Low Sodium Classic Lamb Gyros

Total time1 hr 30 min

Prep time20 min

Cook time1 hr

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Ingredients

4 servings

For the lamb loaf

1 lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
See all
½ medium yellow onion, roughly chopped
4 cloves garlic, roughly chopped
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
¼ tsp ground cinnamon
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the tzatziki

1 cup full-fat greek yogurt
½ medium english cucumber, grated and squeezed dry
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tbsp fresh dill, finely chopped
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp olive oil

For serving

4 pita breads
2 medium roma tomatoes, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Place the onion and garlic in a food processor and pulse until very finely minced, about 10 to 12 pulses. Transfer to a clean kitchen towel and wring out as much liquid as possible — the mixture should feel nearly dry.
2
Add the ground lamb, wrung-out onion and garlic, oregano, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper to the food processor. Process continuously for about 1 minute until the mixture is smooth and paste-like, with no visible chunks of meat.

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