Get real gyro flavor with this one-skillet lamb dish chock-full of veggies and a one-stop-shop Greek seasoning!
This post was written by Jennafer Ashley of PaleoHacks. PaleoHacks is a top source for amazing Paleo recipes, fitness tips, and wellness advice to help you live life to the fullest.
The irresistible flavor of a gyro is oh-so-satisfying and easy to replicate right at home. Instead of questionable processed meat and heaps of sodium, this Paleo gyro skillet combines grass-fed lamb with plenty of veggies and ties it all together with Primal Palate’s Super Gyro seasoning. It’s a dinner that feeds the whole family with little cleanup required.
Grass-fed ground lamb is a must when it comes to this deconstructed gyro recipe. It amps up the nutritional benefits, with more omega-3’s and CLA than commercially-raised lamb. Of course, if you aren’t a fan of lamb, you can substitute pasture-raised turkey or grass-fed beef instead. This recipe calls for fresh chopped tomatoes, onion and olives, but feel free to use any of your favorite veggies to make it your own. Diced bell pepper and cubed eggplant would also be delicious additions! If you are following an AIP diet, opt for diced zucchini in place of tomatoes.
Primal Palate Seasonings
For seasoning this gyro skillet, look no further than the winning combination of herbs found in Primal Palate’s Super Gyro seasoning. A couple tablespoons of this seasoning bring the whole dish to life with the herb goodness you’d expect from a gyro. If you are using your own dried herbs, use a combination of dried oregano, basil, thyme and garlic.
Start by browning ground lamb in a large skillet over medium heat. No need for extra oil, the natural fat in the lamb is enough to cook all of the ingredients. Stir in seasoning and onions and continue to cook until the onions begin to soften. Add the remaining ingredients and cook 5 minutes longer. Lemon and fresh basil at the end of cooking create bright flavor and aroma that tie the whole dish together. Serve the skillet hot alongside cauliflower rice or grain-free pita.
Prep time: 5 minutes
Cook time: 17 minutes
Total time: 22 minutes
Yield: 4 servings
1 lb. ground lamb
1/2 cup red onion, diced
1/3 cup Greek olives, sliced
2 cups diced tomatoes (or zucchini for AIP)
1/2 t sea salt
1/2 t black pepper
1 handful torn basil
4 lemon slices
Optional: Paleo pita for serving
How to Make It
- Heat a large skillet over medium heat and add ground lamb. Use a spatula to break the meat into small pieces. Cook 5 minutes.
- Stir in onion and Primal Palate seasoning. Cook an additional 5 minutes.
- Add olives and tomatoes along with sea salt, black pepper, basil and lemon slices. Stir well and continue to cook an additional 5-7 minutes.
- Remove lemon and serve hot with Paleo pita bread or cauliflower rice.
Jennafer Ashley is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes at Fresh and Fit, her recipe development company and blog of the same name. Jennafer loves to cook recipes that suit a variety of diet lifestyles- from Vegan to Paleo. Her philosophy on food is that it should be beautiful, affordable, and of course, delicious. When Jennafer isn’t in the kitchen, you can find her hiking with her German Shepherd or perusing the aisles of home decor stores.
PaleoHacks is a top source for amazing Paleo recipes, fitness tips, and wellness advice to help you live life to the fullest.