Keto Beef Gyros are savory, high-protein, low-carb, and easy to prepare. This recipe is sure to become a new favorite meal.
I used to love going to my favorite Mediterranean restaurant and ordering the gyro, but I sadly stopped going there many years ago because I couldn't have the pita bread.
So, I thought, why not make the gyro-style meat at home in the oven and serve it in a keto, gluten-free wrap or flatbread?
It turned out delicious and was easier to prepare than I expected.
With tender slices of seasoned beef or lamb, crisp lettuce, tomatoes, and a tangy tzatziki yogurt sauce on a low-carb wrap or flatbread, this gyro is a delicious and healthy option that will keep you on track with your low-carb lifestyle.
Say goodbye to boring meals and hello to a flavorful and filling Mediterranean dish that will have you coming back for more.
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Serve Gyro Meat with
You can also use store-bought options:
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Ingredients
- 1 pound Ground Beef or Lamb
- 2 tablespoons Plain Greek Yogurt, full-fat
- ½ of a medium-sized Yellow, White, or Red Onion, minced
- 1 teaspoon Onion Powder
- ½ tablespoon minced or crushed Garlic
- ½ teaspoon Dried Oregano
- ½ teaspoon Ground Cumin
- ½ teaspoon Paprika
- ½ teaspoon Dried Rosemary Leaves
- ½ teaspoon Dried Thyme
- ¼ teaspoon Ground Black Pepper
- 1 teaspoon Sea Salt
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
Preheat oven to 350℉ (180℃).
Place all ingredients in a food processor or blender.
Pulse until combined and a smooth paste forms.
Place the meat mixture between two large sheets of parchment paper.
Use a rolling pin to roll the meat into a thin sheet.
Peel back the top parchment paper and remove it.
Start to roll the bottom parchment paper.
Roll the bottom parchment paper with the meat into a long roll.
Place the parchment-wrapped meat roll on a baking sheet and bake for 25 mins, or until cooked.
Remove from oven.
Use tongs to lift one end of the parchment roll to drain excess oil.
Unroll the parchment paper on a cutting board
With a knife, slice the flat-cooked meat into strips.
Serve on a low-carb wrap or flatbread with shredded lettuce, chopped tomato, and tzatziki sauce.
Substitutions
- Ground Beef - Instead of ground beef, use ground lamb or use half ground beef and half ground lamb in the recipe.
Equipment
Storage
Store the cooked gyro meat in a sealed container in the fridge for up to 3 days.
📖 Printable Recipe Card
Keto Beef Gyros
Equipment
Ingredients
- 1 pound Ground Beef or Lamb
- 2 tablespoons Plain Greek Yogurt full-fat
- ½ of a medium-sized Yellow White, or Red Onion, minced
- 1 teaspoon Onion Powder
- ½ tablespoon minced or crushed Garlic
- ½ teaspoon Dried Oregano
- ½ teaspoon Ground Cumin
- ½ teaspoon Paprika
- ½ teaspoon Dried Rosemary Leaves
- ½ teaspoon Dried Thyme
- ¼ teaspoon Ground Black Pepper
- 1 teaspoon Sea Salt
Instructions
- Preheat oven to 350℉ (180℃).
- Process all ingredients in a food processor or blender, pulsing until combined and a smooth paste forms.
- Place the meat mixture between two large sheets of parchment paper.
- Use a rolling pin to roll the meat into a thin sheet.
- Peel back the top parchment paper and remove it.
- Roll the bottom parchment paper with the meat into a long parchment-wrapped roll.
- Place the parchment-wrapped meat roll on a baking sheet and bake for 25 mins, or until cooked.
- Remove from oven. Use tongs to lift one end of the parchment roll to drain excess oil.
- Unroll the parchment paper on a cutting board, and use a knife to slice the flat-cooked meat into strips.
- Remove the meat strips from the parchment paper and serve on a low-carb wrap or flatbread with shredded lettuce, chopped tomato, and top with homemade or store-bought tzatziki sauce.
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Notes
Nutrition
Pairing
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