Easy to Make Low FODMAP Lamb Gyros with Feta Tzatziki
If you haven’t seen our Lamb Burgers with Feta Tzatziki, then you might not know how excited I am about that condiment. It is spoon-eating worthy. I had to come up with another reason to eat it. I was working on our Grilled Leg of Lamb and voila! Leftover lamb for me to play with. I bring you Lamb Gyros with Feta Tzatziki!
Be My Gyro (Hero. Sort of)
Let’s talk pronunciation. How do you say “gyro”? Jeer-oh? J-eye-roh? Gear-roh? Nope, nope nope! It is pronounced “Yeer-roh”. The way I remember how to say it is that it is sort of similar to “hero” and then I remind myself that the “h” is soft and really a “y”. Does that make sense? I hope so. Anyway, you will still find people using a hard “g” or “j” and now you can nod knowingly.
A gyro is a classic Greek dish; street-food, really. It is a sandwich, usually pork or lamb, all rolled up in a pita. Sometimes there are tomatoes and/or onions and it is served with a classic cucumber-based tzatziki – but I LOVE our feta tzatziki version.
Let’s Talk Pita
Pita bread is soft and chewy and perfect for encasing a sandwich like this Lamb Gyros with Feta Tzatziki. Genius Gluten Free Pitta (sic) Breads are certified low FODMAP and are available in Australia, the UK, Germany, Ireland, the Netherlands and France. In the U.S., Against The Grain makes a pita bread (found in the freezer section) that is low FODMAP except for the very last ingredient, which is raisin juice concentrate. I have tolerated these pita very well; if you are feeling stable, give them a go!
A Little of This, A Little of That
We are assuming you have leftover lamb, and once you have made the Feta Tzatziki this recipe is really about assembly. And the nice thing about an assembled meal is that everyone can stuff their sandwich to their liking. AND, you might have noticed some red onion peeking out of the lower left gyro…well, if you have passed the fructan onion Challenge, and/or you are sharing sandwiches with a non-FODMAPer, why not add some red onion?
Other than the onion, we think some shredded lettuce and tomatoes are musts, along with the lamb and tzatziki. Then, you could also choose to add some low FODMAP extras, like thin slices of bell pepper (we used yellow), sliced black olives and even fresh herbs like mint or oregano.
The only thing about these is that you cannot make them ahead. Assemble them and eat as soon as they are rolled up! The pita and meat will be warm, chewy and pliable, the veggies cool and crisp, the sauce creamy, salty and tangy. MMMMmmmmm.
PS: You need the lamb and pita to be warm. I like to zap the pita gently in the microwave to warm them up. You can do the same for the lamb, just go slow and don’t really cook it!
Low FODMAP Lamb Gyros with Feta Tzatziki
Our Low FODMAP Lamb Gyros with Feta Tzatziki are easy to assemble and one of our favorite ways to use up leftover grilled lamb.
- 8 low FODMAP pita breads warmed
- 2 cups (38 g) shredded crisp lettuce, such as Romaine or Iceberg
- 1 pound (455 g) leftover cooked lamb, warmed, thinly sliced
- 2 medium beefsteak tomatoes, cored and thinly sliced
- 1/2 medium yellow bell pepper, cored and very thinly sliced
- 1/4 cup (40 g) black olives, sliced crosswise
- Fresh mint and/or oregano, if desired
- 1 batch Feta Tzatziki (you will have leftovers)
- Set out all the fixings! Encourage diners to top the pita with some lettuce, then lamb and then whatever extras you would like. Drizzle on some Feta Tzatziki (about 2 tablespoons per gyro). Roll them up and eat! With lots of napkins nearby.