Keto Authentic Greek Gyro Platter
Indulge in the flavorful delights of the **Keto Authentic Greek Gyro Platter**, a low-carb twist on a beloved Mediterranean classic. This recipe combines a savory blend of ground beef and lamb seasoned with aromatic cumin, oregano, and rosemary, baked to perfection for tender, juicy gyro meat. Paired with a creamy, zesty homemade tzatziki sauce made with fresh cucumber, Greek yogurt, and dill, this dish bursts with authentic Greek flavors. The platter is completed with a vibrant bed of crisp romaine lettuce, cherry tomatoes, red onion, and tangy feta cheese, all drizzled with heart-healthy olive oil. Quick to prepare in under an hour, this keto-friendly and gluten-free recipe is perfect for meal prepping, a light dinner, or impressing guests with a wholesome and satisfying Mediterranean feast.
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Recipe Information
Ingredients
- 1 pound Beef and lamb ground mixture
- 1 small Onion
- 2 cloves Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 large Cucumber
- 1 cup Plain full-fat Greek yogurt
- 1 tablespoon Lemon juice
- 1 tablespoon Dill
- 2 tablespoons Olive oil
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.5 cup Feta cheese
Instructions
Preheat the oven to 325°F (160°C).
In a food processor, combine the ground meat, small onion, garlic cloves, ground cumin, dried oregano, dried rosemary, salt, and black pepper. Pulse until the mixture is well combined and resembles a paste.
Line a loaf pan with parchment paper and press the meat mixture firmly into the pan, flattening the top.
Bake in the preheated oven for 30-35 minutes, or until the meat is cooked through and has an internal temperature of 160°F (71°C).
While the meat is baking, make the tzatziki sauce: Grate the cucumber and squeeze out excess moisture using a cheesecloth or a clean kitchen towel.
In a mixing bowl, combine the grated cucumber, Greek yogurt, lemon juice, finely chopped dill, and a pinch of salt. Mix well and refrigerate until ready to serve.
Once the meat is cooked, remove it from the oven and let it rest for 5-10 minutes. Slice the meat into thin strips.
Prepare the salad: Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion.
To serve, place a portion of romaine lettuce on each plate, top with cherry tomatoes, red onion slices, gyro meat strips, and sprinkle with feta cheese.
Serve with a generous dollop of tzatziki sauce and drizzle olive oil over the salad for added flavor.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 23.9 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 848 mg | 65% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
