Paleo Lamb Gyro


The Gyro originated in Greece and began popping up on menus in the United States in the mid-1960s.

Best known to us as a pita-bread sandwich, Gyro actually refers to the rotisserie meat. That said, since we like our Gyros wrapped in America, here is a Paleo-friendly version that is completely grain-free.


1/2 pound lamb, sliced into thin, bite-sized strips
1/2 tablespoon coconut oil
1/2 teaspoon thyme spice
1/2 teaspoon salt
1/4 cup sliced onions
1/4 cup sliced bell peppers
1/8 cup coconut milk
1/8 cup coconut aminos
+ Pre-made Paleo Garlic Naan Bread


In a medium saute pan, melt the coconut oil over medium heat.
Add the lamb strips, thyme and salt and cook for about 10 minutes, turning the lamb strips occasionally to ensure they are thoroughly cooked on all sides.
In a small sauté pan, cook the onion and bell peppers until soft (you can use coconut oil if your pan tends to be sticky).
Once the lamb is nearly cooked, add the coconut milk and coconut aminos to the lamb pan and let the it simmer while the lamb soaks up the coconut juices.
Ideally the pre-made Paleo Garlic Naan Bread would have had a few hours to sit in the fridge before combining it with this dish. If this is possible, simply re-heat the Naan before serving.
Scoop the lamb (draining any excess liquid) and the vegetables into your pre-made Paleo Garlic Naan Bread.
Wrap up and serve warm.

Camilla Carboni

@camillacarboni |

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