Top Rated Gyro Meat Recipe

Authentic Healthy Gyros Keto Friendly KetoConnect

WEBFeb 27, 2020 · 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 …

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.

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Low Carb Gyro Bowls {Paleo, Whole30} The Paleo …

WEBAug 20, 2019 · Heat a large skillet over medium heat and add the oil. Once hot, add the onions and cook, stirring, about a minute to soften. Add in …

1. Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.
2. Heat a large skillet over medium heat and add the oil. Once hot, add the cauliflower rice and stir to coat. Season with salt and pepper and sauté, stirring, until softened. Stir in the fresh herbs, remove from heat, and keep warm while you prepare the meat.
3. Heat a large skillet over medium heat and add the oil. Once hot, add the onions and cook, stirring, about a minute to soften. Add in the garlic and cook another 40 seconds or until softened, adjust the heat to prevent burning.
4. Layer the cauliflower rice with the meat mixture, red onion, tomatoes, and cucumbers, and top with the tzatziki sauce to serve. Enjoy! You can also meal-prep the components of these bowls separately and reheat before serving. Store the tzatziki sauce covered in the refrigerator for up to 5 days.

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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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