Protein Sparing GYROS
I love gyros but store bought gyro meat contains gluten.
While I was on my keto retreat in Bali, the people who came on my retreat mentioned I should make gyro meat like my homemade deli meat recipe. So I got my meat press out and made delicious gyro meats and I used my protein sparing noodle recipe to make pita bread for the gyros! They were so delicious!
HOW TO MAKE PROTEIN SPARING GYROS
To make my recipe for protein sparing gyro meat and pita wraps, I used Further Food gelatin!
Further Food gelatin is sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine.
Adding Further Food Gelatin works perfectly for making my protein sparing gyro meat extra delicious and the pita bread chewy! Do not skip adding the gelatin! It adds a perfect texture!
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Protein Sparing GYROS
Equipment
Ingredients
- 1 small red or yellow onion chopped
- 6 cloves garlic minced
- 1 pound lean ground lamb (or ground beef)
- 1 pound 95% lean ground beef
- 1/2 cup beef broth
- 1 tablespoon Further Food gelatin
- 2 teaspoons ground marjoram
- 2 teaspoons dried oregano
- 2 teaspoons Redmond Real salt
- 1 teaspoon fresh ground pepper
- Primal Kitchen Avocado Oil Spray
PSMF PITA BREAD:
- 550 grams beef broth or water
- 80 grams Further Food gelatin
- 120 grams unflavored egg white protein powder
- 2.5 grams Redmond Real salt
OPTIONAL FILLINGS:
- Tomato Slices
- Cucumber Slices
- Shredded Lettuce
- Red Onion Slices
- Protein Sparing Sour Cream Click HERE
Instructions
- Place onions and garlic into a blender or a large food processor and pulse until finely chopped.
- Add the rest of the ingredients and puree until you have a paste.
- Spray the inside of the deli meat press with avocado oil spray and place the mixture into the press. Press down firmly.
- Bring a large pot of water to a boil. Place the meat press into the water and boil on a low simmer for 1 hour or until the internal temperature reaches 165 degrees F.
- Place the unopened container in the fridge for 10 hours or overnight. Remove and slice. Enjoy as a sandwich with my protein sparing bread recipe or dehydrate in an oven or dehydrator for 6 hours on lowest temperature (155 degrees F) to make protein chips!
PSMF PITA BREAD
- Place all the ingredients into a blender and purée until smooth.
- Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with avocado oil spray and dab it with a paper towel. Pour 1/4 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-60 seconds. Make sure the crepes do not brown at all.
- Remove from pan and repeat with remaining batter.
- Serve gyro meat in the PSMF pita bread (PSMF crepes). Add optional toppings if desired.
Video
Nutrition
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Am I correct in assuming you could make the meat in an instant pot like the other deli meats?
Yes, you can do that 🙂
so half a pita bread for 1 serving? because you make four breads and the recipe serves 8 😉
This recipe as written should yield 8 small pitas, or 4 large pitas. Whichever you prefer 🙂
Looks yummy.
Do you have the nutritional for just the pita bread?
Hi Maria 🙂
I stumbled across this video as I was searching for some healthy recipe ideas. These Gyros look amazing, and not that difficult to make. I’m definitely going to give it a try. I just ordered all the ingredients to try your Protein Sparing Wonder Bread too. I too have struggled with some health issues and decided to take control of what I put in my body. It’s really not that difficult to prepare healthy clean food. Thanks for the video, keep them coming.
Thank you for your kindness and support!
I’m wondering if the pita bread turned out ok? You had the scale tared for the smaller measuring cup, then changed to the larger, heavier measuring cup without re-taring.
For us making them, how would they differ using the measurements you gave?
Follow the written recipe 🙂
Hi Maria!
Thank you for explaining why you always recommend Redmond’s Real Salt. Now that I know, I’m going to change over.
I noticed that it comes in both kosher and fine table salt. Which type do you use in all of your recipes?
I love your cookbooks. And Vito, you look great. Congrats!
I use all of their salts depending on the dish. But most often I use the fine salt 😉
Unfortunately, the meat press didn’t work for me. Sigh. Everything above the water line in the pot was raw even though my husband said the thermometer read 170 degrees. But, I’m going to try again with just half the amount.
So sorry!