Paleo Greek Lamb Gyros
Greek street food gets a grain-free makeover here, and honestly, it might be even more satisfying than the original. Juicy ground lamb patties are seasoned with oregano, cumin, coriander, and smoked paprika, then seared until deeply browned and served in crisp butter lettuce cups instead of flatbread — all the flavor, none of the pita. The real star is the tzatziki, made with coconut yogurt and freshly grated cucumber that gets properly drained so it stays thick and creamy rather than watery. A squeeze of lemon, fresh dill, and a drizzle of olive oil round it out into a sauce that tastes far more indulgent than it has any right to be. Traditional gyros rely on dairy-based yogurt and wheat wraps, so this version does the work of swapping both without sacrificing the dish's soul. Cherry tomatoes, thin-sliced red onion, and optional fresh parsley finish each lettuce wrap with color and crunch. This recipe serves four and comes together in under an hour, making it a genuinely weeknight-friendly way to eat like you're at a Mediterranean taverna.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!