Paleo Lamb Yiros
Elevate your weeknight dinners with this Paleo Lamb Yiros recipe – a flavorful, low-carb twist on the classic Mediterranean street food. Tender lamb shoulder is marinated in a zesty blend of olive oil, garlic, lemon juice, oregano, and cumin for irresistible depth of flavor. Grilled to perfection and served on crisp Romaine lettuce leaves, it’s topped with a vibrant cauliflower tabbouleh featuring fresh tomatoes, cucumber, red onion, and parsley. A creamy homemade tahini sauce ties it all together, making each bite deliciously satisfying. Perfect for paleo enthusiasts or anyone seeking a wholesome yet indulgent meal, these lamb yiros are easy to prepare and brimming with bold, fresh ingredients. Ready in just 90 minutes, this gluten-free delight is sure to impress at your next dinner gathering!
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Recipe Information
Ingredients
- 500 g Lamb shoulder, boneless
- 3 tbsp Olive oil
- 3 Garlic cloves, minced
- 2 tbsp Fresh lemon juice
- 2 tsp Dried oregano
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 Romaine lettuce leaves
- 1 cup Cauliflower, riced
- 2 Tomatoes, diced
- 1 Cucumber, diced
- 0.5 Red onion, finely chopped
- 0.5 cup Fresh parsley, chopped
- 0.25 cup Tahini
- 0.25 cup Water
- 1 tbsp Lemon juice
- 0.25 tsp Garlic powder
- 0.25 tsp Salt for sauce
Instructions
In a mixing bowl, combine olive oil, minced garlic, lemon juice, dried oregano, ground cumin, salt, and black pepper to create a marinade.
Cut the lamb shoulder into thin strips and add to the marinade. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
Preheat your grill or grill pan to medium-high heat. Cook the marinated lamb strips for 5-7 minutes per side, or until they are cooked through and have nice grill marks. Remove from heat and set aside.
For the cauliflower tabbouleh, steam riced cauliflower in a microwave or on the stovetop until tender, about 5 minutes. Let it cool slightly.
In a large bowl, combine the cooked cauliflower, diced tomatoes, diced cucumber, chopped red onion, and chopped parsley. Toss well to combine.
To make the tahini sauce, whisk together the tahini, water, lemon juice, garlic powder, and salt in a bowl until smooth and creamy. Adjust seasoning as needed.
To assemble the yiros, place a few grilled lamb strips in the center of each Romaine lettuce leaf.
Top the lamb with a spoonful of cauliflower tabbouleh and drizzle with tahini sauce.
Serve the Paleo Lamb Yiros immediately, allowing guests to wrap and enjoy.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 16.4 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5138 mg | 395% | |
| Iron | 21448.9 mg | 119161% | |
| Potassium | 4159 mg | 88% | |
*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.
