Deconstructed Gyro Salad
One of my favorite recipes is Stovetop Pork Carnitas (updated and renamed in Well Fed as Citrus Carnitas). It requires very little effort, but makes a huge pile of meat that lasts for days and can be re-mixed with other ingredients to make lots of tasty stuff. The cooking technique creates lovely caramelized bits – and caramelized bits are one of the best things on the planet. And, it uses cumin. That cumin thing would be enough of a reason on its own.
So that got me thinking: what other meats could I cook this way?
Say hello to Deconstructed Gyros. (This is one of the recipes I created for my gig as the US Wellness Meats Featured Chef this month. I will never get over saying that.)
Like the carnitas, the cooking part of this recipe takes about 2-3 hours, but at the end of that waiting period, you will be rewarded with caramel-brown, lemony, crispy lamb that practically falls apart when you look at it. Isn’t that worth a few hours of bubbling atop the stove? And the seasonings! The cumin is rich and earthy, the mint adds just the right bite, and the lemon juice creates a deep, layered flavor while it slyly tenderizes the meat.
Gyros are usually served on pita bread with a sauce made from yogurt – both a no-no for us dino-chowers. This deconstructed salad delivers all the flavor of the original by keeping all of the good stuff – bright, fresh, crisp vegetables, plus a creamy, lightly-seasoned sauce – and dumping the dairy and gluten.
Deconstructed Gyro Salad
Prep 5 min | Cook 2-3 hours | Alert 15 min
Servings: 8-12
Ingredients:
Lamb “Gyro”:
3-4 pounds lamb shoulder roast (you can sub beef if you don’t like lamb)
2 tablespoons dried mint leaves
1 tablespoon dried oregano leaves
2 tablespoons ground cumin
1/2 tablespoon crushed red pepper flakes or Aleppo pepper
1 tablespoon coarse (granulated) garlic powder
1/2 tablespoon salt
1/2 tablespoon ground black pepper
2/3 cup lemon juice
waterSalad:
Diced tomatos. red onion, cucumber
Shredded lettuce
Fresh parsley or mint (or both!), mincedDressing:
1/2 teaspoon dried mint
1/4 cup homemade mayo
2 tablespoons fresh parsley leaves, minced (about 1 tablespoon)
1/2 teaspoon za’atar (optional)
1/2 teaspoon crushed red pepper flakes or Aleppo pepper
1/2 clove garlic, minced (about 1/2 teaspoon)
1 tablespoon lemon juice
salt and black pepper, to taste
Directions:
With a sharp knife, cut the lamb shoulder into 3- to 4-inch chunks. You don’t want them bite-sized. Place the lamb pieces in a large ziplock bag.
In a small bowl, rub the mint and oregano leaves between your palms to crush them. Add the cumin, Aleppo pepper, garlic powder, salt, and black pepper; mix with a fork until blended. Add the spice blend to the bag, zip it closed, and shake assertively until all the lamb pieces are coated with the spices.
Place the lamb in a large, deep pot. Pour the lemon juice into the bottom of the pot, then add water to just cover the meat.
Place the pot on high heat and bring the water to a rip-roaring boil. When it’s rolling, reduce the heat to keep a steady, strong simmer with the pan uncovered. The liquid should bubble a fair amount, but should not be a vigorous boil. While it’s cooking, it will look like uninspired soup. Do not be discouraged! As the water evaporates, the acidic qualities of the lemon juice tenderize and flavor the meat.
At about the 2-hour mark, check the pot. The water should be much lower and maybe even almost gone. Allow all the water to cook out of the pan and watch as the meat magically fries and caramelizes in the fat and fruit juice.
Carefully turn the hunks of meat — without shredding them — to brown all sides, then remove the hunks to a plate and let them rest for 5 minutes before eating.
While the meat rests, make the dressing. In a small bowl, crush the dried mint with your fingers, then add mayo, parsley, za’atar, Aleppo pepper, and garlic. Blend well with a fork. Drizzle in the lemon juice, mixing with the fork, then taste and season with salt and pepper.
Arrange the raw vegetables on the plate, add the lamb, drizzle with the dressing, and sprinkle with minced, fresh herbs.
52 Responses to “Deconstructed Gyro Salad”
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Cannot wait to try this recipe!!! Thank you!
