Dairy-Free Lamb Yiros
Savor Mediterranean flavors with this Dairy-Free Lamb Yiros recipe, a delicious twist on the classic street food favorite. Perfectly marinated boneless lamb shoulder, infused with aromatic garlic, oregano, cumin, and paprika, is grilled to tender perfection with a subtle char. Wrapped in warm whole wheat pita bread and topped with crisp red onions, juicy tomatoes, and refreshing cucumber, this wholesome yiros is finished with a drizzle of creamy tahini sauce in place of yogurt, making it entirely dairy-free. Whether you're hosting a dinner party or indulging in a quick weeknight meal, this recipe delivers bold flavors and vibrant textures in every bite. Ready in under an hour (or quicker with overnight marination), it's a must-try for fans of Mediterranean cuisine and dairy-free diets alike!
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Recipe Information
Ingredients
- 500 grams Boneless lamb shoulder
- 4 pieces Garlic cloves, minced
- 60 ml Olive oil
- 2 tablespoons Lemon juice
- 2 teaspoons Oregano, dried
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 pieces Whole wheat pita breads
- 1 medium Red onion, thinly sliced
- 2 medium Tomatoes, diced
- 1 small Cucumber, diced
- 0.5 cup Fresh parsley, chopped
- 100 ml Tahini sauce
Instructions
Begin by preparing the lamb marinade. In a large bowl, combine minced garlic, olive oil, lemon juice, oregano, cumin, paprika, salt, and black pepper.
Cut the lamb shoulder into thin strips. Add the lamb strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or for best results, let it marinate overnight.
Preheat a grill pan or a non-stick skillet over medium-high heat. Once hot, add the marinated lamb strips. Cook for 8-10 minutes, stirring occasionally, until the lamb is evenly cooked and has a slight char.
While the lamb is cooking, prepare the fresh toppings: thinly slice the red onion, and dice the tomatoes and cucumber. Chop the fresh parsley.
Lightly warm the pita breads on a separate pan over low heat for about 1 minute on each side to make them pliable.
To assemble the yiros, place a serving of cooked lamb onto each pita. Top with sliced red onion, diced tomatoes, cucumber, and a sprinkle of parsley.
Drizzle tahini sauce over the fillings, then fold the pita to enclose the ingredients.
Serve the lamb yiros warm, immediately for best taste and texture.
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4221 mg | 184% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 19.6 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 4237 mg | 90% | |
*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.
