Low Iodine Paleo Greek Lamb Gyros
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Learn more →Ingredients
4 servings
For the tzatziki
- 1 medium cucumber
- 1 cup coconut yogurt, plain unsweetened
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- ¼ tsp salt
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
- 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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