Oh man, if we hadn’t just polished off almost a week’s worth of lamb gyros, I would make this tonight! Sounds delicious.
Okay, I really MUST finally try your paleo mayo recipe this weekend. It magically transforms into so many exciting dips and sauces! I have never been a regular mayo fan, but I have a sneaking suspicion this stuff will make for many fun culinary adventures.
I never liked mayo, either, but homemade is so not like store bought!
Melissa-lovely woman-you are killing me
As if your book isn’t enough (I might or might not be on a mission to try E-V-E-R-Y recipe in that book) -now I’ll have to try this as well…
What I really want to say is THANK YOU so much…
Thank YOU for liking what I’m laying down. It wouldn’t be any fun without you guys.
I’m for sure doing this. The raw veggies are lovely. Delish.
that looks divine! I really wish I had some of that for lunch today
Melissa –
I am new to your site and just ordered your book. I was wondering can this be modified with pork or beef? I’m not a lamb fan.
Thanks!
Yes, I’d recommend beef. Use a cheap-ish cut that you would usually braise. It will be delish!
This is so wonderful! I have most of a half a lamb in my freezer and we LOVE gyros! So excited to try this. Though our shoulder came in chops, not a roast, I should be able to just cut those up for this. Thanks for recipe!
You can totally use the chops — just leave the meat on the bone and when it’s done cooking, it will fall right off — and then you can lick the bones.
Finally made this tonight. It turned out amazing! Thanks so much for all your fantastic recipes.
It is for recipes like this I really appreciate that I am married to the butcher. Yes, I have my very own “Sam the butcher” who brings me home whatever I desire to try out new recipes.
This is going to be heading towards the top of the list and printed out and put into my Well Fed by its sister Citrus Carnitas
OMG. Married to a butcher. So envious!
And I love that you’re putting the “sister” recipes together. Brilliant.
You are my hero for posting this! I really miss Gyros …
So excited to try this.
I’ve got a lamb roast in the fridge that I am so making this with!! My partner and I are on Day 6 of our first Whole 30. I have made several of the recipes in your book ~ YUM! The only recipe that received a so-so reception from my tater lovin’ man was the jicama hash. I think that was because of our relative unfamiliarity with the veggie. The second time we used the jicama in your “Potato Salad.” I must admit it was a surprising hit! Delightful, tasty, easy recipes ~ Thank you, Melissa.
For a die-hard potato lover I’d sub turnips for the jicama in the hash recipe…
I’m working my way through Well Fed as well…my only problem is being an empty-nester with a husband working over seas…it takes me days to get through a recipe of leftovers even when I half them!
Today I made the Blue Ribbon Country Captain Chicken…Oh my! I usually offer to share my dishes with my parents so I don’t have to eat the same thing all week…but not this one, I’m keeping it ALL!
I haven’t tried lamb yet…I have a little aversion to the way it smells but I’m thinking this dish will push me to just go for it!
WOOT! Glad you liked the Country Captain Chicken.
You can make this gyro recipe with beef if you don’t like lamb. Use a cheap-ish cut that you would usually braise. It will be delish!
Congrats on Day 6 of your Whole30. And yeah, I can see not feeling the jicama if you’re expecting it to taste like potato — try it again and add ground beef. My husband loves it that way.
I’m so glad I found your site! My husband and I are adopting a paleo lifestyle (just stocked up on tons of veg and awesome spices), and I can already see your recipes are going to be a big reason we’ll stick with it! I was seriously just lamenting today about not having another gyro…but duhhhh….it’s the meat that’s the best part! Screw the pita.
1) thanks for fixing the ebook. A3 double pages + counter space = used to be a pain.
2) stealth paleo. I have a 17 yo who insists I feed him regularly. He loves loves loves hot plates. Despite being incredibly smart, he hasn’t realised the volume of vegetables he’s consuming with each meal. music = can I have some more? YAY.
Made the stovetop carnitas for dinner a few weeks ago… amazing! This recipe looks just as good. Congrats on your US Wellness “appearance”!
Oh wow YUM! That looks phenomenal!
Now I’m craving lamb and it’s almost midnight. Bummer
Wow-I just bought lamb last night and I have to say I’m gonna make this instead of what I was originally planning…
Serendipity!!!
Thanks for your great posts and positive words.
