Homemade gyros! Recipe thanks to The Food Network. It’s crazy how just compressing the meat would change the taste so much, but omg these are good. The recipe called for 2 pounds of lamb, however we only used 1 pound. I also tried to find a low carb pita bread or tortilla recipe, but they were all described as “eggy” in the comments so we just stuck with our favorite Mission brand low carb tortillas, which we use for everything.
Macros and pricing:
Based on the products we used, these ingredients will cost roughly $8.46.
For the entire loaf:
Fat – 93.25g
Total carbs – 12.34g
Net carbs – 10.64g
Protein – 78.05g
1 medium onion, finely chopped or shredded
1 pound ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Preheat the oven to 325 degrees F.
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
Slice and brown each side in a pan.
Optional: serve with lettuce, tzatziki and tomatoes.