Gluten-Free Lamb Yiros
Elevate your dinner game with these irresistible Gluten-Free Lamb Yiros, a Mediterranean-inspired recipe that combines tender, marinated lamb with vibrant, fresh toppings. Perfectly spiced with a blend of oregano, cumin, smoked paprika, and garlic, the lamb is browned to perfection and paired with crisp cucumber, juicy tomato, tangy feta, and aromatic mint. Served on warm gluten-free flatbreads slathered with creamy Greek yogurt and fresh dill, this dish offers a mouthwatering balance of flavors and textures. Quick to prepare and naturally gluten-free, it’s a standout option for a satisfying weeknight meal or an impressive dish to share with friends. Enjoy every bite of this savory, wholesome lamb yiros experience!
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Recipe Information
Ingredients
- 500 grams lamb shoulder
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 units garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 units gluten-free flatbreads
- 1 unit tomato, sliced
- 0.5 units red onion, thinly sliced
- 0.5 units cucumber, thinly sliced
- 100 grams feta cheese, crumbled
- 0.25 cup mint leaves
- 250 grams plain Greek yogurt
- 1 tablespoon fresh dill, chopped
Instructions
In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper.
Cut the lamb shoulder into thin strips and add them to the marinade. Toss well to evenly coat the lamb, then cover and let marinate in the refrigerator for at least 2 hours, or overnight for best results.
Preheat a skillet or grill pan over medium-high heat. Add the marinated lamb strips and cook for about 4-5 minutes on each side, or until browned and cooked through. Remove from heat and let rest for 5 minutes.
Meanwhile, prepare the toppings. Slice the tomato and cucumber, thinly slice the red onion, and crumble the feta cheese.
To assemble the yiros, warm the gluten-free flatbreads on a dry pan for 1-2 minutes on each side or in the microwave for 20 seconds each.
Spread a generous amount of Greek yogurt over each flatbread, and sprinkle with fresh dill.
Divide the cooked lamb evenly among the flatbreads. Top with sliced tomato, cucumber, red onion, crumbled feta cheese, and mint leaves.
Fold the flatbreads around the filling and secure with foil or parchment paper. Serve immediately and enjoy your delicious gluten-free lamb yiros.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 22.0 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1180 mg | 91% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2825 mg | 60% | |
*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.