This looks great and I’m really intrigued by your dairy-free dressing!
yum! I cannot wait for this..I miss gyros! You could also use your tahini sauce for another tasty treat.
Can I scale this down and prepare a pound of lamb similarly? Cooking for one…
Tonight I tried the Pork Carnitas from Well Fed since I saw mention of it here. Coming from someone who really doesn’t like pork (unless in bacon form) I have to say OMG. These pork bits were beyond what any words can describe.
It was all I could do to not stand over the pan and eat them with the tongs. OK, I ate two pieces this way but quickly put the rest in the fridge. Thank you so much!
Just finished this lamb dish for dinner. It was so yummy! Thank you for all the work you put into your blog and recipes. This is my second year on and off paleo/whole 30. I am so happy to have found a true foodie. Your recipes are amazing! The best paleo/whole 30 versions I have found.
My gyro loving husband is going to love you for this one!
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Have you tried this with leg of lamb? I’ve got one in the fridge and figured I could sub that in. BTW LOVE, ADORE Well Fed!
It should work with leg of lamb, although you might want to use less water because it’s not as tough as shoulder. You might have to play around with it a little.
I just made this with leg of lamb last night, and followed the instructions to the t. IT IS AMAZING. Seriously. Go make this right now.
[...] before I go further I want to attribute this new love of lamb to the recipe that I saw on The Clothes Make The Girl last week. If you click on the link it will take you to her awesome recipe and blog. My pictures do [...]
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OMG! I made this for my family tonight and WOW! It is so delicious. Normally they ask suspiciously if this is a “paleo” meal and give it the hairy eyeball. They wolfed it down.
BTW: I love your cookbook, too. I am working my way through every single recipe.
THANKS for your blog!
Oh, yay! Thanks for letting me know. And I’m so glad you’re enjoying Well Fed, too!
Will definitely try this!
This looks awesome. Probably not what you intended, but Gyros or Souvlaki is standard “drunk” food in Melbourne, Australia where I’m currently living. On more than a few occasions, I’ve gone across the street from my house to the 24-hr gyro place and ordered one without the wrap and found myself in a 10-minute convo with the restaurant owner trying to explain that I don’t “do” bread. I may just start doing my own.
WOOT! I made drunkie food! YAY!
Dude this was flat out magical! I made it with beef brisket and had to use the crock pot for the meat because of my work hours… still somehow caramalized on the outside! I will be feasting all freaking week, I am so stoked!
#1. I love to be called Dude. For real. So thank you. WOOT!
#2. I also love meat that is magical. Glad you feel the same!
Eat happy!
Just off the stove…omg! I should have made double. My husband is napping right now, but I might wake him to let him taste the deliciousness!
HA! I love that! WAKE UP! It’s a gyro emergency. Red Alert!
Awesome.
I really want to have this right now! I am a new follower!
Welcome! Glad you found me, and I wholeheartedly support the idea that you make this right now
I have a bunch of beef roasts in the freezer from a grassfed steer we bought. I have used up all the other meat and just do not want to do those roasts. Thanks for this idea – I am definately making this!
Question: How make-ahead-able is the meat? I would like to serve this for Easter dinner, but I’m wondering if I can do the “heavy lifting” the day before without sacrificing the yumminess.
I made this in advance for our dinner party, and it worked great. Here’s what I did:
1. Followed the recipe above, just as it is.
2. Put the cooked lamb in the fridge, covered until an hour before we wanted to eat.
3. Put the cooked lamb in a 13X9 baking pan covered TIGHTLY with foil and popped it in a 300F oven.
It reheated great and was still tender and juicy.
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Melissa,
I rarely leave comments online, but I must thank you for this tasty recipe! I’ve made it three times. My family is in love! We are cooking it tonight for Easter. The best lamb dish I have ever had, by far. This coming from someone who used to loathe meat!!
Delish.
Bravo, girly!
Hooray! I’m so glad you like this one so much. And I’m honored to be part of Easter dinner.
This was fabulous! Smelled wonderful while it was cooking (though a bit overpowering for a kitchen without an extractor fan!
. Then the surprise of the lemony flavor was delightful. All of my Easter dinner guests loved it.
And it was a terrific way to start the second week of my Whole30!
Thanks so much!!
Hope you had a wonderful Easter celebration — and so glad this lamb recipe was part of it. It’s one of my favorites, too. Congrats on your Whole30!
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