Dairy-Free Lamb Gyro
Elevate your weeknight menu with this irresistible Dairy-Free Lamb Gyro, a Middle Eastern-inspired dish bursting with bold, aromatic flavors and fresh, wholesome ingredients. Perfectly spiced lamb shoulder is marinated in a fragrant blend of olive oil, lemon juice, garlic, cumin, coriander, and oregano, then pan-seared to tender perfection. Wrapped in warm pita bread and layered with crisp cucumbers, juicy tomatoes, sliced red onions, fresh parsley, and a luscious tahini sauce, this gyro is a dairy-free delight that delivers all the creamy richness without the traditional yogurt. Ready in under an hour, this recipe is ideal for quick dinners, casual gatherings, or meal prep, offering a stunning balance of zest, comfort, and dietary inclusivity.
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Recipe Information
Ingredients
- 1 pound Lamb shoulder
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 units Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 units Pita bread
- 1 small Red onion
- 1 medium Tomato
- 0.5 medium Cucumber
- 0.25 cup Fresh parsley
- 0.25 cup Tahini
- 2 tablespoons Water
- 1 tablespoon Lemon juice (for sauce)
Instructions
Preheat your oven to 375°F (190°C).
Finely mince the garlic cloves.
In a mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, dried oregano, salt, and black pepper.
Cut the lamb shoulder into thin strips and add it to the marinade, making sure all pieces are coated well. Let marinate for at least 15 minutes.
While the lamb is marinating, slice the red onion, tomato, and cucumber into thin strips.
Finely chop the fresh parsley.
In a small bowl, whisk together tahini, water, and lemon juice until smooth to create a creamy sauce.
Heat a skillet over medium-high heat and add the marinated lamb. Cook for about 10 minutes, or until the lamb is fully cooked and browned on the outside.
Warm the pita bread in the oven for about 5 minutes.
To assemble the gyro, lay the warm pita bread flat, and place a generous amount of cooked lamb down the center.
Top with sliced onion, tomato, cucumber, and chopped parsley.
Drizzle the tahini sauce over the fillings.
Fold the pita in half or wrap it securely in parchment paper to hold everything together.
Serve immediately while warm.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4972 mg | 216% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 24.3 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4891 mg | 376% | |
| Iron | 21447.9 mg | 119155% | |
| Potassium | 2666 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
