Mediterranean Lamb Gyros with Fresh Cucumber Sauce (AIP/SCD/Paleo)

April 20, 2019

Following a modified version of SCD/AIP combination means new foods and dishes can take a lot of effort, thought, and creativity. And gotta be honest, there are MONTHS at a time I eat basically the combo of meals for breakfast, lunch, and dinner, possibly switching up a fruit, veggie, or the way I cook my meat from time-to-time. There's nothing necessarily wrong with this as long as I am aware of the nutrients I am taking in, and not overdoing it on one particular food, but it is pretty boring. 

Once in a blue moon, I find a new recipe I become OBSESSED with, and it enters my tiny rotation. This time, I didn't even have to use my own creativity, because this recipe came from my boyfriend (uhmm hello? Why didn't you tell me about this years ago, or during my 12th meal of the week consisting of chicken and cauli rice?). 

 

 

I normally stick to chicken and turkey, because they are super easy to digest, but turns out, lamb is too! Just make sure you're getting it as sustainably sourced as possible, and organic if you can find it. 

So basically, this a teensy twist on Mediterranean Gyros, with the same fresh, happy flavor that Mediterranean food brings. Also, the sauce is kinda the best thing ever. This is all super easy and quick to cook up, and there's not even anything to marinade or wait for. So, let's get started! 

 

*pre=apology...sorry that I barely measure anything 1/2 these directions in with "to taste" or start with "approximately".

 

Lamb and Turkey: 

-1 Pound Lamb

-1 Pound Ground Turkey

-Approx.1/4 Cup Fresh Parsley

-1/2 Diced Onion 

-Garlic Powder to taste

-Onion Powder to taste

-Himalayan Pink Salt to taste

-Avocado Oil to fry 

 

Cucumber Sauce:

-1 Whole Seedless Cucumber (zucchini substitutes great)

-1 TBSP Fresh Dill

-1 TBSP Olive Oil

-2 Cloves Garlic

-Salt to Taste

-Juice from 1/2 Lemon

-A little more than 1.5 Cups Plain Yogurt or Coconut Yogurt (13 ounces. I use homemade coconut yogurt)

 

Wrap: 

-Coconut Wraps (like these) 

-Aluminum Foil

 

Directions: 

Step 1: Dice onions and chop parsley. Set aside.

Step 2: Combine all ingredients for meat mixture, and form into shish kafta shapes. Pan fry in avocado oil until crispy on both sides. Poke holes in meat, cover, and turn on low to finish cooking.

Step 3: Combine all ingredients for sauce, and place in blender. Blend until well combined. 

Step 4: Lay aluminum foil on plate. Lay one coconut wrap on top.

Step 5: Add meat, and drizzle cucumber sauce on top. Roll wrap as tightly as possible.

Step 6: With another coconut wrap, roll as tightly as possible going the opposite direction of the first roll. 

Step 7: Place at the end of the aluminum foil, and roll tightly. Twist bottom to keep sauce in.

Step 8: Peel foil as you go, and enjoy! 

 

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*Disclaimer: This post contains Amazon affiliate links in which I will receive a small percentage if you purchase from them at no additional cost to you. However, these are all products that I know and love, and I will never recommend something that I would not or do not use myself. Thank you for helping me continue to build my blog!*

 

 

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#1 

Freeze your bananas the night before for an extra creamy texture 

 

#2

Buy frozen fruit in bulk (the small bags last me one day)

 

#3

Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 

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