Low Carb Gyros
This low carb twist on a traditional gyro is gluten-free and delicious. Made with ground beef or ground lamb, this easy-to-make recipe brings that authentic taste of Greece without having to leave your kitchen.
Ingredients
- 2 cups Greek yogurt
- 3 cucumbers peeled, deseeded, chopped, divided
- 2 cloves garlic
- 1 tablespoon fresh dill
- 2 lemons juiced and separated
- Pink salt
- Fresh cracked black pepper
- 3 Roma tomatoes chopped
- 1/2 small red onion chopped
- 1 handful parsley leaves plus 3 tablespoons chopped and separated
- 1 pound ground lamb or beef
- 1/2 cup crushed pork rinds
- 1 large egg lightly beaten
- 1 1/2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon minced onion
- 1/4 teaspoon minced garlic
- 1/2 cup feta cheese
- 4 keto flatbreads
Instructions
- Place 2 of the chopped cucumbers in a colander, reserving one cucumber for the relish. and sprinkle with salt. Let the cucumbers sit for at least 30 mins to allow them to release their liquid. Roll them in a clean dish towel to squeeze out any excess liquid.
- Add the drained cucumbers, garlic, dill, juice of 1 lemon, and some fresh cracked black pepper to the food processor. Process until smooth.
- Stir the cucumber mixture into the yogurt. Taste and adjust your salt and pepper if needed. Place in an airtight container and allow to set in the refrigerator. The longer it sits the better it tastes so doing this the day before would work well.
- For the relish, in a medium bowl, combine the remaining cucumber, tomato, remaining lemon juice, red onion, 3 tablespoons of the parsley leaves, and extra virgin olive oil. Season with salt and pepper and stir to combine. Cover and place in the refrigerator.
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, combine the ground lamb, or beef, pork rinds, egg, the remaining parsley, oregano, thyme, basil, marjoram, minced onion, and minced garlic. Form into 16 meatballs (I use a small cookie scoop).
- Place the meatballs on a baking sheet lined with parchment paper and bake for about 15 minutes or until cooked through. Cooking time will vary depending on the size of your meatballs.
- When the meatballs are cooked through, remove them from the oven to rest. Place the pita directly on the oven rack for 3 to 5 minutes, or until warm.
- To assemble the sandwiches, place 4 meatballs in each flatbread, and spoon the relish and Tzatziki on top of the meatballs, and sprinkle with feta cheese.
- Wrap in parchment paper, or foil, to serve, they can be a bit messy!
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 768.24kcalCarbohydrates: 18.22gProtein: 52.04gFat: 53.85gSaturated Fat: 22.94gCholesterol: 241.55mgSodium: 795.1mgFiber: 4.51gSugar: 9.64g
Tried this recipe?Let us know how it was!