Lamb Gyros With Paleo Pita Bread

Oh boy… have I got a recipe for you TODAY!

If you can’t tell, I’m pretty amped about this. Because I’ve been in quite the cooking rut lately, basically making the same 4 things over and over. But not today. Today I branched out far from the norm, and I can’t believe it actually turned out well.

By well, I mean REALLY FREAKING YUMMY! Michael raved about these gyros, so they’re hubby approved as well.

And in true fashion, this meal is super easy to make. Cause that’s just how I roll. It may look like a lot of ingredients, but NEVER FEAR! There’s a ton of the same spices repeating for different parts of the meal.

Ingredients:

Meat

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  • 1 lb ground lamb (or whatever meat you’d like)

  • 1/2 yellow onion

  • 2 cloves garlic (or 1 tsp garlic powder)

  • 1 tsp cumin

  • 1 tsp salt

  • 1/2 tsp dill

  • black pepper to taste

  • avocado oil for cooking

Rice

  • 1 cup white rice (cauliflower rice for paleo)

  • 1 cup full fat coconut milk

  • 2 tsp salt

Pita Bread

  • 2 cups arrowroot flour

  • 1/2 cup almond flour

  • 2 eggs

  • 3/4 cup coconut milk (or milk of choice)

  • 1 tsp salt

  • 1 tsp garlic powder

  • avocado oil for frying

Tzatziki Sauce

  • 1/3 cup plain yogurt (I used Forager Cashewgurt, but Greek would be great if you do dairy)

  • 2 tsp dill

  • 1 tsp lemon juice

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp sugar (I used monkfruit, but you can use whatever kind you have handy)

  • black pepper to taste

    ***If you like to go hard on sauce, maybe double this. Or if you run out, it takes about 1 minute to make another round of it.

Toppings (optional but delish)

  • Cilantro

  • 1/2 English cucumber diced

  • Additional lemon juice

  • Feta (if you do dairy)

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Directions:

  1. For the rice… if you think about it, soak your rice in a bowl overnight or at least for a few hours before and rinse thoroughly before cooking. If you don’t think about it, just make sure you rinse it really good right before cooking it.

  2. Rice bags have different instructions, so follow the directions for yours, but substitute one cup of water for one cup of coconut milk. For example, mine said to bring 2 cups of water to boil, so instead I did 1 cup of water and 1 cup of coconut milk. (Make sure you get some of the coconut cream in there!) Add salt to rice and stir.

  3. Make pita batter by combining arrowroot, almond flour, salt, and garlic powder. Then add eggs and coconut milk and stir well. Let it sit while your pan heats up to medium-high with enough avocado oil to cover the bottom of the pan.

  4. Pour batter onto the HOT skillet to make the desired size of your pita. Cook on each side no longer than 3 minutes, or it’ll harden up. While those are cooking, prepare the meat.

  5. In another pan, heat avocado oil to medium. Add onion and garlic and saute for 3-5 minutes. Then add lamb (or meat of choice) and spices. Cook until browned.

  6. While the meat is cooking, prepare the tzatziki sauce by adding all the ingredients to a small bowl and mixing thoroughly. Taste to see if you need to add any spices.

  7. Serve by filling your pita bread with rice, meat, sauce, and toppings.

This is a great meal for many reasons, one of which is that it looks fancy as can be, but it’s actually super easy to make. I think it took me 20 minutes start to finish. So I dare you to try something new! You might surprise yourself and realize making new things isn’t THAT hard.

Once you make these gyros, get your booty back here and tell me how insanely delicious they were.

You can thank me then.

Lexie GrayComment