Low Sodium Paleo Greek Lamb Gyros

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the tzatziki

1 medium cucumber
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 cup coconut yogurt, plain unsweetened
2 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the lamb

1 ½ lb ground lamb
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp olive oil

For serving

8 large butter lettuce leaves
1 cup cherry tomatoes, halved
½ medium red onion, thinly sliced
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
Make the tzatziki: Grate the cucumber on the large holes of a box grater, then transfer to a fine-mesh strainer set over a bowl. Sprinkle with a pinch of salt, toss to combine, and let drain for 30 minutes. Squeeze the cucumber firmly in your hands to remove as much liquid as possible.
2
In a mixing bowl, stir together the coconut yogurt, drained cucumber, dill, lemon juice, olive oil, and 1/4 tsp salt until combined. Taste and adjust seasoning, then refrigerate until ready to serve.

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