As you may have picked up from past posts, I like to keep things as simple as possible. Well, there is some work to make the Tzatziki and the naan I suppose, but I’ve basically learned that lamb meat by itself is close enough to real gyro meat that I just eat it with either ground lamb or sliced lamb steak instead of the hour plus long recipes out there to make a truly authentic gyro meat. So this is mainly the recipe for the sauce and naan, but I’ll explain how I make and season the meat
There are two option, cut up a preseasoned lamb steak into small strips and bake them in the oven (typically 30 mins at 425) or use ground lamb. For me it’s typically based on availability when I make the purchase. This is ground lamb. One gyro can handle about 4oz of cooked lamb. So divide or cook as you plan to prepare it. I made two 6oz burger patties and a 4oz patty shaped into a rectangle so it would fit nicely in the naan and have the look of gyro meat (once cooked I cut the 4oz rectangle into three pieces long ways). For both I simply season with garlic powder, salt and oregano. I baked all three for 30 mins at 425.
1/2 cup of sour cream
150g of grated cucumber (I peal, cut in half long ways, scoop out the seeds, then grate with a cheese grater. I then press the cucumber to release as much water as possible).
1-2 teaspoons of garlic powder
1 tablespoon dill
1-2 teaspoons of lemon juice
All three of the last items can be adjusted to taste as you make it. Simply mix together and set aside in the refrigerator.
1/2 cup of coconut flour
2 tablespoons of psyllium husk (whole seeds not ground)
1/2 teaspoon of baking powder
1 cup warm water
This is Headbanger’s Kitchen’s recipe found here.
Mix all the dry ingredients in a bowl. I use hot water from the tap. Add about half the water, then mix. Then add the other half. For my elevation and humidity, this is sufficient. Add more if you feel it’s just too dry. Form into a ball and let sit about 15 mins. Then divide how you see fit and roll them out. I do three as he does in the video (but he gives macros on his blog as 4 servings). I roll them out between parchment paper and cut them with a small pot lid. I then fry on medium to medium high heat with some ghee. It’s typically about 1-2 mins on one side, then flip. I then repete as needed. So about 5-7 mins to cook it. Your time will vary based on how hot your pan gets.
For the deconstructed gyro I just make a very small naan and place the burger on top along with a healthy amount of tzatiki. For the normal gyro just place the sauce on the naan, add the meat, and fold.
Your macros will very so much depending on how you do it, that I’m reluctant to do anything other than the macros for each batch. So this is for the entire sauce mixture and the entire naan dough. The meat will really vary.
Net Carbs for batch: 8g
Net Carbs for entire batch: 9g