Low Sodium Lamb Yiros
Savor the irresistible flavors of a classic Mediterranean dish with a healthier twist in this Low Sodium Lamb Yiros recipe. Tender slices of marinated lamb leg, infused with the vibrant tastes of Greek yogurt, lemon juice, garlic, and aromatic spices like oregano and cumin, are seared to perfection for a juicy, satisfying filling. Nestled in warm whole wheat pita bread alongside fresh, crisp vegetables like tomato, cucumber, and red onion, and finished with a hint of parsley, this dish is a deliciously wholesome meal that doesn’t compromise on taste. Perfect for a quick weeknight dinner or a crowd-pleasing lunch, this low-sodium take on lamb yiros proves you can enjoy traditional flavors with less salt. Easy to prepare in under an hour and packed with protein and fresh ingredients, this recipe is a nutritious, flavorful option the whole family will love.
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Recipe Information
Ingredients
- 500 grams Lamb leg
- 150 grams Plain Greek yogurt
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 4 pieces Whole wheat pita breads
- 2 pieces Tomato, sliced
- 0.5 pieces Red onion, thinly sliced
- 1 pieces Cucumber, diced
- 0.25 cup Fresh parsley, chopped
- 4 pieces Lettuce leaves
Instructions
Start by preparing the marinade. In a large bowl, combine Greek yogurt, lemon juice, minced garlic, dried oregano, black pepper, and ground cumin.
Slice the lamb leg into thin strips and add them to the marinade. Ensure the lamb is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
While the lamb marinates, prepare the vegetables by slicing the tomato and red onion, and dicing the cucumber. Set aside.
Heat olive oil in a large non-stick skillet over medium-high heat. Add the marinated lamb strips and cook for about 8-10 minutes until cooked through and browned, turning occasionally.
Warm the whole wheat pita breads in a dry pan or in the oven for a few minutes until soft and pliable.
To assemble the yiros, place a lettuce leaf on each pita bread, add a portion of cooked lamb, and top with sliced tomato, red onion, cucumber, and chopped parsley.
Roll up the pita into a wrap and serve immediately.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 18.6 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3253 mg | 69% | |
*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.
