Low Sodium Lamb Gyro
Indulge in the savory, Mediterranean-inspired flavors of this **Low Sodium Lamb Gyro**, a healthier twist on a beloved classic. Made with perfectly seasoned ground lamb infused with garlic, onion, and aromatic herbs like oregano, rosemary, and cumin, this gyro delivers rich, authentic taste without a heavy reliance on salt. Paired with a creamy homemade tzatziki sauce—crafted from Greek yogurt, fresh cucumber, dill, and mint—this dish is a feast of wholesome ingredients. Served in warm whole wheat pita bread and topped with vibrant slices of tomato and red onion, it’s a satisfying, low-sodium option for gyro lovers. Ready in under an hour, this recipe is perfect for a quick weeknight dinner or a crowd-pleasing weekend meal.
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Recipe Information
Ingredients
- 1 pound Ground lamb
- 2 pieces Garlic clove, minced
- 0.5 cup Onion, finely chopped
- 2 teaspoons Dried oregano
- 1 teaspoon Dried rosemary
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 1 tablespoon Fresh lemon juice
- 4 pieces Whole wheat pita bread
- 1 cup Plain Greek yogurt
- 0.5 cup Cucumber, seeded and grated
- 2 tablespoons Fresh dill, chopped
- 1 tablespoon Fresh mint, chopped
- 1 piece Tomato, thinly sliced
- 0.25 cup Red onion, thinly sliced
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, combine the ground lamb, minced garlic, chopped onion, dried oregano, dried rosemary, ground coriander, ground black pepper, ground cumin, and fresh lemon juice. Mix well until all ingredients are evenly incorporated.
Transfer the meat mixture to a loaf pan, pressing it down firmly to ensure it's compact.
Bake in the preheated oven for 30-35 minutes or until the internal temperature reaches 160°F (71°C).
While the lamb is cooking, prepare the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, chopped dill, and chopped mint. Mix well and set aside in the refrigerator until ready to serve.
Once the lamb is done baking, remove it from the oven and carefully pour out any accumulated fat. Let it rest for 10 minutes before slicing thinly.
Warm the whole wheat pita bread in the oven for a few minutes if desired.
To assemble the gyros, place a few slices of lamb onto each pita, top with sliced tomato, red onion, and a generous spoonful of tzatziki sauce.
Fold the pita over the filling and serve immediately.
Nutrition Facts
Calories |
2207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 26.3 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 562 mg | 43% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2977 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.
