Gyro Recipes Using Ground Lamb

Keto Gyros with Tzatziki Sauce (Easy 20Minute Lamb …

WebOct 12, 2017 · Make the patties. In a large bowl, mix ground lamb with herbs and spices, then form the meat mixture into 8 patties using the …

1. In a large mixing bowl, combine the meat with all other herbs and spices. Shape the meat in 8 patties, form in the palm of your hand.
2. Warm coconut oil over medium-low heat in a frying pan. Place the patties in the oil and cook each side for about 4 minutes, until cooked through.
3. While the patties cook, mix the yogurt and lemon juice in a small bowl. Add the herbs, stir to combine. Season with salt and pepper, drizzle with olive oil.
4. To serve, add to a cauliflower tortilla and arrange with sliced tomato and cucumber. Top with sauce and enjoy warm.

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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.

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