Paleo Lamb Yiros

Savor the bold, Mediterranean-inspired flavors of this Paleo Lamb Yiros, a wholesome twist on a beloved classic! Juicy, marinated strips of grilled lamb shoulder are seasoned with a fragrant blend of garlic, lemon, oregano, and cumin, delivering a smoky, savory punch in every bite. Nestled in crisp Romaine lettuce leaves, these yiros are topped with a refreshing cauliflower tabbouleh—a vibrant mix of riced cauliflower, tomatoes, cucumber, fresh parsley, and red onion. Finished with a creamy, zesty tahini sauce, this gluten-free and grain-free recipe is perfect for those following a paleo lifestyle or seeking a healthier take on traditional wraps. Quick to prepare and bursting with fresh, nutrient-dense ingredients, these lettuce-wrapped yiros make an elegant and satisfying main course that's as beautiful as it is delicious. Perfect for casual dinners, summer grilling, or meal-prep goals, this dish is a paleo-friendly crowd-pleaser!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 g Lamb shoulder, boneless
• 3 tbsp Olive oil
• 3 Garlic cloves, minced
• 2 tbsp Fresh lemon juice
• 2 tsp Dried oregano
• 1 tsp Ground cumin
• 1 tsp Salt
• 0.5 tsp Black pepper
• 8 Romaine lettuce leaves
• 1 cup Cauliflower, riced
• 2 Tomatoes, diced
• 1 Cucumber, diced
• 0.5 Red onion, finely chopped
• 0.5 cup Fresh parsley, chopped
• 0.25 cup Tahini
• 0.25 cup Water
• 1 tbsp Lemon juice
• 0.25 tsp Garlic powder
• 0.25 tsp Salt for sauce

Directions

Step 1

In a mixing bowl, combine olive oil, minced garlic, lemon juice, dried oregano, ground cumin, salt, and black pepper to create a marinade.

Step 2

Cut the lamb shoulder into thin strips and add to the marinade. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.

Step 3

Preheat your grill or grill pan to medium-high heat. Cook the marinated lamb strips for 5-7 minutes per side, or until they are cooked through and have nice grill marks. Remove from heat and set aside.

Step 4

For the cauliflower tabbouleh, steam riced cauliflower in a microwave or on the stovetop until tender, about 5 minutes. Let it cool slightly.

Step 5

In a large bowl, combine the cooked cauliflower, diced tomatoes, diced cucumber, chopped red onion, and chopped parsley. Toss well to combine.

Step 6

To make the tahini sauce, whisk together the tahini, water, lemon juice, garlic powder, and salt in a bowl until smooth and creamy. Adjust seasoning as needed.

Step 7

To assemble the yiros, place a few grilled lamb strips in the center of each Romaine lettuce leaf.

Step 8

Top the lamb with a spoonful of cauliflower tabbouleh and drizzle with tahini sauce.

Step 9

Serve the Paleo Lamb Yiros immediately, allowing guests to wrap and enjoy.

Nutrition Facts

Serving size	(1449.0g)

Amount per serving	% Daily Value*
Calories	2248.9

Total Fat 181.5g	0%
Saturated Fat 53.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 375mg	0%
Sodium 3473.9mg	0%
Total Carbohydrate 52.8g	0%
Dietary Fiber 20.9g	0%
Total Sugars 16.4g
Protein 115.7g	0%

Vitamin D 0IU	0%
Calcium 5137.7mg	0%
Iron 21448.9mg	0%
Potassium 4158.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.8%

Protein: 20.1%

Carbs: 9.2%