- 1 ounce pork rind
- 1 tablespoon oregano
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 3/8 ounce garlic
- 1 pound ground beef
- 1 pound ground lamb
- 1 cup plain greek yogurt (full-fat)
- 1 teaspoon garlic powder
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 2 1/2 ounces cucumber (full-fat)
- 2 tablespoons fresh dill (full-fat)
- Pulse the pork rinds in a food processor until they are fully crushed.
- Add the oregano, onion powder, salt, pepper, garlic, and then pulse again so that all the spices are mixed into the crumbs.
- Add the ground beef and lamb to the food processor and process into a paste.
- If your processor is not large enough then you may need to take some of the meat out and do it in batches.
- If you have to batch it, then knead everything together in a large bowl when you are done.
- Wrap the meat up tightly and allow to chill in the refrigerator for 1 hour.
- Meanwhile, mix all of the ingredients for the Tzatziki sauce together and also store in the fridge.
- Be sure to squeeze all of the water out of the cucumber after you grate it.
- Preheat your oven to 350°F.
- Unwrap the gyro loaf and place it on a pan to bake.
- Flatten it out a bit so that it's not more than 3 inches thick.
- I like using a casserole dish just in case some of the juices come out.
- Bake for 40 -60 minutes, until it's browned and internal temperature has reached 165°F.
- Allow to rest for ten minutes and set your oven to broil.
- Then thinly slice all of the meat on a bias.
- Broil for 5-10 minutes or until the edges start to crisp up.
- Weigh all of the gyro meat and then divide by 8 in order to know how many ounces of cooked meat to serve on each flatbread.
- Serve the meat on the coconut flatbreads with the tzatziki sauce, and any additional toppings that you would like.
Originally posted 2019-02-20 18:09:10.