Low Fat Lamb Gyro
Savor the bold flavors of a Mediterranean classic with this Low Fat Lamb Gyro that’s as nourishing as it is delectable. Featuring lean ground lamb infused with aromatic spices like cumin, oregano, coriander, and paprika, this healthier twist on a beloved dish skips the heavy fats without sacrificing flavor. Topped with vibrant, crisp vegetables—cucumber, tomato, and red onion—and drizzled with a creamy non-fat Greek yogurt sauce kissed with lemon and fresh dill, every bite bursts with zest and freshness. Served on warm whole wheat pita bread and lined with romaine lettuce for added crunch, this gyro is perfect for a guilt-free indulgence. Ready in just 30 minutes, it’s the ultimate easy, nutritious meal for lovers of Mediterranean-inspired cuisine.
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Recipe Information
Ingredients
- 500 grams Lean ground lamb
- 1 tablespoon Olive oil
- 2 large Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 grams Non-fat Greek yogurt
- 1 small Cucumber, diced
- 1 medium Tomato, diced
- 1 small Red onion, thinly sliced
- 4 pieces Whole wheat pita breads
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh dill, chopped
- 4 large Romaine lettuce leaves
Instructions
In a large mixing bowl, combine the lean ground lamb with minced garlic, ground cumin, dried oregano, ground coriander, paprika, salt, and black pepper. Mix well to evenly distribute the spices.
In a large non-stick skillet, heat olive oil over medium heat. Add the spiced lamb mixture and cook for about 8-10 minutes, stirring frequently until the lamb is browned and cooked through.
In a separate bowl, prepare the yogurt sauce by mixing the non-fat Greek yogurt with lemon juice and fresh dill. Stir well until combined.
Warm the pita breads in a dry skillet or in the oven for a few minutes until soft and pliable.
To assemble the gyros, place a romaine lettuce leaf on each pita bread. Spoon a portion of the cooked lamb onto the lettuce.
Top the lamb with diced cucumber, tomato, and slices of red onion.
Drizzle each gyro with the prepared yogurt sauce.
Fold the pita sandwiches in half, wrap in parchment paper if desired, and serve immediately.
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 404 mg | 134% | |
| Sodium | 2957 mg | 129% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 17.3 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2856 mg | 61% | |
*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.
