Grass Fed Lamb Gyros on Almond Flour Pitas with Dairy-Free Tzatziki Sauce

Holy smokes, you guys. This dinner was unreal! I will be making this dinner over and over again. The hubs and I love gyros, and this was so dang good, not to mention healthy! No grease or gluten, just goodness.

The pita is THE perfect doughy, portable, foldable texture thanks to the springy tapioca flour. The lamb’s flavor is on point – garlicky, herby and just yum – and the tzatziki is creamy, fresh and tangy. And it’s non-dairy base you ask? Macadamia nuts 🙂 Yaaaa, it’s good.

Strategy: I made this all at once and was in and out of the kitchen within fiddy minutes. First, I got the lamb in the oven, then I began the pitas, and I finished with the tzatziki. You could easily make the tzatziki and/or pitas in advance if you wanted to cut down kitchen time.

Gah, I am still drooling!


Lamb Gyro on Almond Flour Pita with Dairy-free Tzatziki Sauce

Course dinner
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Author Marisa Griggs



  • 8 ounce ground grass fed lamb
  • 1/2 yellow onion chopped
  • 1 clove garlic
  • 1.5 tsp. chopped oregano
  • 1.5 tsp. chopped parsley
  • salt and pepper to taste

Almond Flour Pita

  • 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1 cup organic full fat coconut milk
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • salt to taste

Dairy-Free Tzatziki

  • 1/2 cup macadamia nuts (soaked overnight or 4 hours)
  • 1 clove garlic
  • 1/3 cup fresh dill chopped
  • 1/2 cup grated cucumber (water squeezed out)
  • juice from 1/2 lemon
  • salt and pepper to taste


  1. Pre-heat oven to 350.

    Line a baking dish with tin foil and spray with avocado oil spray or any other non-stick spray you have on hand. 


  1. In a food processor, combine ground lamb, onion, garlic, and spices until everything is well combined. 

    Transfer mixture to prepared pan and form into a meatloaf/rectangular shape. 

    Bake in over until outer edges are browned, about 30-35 minutes. 

    Once cooked, let lamb sit for ten minutes before slicing into 1/4 inch slices. 

Almond Flour Pita

  1. Spray a small circular pan (an omelet pan or crepe pan will work best). 

    In a large bowl, whisk to gather all ingredients until combined. 

    Heat pan at med-high heat.

    Pour half of mixture into pan so that a circle forms. 

    Let mixture bubble and puff up before flipping over. (About 5-7 minutes each side, but be patient and don't flip too soon!). Spray pan before second pita is made. 

    Keep pitas warm until lamb is ready. 


  1. Blend all ingredients together in a food processor or high powered blender until a creamy dip is formed. If necessary, add 1 Tbsp. of water. 


  1. Fill pita with organic romaine lettuce and places lamb slices on top. Sprinkle on chopped white onion, tomatoes and a dollop of tzatziki. 

Recipe Notes

**Delicious Pita bread recipe adapted from My Heart Beets

Do you love gyros? Have you ever made them at home? Let me know if you try this recipe below!



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