These Paleo Gyros are easy to make and just as delicious as any greek restaurant. Made with quality ingredients that you can feel good about. Gluten free, dairy free, and whole30 compliant!
Wow- it has been crazy around here and I haven't been able to share as many recipes as I would like. My sister had a baby, I took a trip to Chicago, and a few other things have been keeping me occupied. But I'm glad to be back sharing this delicious recipe! It is a favorite in our house and I've made it so many times! I don't feel like the pictures do it justice- you'll have to make it yourself so you know how good it really is!
Gyros have been a favorite of mine for a long time. I grew up a picky eater, but gyros were the exception. Whenever my sister and I would go to the mall we would split one and it was always a treat. One thing I didn’t love about getting them was how I would feel afterward. They were super greasy and always made me feel weighed down. Making them at home I can use high quality meat and fat to make them.
Oh, those crispy edges are the best!!
The original recipe called to make the meat mixture, refrigerate it overnight, cook it the next day and let it cool, then refrigerate it again. I was thinking that most people don’t plan 3 days in advance and probably don’t want to do that. I decided to cook two batches at once to see if that first step was necessary. I made both batches and cooked one immediately and refrigerated the other one. Cooked the other one the next day, let it cool in the fridge over night. I sliced both up and fried them and couldn't tell a difference! That’s good news. That eliminates a lot of the prep time!
I have made these so many times and it is a recipe that never disappoints. My house literally smells like a greek restaurant while it's cooking- yum!
You will love being able to make these at home. So much simpler than you would think!
Serve them as a lettuce wrap or just eat them in their fried, delicious glory. Of course with some Tzatziki Sauce!!
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Paleo Gyros
Ingredients
Instructions
- Preheat oven to 325° and line a loaf pan with parchment paper. Set aside.
- Quarter and peel the onion and place it in the food processor with the garlic. Pulse until chopped into small pieces.
- Add the lamb, beef, cumin, thyme, oregano, rosemary, pepper, and salt.
- Process until the mixture is evenly mixed and smooth. You may need to stop and scrap it down between pulses. The mixture will be very pasty looking and feeling.
- Press mixture into the loaf pan, pressing it in tightly and evenly.
- Bake for 55-60 minutes.
- Pour off excess fat that cooks off. I always pour that into a bowl, let it cool, and throw it away.
- Let cool on the counter and if possible, place a weight on it while cooling. I like to place another loaf pan on top and place a bag of beans or rice in there. This creates a dense loaf which is ideal for cutting.
- Let cool in the fridge over night.
- Slice into strips and pan fry in lard or coconut oil. Serve with onion, tomato and Tzatziki sauce.
Aye Mac says
This recipie is the bomb.com. wowzers kinda yummy. Only modification was that I poured London juice over it before putting it in th fridge for rest. I'm spool excited about lunch tomorrow.
Jessica DeMay says
Thanks, Aye! I'm so glad you tried them and like them!
Susan S says
These gyros were awesome. So successful in our house that I immediately made another batch. I am SO happy this recipe crossed my path. A - MAZING
Jessica DeMay says
Thanks for trying my recipe, Susan! I'm so glad you like them!
Jake says
Are these the traditional greek American gyro ingresidents that would of been used in the original first American gyro?
Jessica DeMay says
Hi Jake- So I looked around and it looks like some "authentic" recipes have all the same seasonings except the cumin. I hope that helps and I hope you try them.
Eliza says
Did you use fresh or dried herbs? And fresh or dried herbs for the tzaziki sauce? Thanks so much!
Jessica DeMay says
Hi Eliza- dry herbs for the meat, fresh dill for the sauce but dry garlic and onion. Hope that helps! Enjoy!
Caroline says
Hey there does this really have to wait until the next day. I totally didn't see that step and I'm making it now for intentions for dinner!
Jessica DeMay says
I Caroline- sorry, I'm replying as fast as possible. It's not totally necessary, but it might not hold together as well. I hope you enjoy!!
Annette says
Oh. My. Goodness!!! I made these last night and they are so tasty! Hubs has already requested them for the menu next week! I think it compares to what you would get at a Middle Eastern restaurant, and I love Middle Eastern food. The tzaziki sauce was good, too; I was doubtful, thinking nothing can replace the delicious creaminess of yogurt. While the sauce wasn't as thick and creamy as traditional, taste wise I couldn't tell a difference. I will definitely make these again, probably every week for the foreseeable future, lol!
Jessica DeMay says
Thanks, Annette! I'm so glad you tried them and love them! Yes, the sauce is a little thinner when it touches the warm meat, but I tried to get the flavor exact. Thank you for the great feedback! 🙂
Marcie says
Where do you buy ground lamb?
Jessica DeMay says
Hi Marcie- you can find it at health food store or a farmers market. Some big stores (like Meijer) sell it, but it will be a little harder to find. If you can't find it just use all beef. I hope you try these- they are delicious!
Basmah says
You can also find it in any Middle Eastern store, and maybe some Indian markets.
Jessica DeMay says
Thanks for that tip, Basmah!
Monica says
It's late and I may have totally misread this recipe. What do you do with the beef?
Jessica DeMay says
Hi Monica! Oh my gosh- I'm so sorry! I totally left it out of the instructions. It goes into the processor with the lamb. I'll update it now. Thanks for commenting so I realized that!
Felesha says
Looks so yummy Jay! I love a good Greek meal! Can't wait to try it!!
Mary Ann | The Beach House Kitchen says
These sound so delicious Jessica! I can just imagine the smells in your kitchen from the wonderful spices and garlic in the recipe! On my list! Thanks for sharing!
Jessica DeMay says
Thanks, Mary Ann! The smells are the best!! 🙂