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5 from 4 votes

Paleo Gyros


  • 1 large onion
  • 2-3 cloves garlic
  • 1 pound ground lamb
  • 1 pound grass-fed ground beef
  • 1 teaspoon cumin
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon pepper
  • 1 1/2 teaspoon salt


  • 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.