mediterranean Greek Lamb & Olive Mezze Bowl captures everything people love about Mediterranean cooking — fresh ingredients, bold flavors, and simple preparation. Each bite combines something different: the savory richness of the lamb, the salty pop of the olives, the sweetness of the tomatoes, and the creamy tang of the feta. It’s colorful, balanced, and deeply satisfying.
What makes this dish special is how customizable it is. You can make it lighter or heartier, warm or cold, vegetarian or meaty. No matter how you serve it, it always feels like a mini Mediterranean escape in a bowl.