Paleo Lamb Gyro
Savor the bold, Mediterranean-inspired flavors of this Paleo Lamb Gyro, a wholesome twist on a classic favorite. Tender, marinated lamb is infused with a fragrant blend of garlic, oregano, cumin, and smoked paprika, seared to perfection for a mouthwatering protein-packed centerpiece. Instead of traditional pita, crisp romaine lettuce leaves serve as the perfect low-carb wrap, offering a refreshing crunch. Topped with vibrant red onion, juicy tomato, and cool cucumber, then finished with a sprinkle of fresh parsley, this dish is as nutritious as it is flavorful. With just 15 minutes of prep time and simple skillet cooking, this recipe is ideal for busy weeknights or quick meal prep. Paleo-friendly, gluten-free, and loaded with freshness, the Paleo Lamb Gyro is a crowd-pleaser that proves healthy eating can be utterly delicious!
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Recipe Information
Ingredients
- 1 pound Boneless lamb shoulder
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 large leaves Romaine lettuce leaves
- 0.5 Red onion, thinly sliced
- 1 large Tomato, chopped
- 0.5 Cucumber, diced
- 2 tablespoons Fresh parsley, chopped
Instructions
1. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper to create the marinade.
2. Cut the lamb shoulder into thin strips and add to the marinade. Toss well to ensure all pieces are coated. Marinate for at least 30 minutes, or refrigerate for up to 2 hours for deeper flavor.
3. Preheat a skillet over medium-high heat. Add the marinated lamb strips to the skillet, cooking for 7-10 minutes until the meat is browned and cooked to your desired doneness.
4. While the lamb is cooking, prepare the vegetables. Separate the romaine lettuce leaves, wash and pat them dry. Thinly slice the red onion, chop the tomato, dice the cucumber, and chop the fresh parsley.
5. Once the lamb is cooked, remove it from heat and let it rest for a few minutes.
6. To assemble the gyros, lay out the lettuce leaves and fill each with a portion of the cooked lamb. Top with sliced red onion, chopped tomato, diced cucumber, and sprinkle with fresh parsley.
7. Serve immediately, and enjoy your Paleo Lamb Gyros!
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.0 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2123 mg | 45% | |
*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.
