Low Carb Lamb Yiros
Satisfy your craving for Mediterranean-inspired flavors with this delicious Low Carb Lamb Yiros recipe, a healthier twist on the classic Greek street food. Tender lamb shoulder is marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic spices like oregano, thyme, and cumin, then grilled to perfection. Served on warm low-carb flatbreads and loaded with crisp lettuce, juicy tomatoes, and tangy cucumber yogurt sauce, this guilt-free yiros is bursting with vibrant textures and flavors. Ready in just over an hour, this easy, 4-serving recipe is perfect for a quick weeknight dinner or meal prep. Enjoy this keto-friendly yiros without compromising on taste or tradition!
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Recipe Information
Ingredients
- 500 grams Lamb shoulder
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 units Garlic cloves
- 1 tablespoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Greek yogurt
- 1 unit Cucumber
- 2 units Tomatoes
- 0.5 unit Red onion
- 4 units Lettuce leaves
- 4 units Low-carb flatbreads
Instructions
Begin by cutting the lamb shoulder into small, bite-sized pieces and place in a large mixing bowl.
Add olive oil, lemon juice, minced garlic, oregano, thyme, cumin, salt, and black pepper to the bowl with the lamb. Mix well until the lamb pieces are evenly coated. Cover and marinate in the refrigerator for at least 30 minutes.
While the lamb is marinating, prepare the vegetables. Peel and grate the cucumber, then use a kitchen cloth to squeeze out excess moisture. Chop the tomatoes and thinly slice the red onion.
In a small bowl, combine the Greek yogurt with the grated cucumber to make a tangy sauce. Add a splash of lemon juice and season with salt and pepper to taste.
Preheat a grill or skillet over medium-high heat.
Once heated, cook the lamb pieces for about 8-10 minutes, stirring occasionally, until browned and cooked through. Remove from heat and set aside.
Warm the low-carb flatbreads on the grill or in a separate skillet for 1-2 minutes on each side.
To assemble the yiros, place a lettuce leaf on each flatbread, top with cooked lamb, sliced tomatoes, red onion, and a dollop of the cucumber yogurt sauce.
Carefully fold each flatbread over the filling, wrap in parchment paper or foil for easy eating, and serve warm.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 23.6 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3008 mg | 64% | |
*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.
