Gluten-Free Lamb Gyro
Indulge in the irresistible flavors of this Gluten-Free Lamb Gyro, a wholesome and allergy-friendly twist on the classic Mediterranean favorite. Featuring tender, oven-roasted lamb seasoned with aromatic spices like oregano, cumin, and rosemary, this recipe delivers bold, savory bites in every mouthful. The lamb is nestled in soft, homemade gluten-free flatbreads that are quick and easy to prepare on the stovetop. Topped with crunchy cucumber, juicy tomato, tangy red onion, crumbled feta, and creamy tzatziki sauce, this gyro delivers a perfect balance of textures and flavors. Ready in just over an hour, this recipe is ideal for a satisfying weeknight dinner or a crowd-pleasing weekend meal. Perfect for those seeking gluten-free options without compromising on taste, these gyros are a guaranteed family favorite!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 large Onion, finely grated
- 3 Garlic cloves, minced
- 1 teaspoon Oregano, dried
- 1 teaspoon Cumin, ground
- 1 teaspoon Coriander, ground
- 1 teaspoon Rosemary, dried
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 120 grams Plain Greek yogurt
- 1 tablespoon Olive oil
- 60 milliliters Water
- 1 small Cucumber, sliced
- 1 medium Tomato, sliced
- 0.5 Red onion, thinly sliced
- 50 grams Feta cheese, crumbled
- 120 grams Tzatziki sauce
Instructions
In a large mixing bowl, combine ground lamb, grated onion, minced garlic, oregano, cumin, coriander, rosemary, salt, and black pepper. Mix well until all ingredients are well incorporated.
Shape the lamb mixture into a loaf shape, then wrap tightly in plastic wrap. Refrigerate for at least 30 minutes to allow flavors to meld.
For the gluten-free flatbreads, in a bowl, whisk together gluten-free flour with baking powder and a pinch of salt.
Create a well in the center and add Greek yogurt, olive oil, and water. Mix until dough forms. If it's too sticky, slowly add more flour until manageable.
Divide the dough into 4 equal pieces and roll each into a thin circle, about 6 inches in diameter.
Heat a non-stick skillet over medium heat and cook each flatbread for 2 minutes on each side or until lightly browned. Set aside and keep warm.
Preheat the oven to 180°C (350°F). Unwrap the lamb loaf and place it on a lined baking pan.
Bake in the preheated oven for 25-30 minutes or until cooked through, registering at least 70°C (158°F) internally. Remove from oven and let rest for 5 minutes.
Slice the cooked lamb thinly.
To assemble the gluten-free gyros, place a few slices of lamb on each flatbread. Add cucumber slices, tomato slices, red onion, feta cheese, and a dollop of tzatziki sauce.
Wrap the flatbread around the filling and serve immediately.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 6894 mg | 300% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 21.9 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 725 mg | 56% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2984 mg | 63% | |
*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.
