Best Gyro Meat Recipe

Authentic Healthy Gyros Keto Friendly KetoConnect

WEBFeb 27, 2020 · This healthy gyros recipe transforms a high carb, Greek classic into a keto recipe without sacrificing on tender meat or flavor!

Rating: 4.7/5(15)
1. Combine the steak and marinade ingredients in a large zip top gallon bag and shake until steak is fully coated in marinade.
2. Refrigerate for 1-4 hours. The longer it marinades the more flavorful the meat will be.
3. Make the naan according to the blog post while the steak marinades and then allow to cool on a cooling rack so they don't become soggy.
4. Once the steak is marinated, heat a large skillet to medium high heat.

Preview

See Also:

Show details

Low Carb Keto Gyro (with fluffy naan!) Little Pine …

WEBMay 24, 2021 · Pickle the veggies by adding the apple cider vinegar (1/2 cup), salt (1 teaspoon), and erythritol (1 tablespoon) together in a small …

1. Brine the chicken. In a large mixing bowl, stir the salt (2 tablespoons) and water(4 cups) until the salt has completely dissolved. (I usually use 1/2 cup of boiling water and dissolve the salt. Then add 3 1/2 cups of cold water so it doesn't cook the chicken. Make sure the water is room temp before adding chicken!) Place chicken (1 pound) in brine and refrigerate for 30 minutes - 3 hours.
2. Pickle the veggies by adding the apple cider vinegar (1/2 cup), salt (1 teaspoon), and erythritol (1 tablespoon) together in a small saucepan over medium-high heat. Whisk until the erythritol completely dissolves. Place sliced red onions (1 sliced) in a heat-safe bowl, and pour the boiling vinegar over the top. Place a plate over the top and allow the veggies to rest like this for a minimum of 30 minutes--making sure to stir occasionally so the veggies on top and bottom pickle evenly.
3. Make the naan. This is a great time to make the naan if you haven't already done so. Wrap cooked naan in a kitchen towel while you prep everything else. You can reheat the naan by wrapping it in damp paper towels and tossing it in the microwave for 15-second intervals.
4. Marinade. In a small bowl, whisk together the olive oil (1/3 cup), lemon juice (1/4 cup), parsley (2 tablespoons), lemon zest (1 teaspoon), erythritol (1 teaspoon), and oregano (1 teaspoon). Remove chicken from brine and pat completely dry with paper towels. Discard brine. Place chicken in a large mixing bowl, and pour half the marinade over the top (Set the other half of the marinade aside.). Toss to evenly coat the chicken. Thread chicken pieces onto skewers.

Preview

See Also:

Show details