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Suggestions for Ingredient Substitution
Ground lamb can be replaced with ground turkey or chicken for a leaner option. This substitution reduces fat content while maintaining a similar texture. Adjust cooking time slightly, as poultry may cook faster than lamb. For a plant-based alternative, consider using a mixture of lentils and chopped mushrooms, which can mimic the texture and umami flavor of ground meat.
Bread crumbs can be substituted with almond flour or crushed pork rinds for a low-carb, gluten-free option. These alternatives help bind the meat mixture while adding minimal carbohydrates. Use the same amount as called for in the recipe.
Pita bread can be swapped with lettuce wraps or collard green leaves for a grain-free, lower-carb option. This substitution significantly reduces the carbohydrate content of the dish. If using lettuce or collard greens, briefly blanch the leaves to make them more pliable and easier to wrap.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes (excluding refrigeration time) |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 160-180 g
- Fat: 150-170 g
- Carbohydrates: 180-200 g
Ingredients
- 1 pound ground lamb
- 1 pound ground beef (80/20 mix)
- 1 small onion, chopped
- 5 minced garlic cloves
- 1/4 cup bread crumbs
- 1 tablespoon oregano flakes
- 2 teaspoons cumin powder
- 2 teaspoons coarse salt
- 1 teaspoon aleppo pepper (or use paprika with a pinch of cayenne)
- 1/2 teaspoon ground black pepper
- 8 warmed pita breads
- 1 cup tzatziki sauce (either homemade or store-bought)
- 3 sliced campari or roma tomatoes
- 1 thinly sliced red onion
- 1 finely chopped romaine heart
- 1/2 cup crumbled feta cheese (optional)
- Hot sauce as desired (optional)
Step 1: Prepare the Gyro Meat Mixture
In a food processor, finely chop the onion and garlic until they are almost a paste.
Transfer this mixture into a large bowl.
Add the ground meat, salt, pepper, bread crumbs, oregano, cumin, and Aleppo pepper to the bowl.
Using clean hands (or gloves, if preferred), mix and mash the ingredients together thoroughly until the meat holds together densely.
Step 2: Bake the Gyro Meat
Press the meat mixture into a 9×5 inch loaf pan, ensuring it’s packed tightly.
Preheat your oven to 325 degrees F.
Bake for about 50-60 minutes, or until the internal temperature of the center reaches 165 degrees on a meat thermometer.
Allow the meat to rest for 20 minutes.
For best results, refrigerate the meat for a few hours or overnight to make slicing easier.
Step 3: Slice the Gyro Meat
Once the meat has rested and, ideally, been refrigerated, carefully remove it from the pan while reserving the fat drippings.
Cut the meat into thin strips, approximately 1/8 inch thick, using a sharp knife.
Step 4: Brown the Gyro Meat
Heat a griddle, cast iron skillet, or non-stick skillet over medium-high heat.
Add some reserved meat drippings or a bit of oil to coat the pan lightly.
Once the pan is hot, lay the meat slices flat and cook for 1-2 minutes on each side, until they are browned and slightly crisp.
Alternatively, you can place the slices on a lined baking sheet and broil them in the oven for a few minutes.
Step 5: Assemble the Gyros
Warm your pitas before serving for best taste and texture.
Fill each pita with the browned gyro meat strips.
Top with fresh tomato slices, onion, lettuce, tzatziki sauce, and crumbled feta cheese.
Serve immediately and enjoy your delicious homemade gyros!
