Pregnancy Friendly Classic Lamb Gyros
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Learn more →Ingredients
4 servings
For the lamb loaf
- 1 lb ground lamb
Ingredient noteCook all meat thoroughly when pregnant.
- ½ medium yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- 1 tsp salt
- 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
- 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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