Mary Had a Little….. AIP Lamb Gyro

Woof, I miss a good gyro. That fluffy pita bread, the colorful toppings, the spicket of delicious meat dripping with flavor. My mouth is watering just thinking about it. While I’m still reintroducing normal people food back into the diet, I whipped up my own lazy girl version of an AIP Gyro. Although it looks super healthy (which it is) and boring (FALSE), it’s actually pretty effing tasty. Check it out for yourself…I DARE YOU.

AIP Lamb (For 2 servings – could be organic or normal ingredients)

  • 8 ounces of Grass Fed lamb stew or ground lamb (non grass fed works too!)
  • 4 dashes of basil and oregano
  • 2 dashes of tumeric
  • 2 turns of a sea salt grinder
  • 1 sprig of mint leaves (if you so choose)
  • 2 collard green leaves (or any other giant leaf you can find) OR Siete tortillas
  • 1 small shallot
  • 1/4 cup of shredded zucchini
  • 1/4 cup of sliced purple cabbage
  • Optional: 2 tbsp of Artisana Organic Tahini (not AIP but it’s on the list of my food sensitivity “safe” foods) or Grazed and Enthused’s AIP/Whole 30/Vegan hummus.
  • 1/4 cup of shredded carrots
  1. Chop up the mint leaves very fine, then dump on the lamb along with the basil, oregano, mint leaves, sea salt, and tumeric.
  2. Heat a skillet to medium/high heat and then toss in the lamb meat (fat will drip off from the lamb to keep moist-yes, I said moist. Get over it). Cook the lamb for about 10 minutes until you can’t see anymore dark pink in the middle.
  3. While the lamb is cooking, slice up the shallots. For my foodie people, julienne the onion.
  4. If you haven’t already, shred your zucchini and carrots in a food processor. If you have one, feel free to utilize your “zoodle” maker and make any sort of slice you’d like.
  5. If you’re using Siete tortillas and like them crispy, throw them in the oven (400 degrees for 3-4 minutes) or crisp up on the stovetop.
  6. Once the lamb is thoroughly cooked, it’s easy peasy assembling. Take both leaf vessels (or tortillas) and lay flat on plate. Take a spoon and smear just enough tahini in the middle – to act as glue.
  7. Then take a handful of the carrots, zucchini, cabbage, onion and put on top. Afterwards, place the meat on top and add more of the toppings.
  8. Finally, drizzle more tahini on top (because I’m addicted) and any additional salt to taste.

BOOM – it’s not your typical gyro, but to me, it’s freeking delish

vsco-photo-5

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