Keto Gyros

Keto Gyros

ingredients:

For the Tzatziki Sauce
  • 1 cup whole-milk greek yogurt (try Siggi's whole-milk skyr)
  • 1 seedless cucumber, peeled, grated, and liquid strained
  • 2 cloves minced garlic
  • 1 teaspoon lemon zest and 1 tablespoon lemon juice
  • 2 tablespoons chopped dill
  • 1 tablespoon chopped mint
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
For the Pitas
  • 1 1/2 cups shredded mozzarella
  • 2 tablespoons cream cheese
  • 1 egg
  • 3/4 cup almond flour
For the Gyro Meat
  • 1 lb. ground lamb
  • 1 lb. ground beef
  • 1 medium onion
  • 1 tablespoon garlic
  • 1 tablespoon marjoram
  • 1 tablespoon rosemary
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

instructions:

For the Tzatziki Sauce
  1. Mix all ingredients together in bowl. Cover and refrigerate while you prepare other ingredients.
For the Pitas
  1. Microwave cheeses for one minute.
  2. Mix in egg and almond flour with fork, then using hands to knead until combined. Roll out in between two layers of parchment paper.
  3. Invert bowl to cut circles into dough (a 5.5" bowl can make 6 circles). Be sure to gather up your excess dough and re-roll it to get as many pitas as possible. But don't roll your dough out too thinly.
  4. Bake on parchment at 425 for about 12 minutes. Right when you remove them from the oven, gently fold them in half.
For the Gyro Meat
  1. Heat oven to 325. Mix all ingredients in food processor. Place in meatloaf pan. Place pan in casserole dish. Fill dish up with water, as high as you can without getting water in the loaf pan.
  2. Place in oven and bake for a little over an hour, or until temperature reaches 165 degrees.
  3. Remove from oven and drain out fat/liquid. Place a foil-wrapped brick on top of your loaf and let sit for 10-15 minutes or until temperature reaches 175 degrees. Slice into thin strips.
  4. OPTIONAL: Broil slices for a minute or two to get those authentic crispy edges.
To Assemble
  1. Spread some tzatziki sauce on bottom of pita. Then add meat, tomatoes, red onion, lettuce, more sauce, and more meat. Over-stuffing is a rookie mistake, and under-filling is pathetic. It's a delicate dance.
Created using The Recipes Generator
Lunch, Sandwiches, BeefKarissa Long