Heat the skillet. Begin by heating a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the ground lamb, breaking it apart with a spoon. Cook until nicely browned and crispy, about 8–10 minutes.

Season the lamb. Add garlic powder, onion powder, smoked paprika, ground cumin, dried oregano, salt, and black pepper to the lamb. Stir well to ensure the spices evenly coat the meat and cook for an additional 2 minutes.

Prepare the creamy sauce. In a small bowl, combine Greek yogurt, finely grated cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt, and black pepper. Mix until smooth and creamy, then chill.

Roast the cherry tomatoes (optional). For added flavor, preheat your oven to 400°F (200°C). Spread halved cherry tomatoes on a baking sheet, drizzle with olive oil, salt, and pepper, then roast for 10–15 minutes.

Assemble the bowls. Place a generous scoop of cooked white rice in each bowl. Top with seasoned lamb, cherry tomatoes, sliced onion, and feta cheese. Drizzle with creamy sauce and sprinkle parsley.

Serve and enjoy. Your Lamb Gyro Bowls are ready! Serve immediately while warm.