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 chewy pita bread! Don’t skip adding the gelatin! It adds a perfect texture!
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Protein Sparing GYROS
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Place onions and garlic into a blender or a large food processor and pulse until finely chopped.
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Add the rest of the ingredients and puree until you have a paste.
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Spray the inside of the deli meat press with avocado oil spray and place the mixture into the press. Press down firmly.
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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.
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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 RIBBON BREAD
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Place all the ingredients into a blender and purée until smooth.
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Heat a large 12 inch non-stick 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 not to burn yourself). Cook another 30-60 seconds. Make sure the crepes don’t brown at all.
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Remove from pan and repeat with remaining batter.
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Serve gyro meat in the PSMF pita bread (PSMF crepes). Add optional toppings if desired.
Calories: 304.1 | Fats: 15g | Proteins: 38.2g | Carbohydrates: 0g | Fibers: 0.3g | P:E Ratio: 2.6
Vito is a chef in Canada and the first photo is from my keto retreat to Greece last fall. His after photo is from my keto Bali retreat!
He still makes delicious food, he’s still a “foodie” but he modifies his recipes to be keto! He was the one who showed me how to make protein noodles with gelatin, water and dried egg whites! He even made squid ink pasta with it!
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