Low-FODMAP Greek Lamb Gyros: Gluten-free

This low-FODMAP recipe is for super-flavorful, classic-style, low-FODMAP Lamb or Beef Gyros. They look totally authentic. The meat preparation will describe how to make a lamb slab in your own kitchen.  It is not as tricky as it sounds (I promise).

I did encounter an obstacle regarding the appropriate wrapping for this amazing low-FODMAP Gyro recipe.  It is not easy to find low-FODMAP or gluten-free pita bread where I live.  First, I did my best to create a recipe for low-FODMAP pita breads myself…unfortunately, it failed.  A few times.

So…rather than abandon this otherwise delicious low-FODMAP gyro recipe,  I opted to use gluten-free, low-FODMAP flatbread rather than pita.  Hopefully you can also find a suitable alternative in the stores near you. Or- if you have a recipe, please share! 🙂

Make this recipe using my low-FODMAP Tzatziki Sauce or try my low-FODMAP Hummus for the freshest and most delicious Greek-inspired meal you have had in a long time.  It also goes great with my low-FODMAP lemon rice.

I also have a recipe for low-FODMAP Greek Lamb Chops and low-FODMAP Chicken Gyros for you to try.  Or check out over 500 more low-FODMAP recipes on the blog.

Be heathy and happy,

Rachel Pauls, MD

Low-FODMAP Greek Lamb Gyros: Gluten-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting

Serves: 6

Prep time: 15 min (plus marinating 1 hour or overnight)

Bake time: 35 min, plus 15 minutes of time for meat to ‘rest’

Cook time: 15 min

Total time: 65 min (plus marinating 1 hour or overnight)

Bake: 300 F

Ingredients

For the Low-FODMAP Gyro Meat:

• 1 pound (16 ounces) ground lamb (can substitute beef, if desired)
• 8 ounces ground pork
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground dried thyme
• 1 teaspoon ground dried rosemary
• 1/2 teaspoon dried oregano
• 1 tablespoon garlic or onion-infused olive oil
• Additional oil of your choice for frying the low-FODMAP gyro meat

For building low-FODMAP Greek Lamb Gyros:

• About 12 Low-FODMAP, gluten-free Pitas or other low-FODMAP Wrap or your favorite sandwich bread
• Low-FODMAP Tzatsiki Dip/ Sauce
• Low-FODMAP Hummus
• Chopped tomatoes, cucumber, and fresh mint
• Lemon wedges, for serving

Directions

Prepare the low-FODMAP Gyro Meat:

• In a medium bowl, combine the ground lamb, pork, salt, pepper, marjoram, thyme, rosemary, oregano and oil
• Cover and refrigerate for at least 1 hour, or overnight
• Preheat oven to 300 degrees F
• Place the lamb mixture in the bowl of a food processor
• Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary
• Line a rimmed baking sheet with 1 sheet of aluminum foil
• With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide
• Bake, uncovered, until the center of the loaf reaches 155 degrees F on an instant-read thermometer, 30 to 35 minutes
• Remove from the oven and allow to rest for 15 minutes (at this point you may refrigerate until ready to serve)
• Place skillet on stovetop over medium heat and warm oil of your choice in skillet
• Slice the loaf of lamb meat crosswise into very thin pieces (they should be about 1/8-inch thick; no more than 1/4-inch thick)
• Sear strips of the meat on both sides to crisp edges
• Layer in the low-FODMAP wrap, top with cucumber, tomatoes, and tzatziki and sprinkle with fresh mint and lemon juice

This low-FODMAP Greek Lamb Gyro is soooooo good.