Low Iodine Gyro Plate

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the gyro meat

1 lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
See all
½ lb ground beef
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tsp dried oregano
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the tzatziki

1 cup plain greek yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
½ english cucumber, grated and squeezed dry
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped
1 clove garlic, minced
¼ tsp salt

For serving

4 pita breads
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
1 cup romaine lettuce, shredded
¼ cup crumbled feta cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Make the tzatziki: grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. In a medium bowl, stir together the Greek yogurt, squeezed cucumber, lemon juice, dill, garlic, and salt until combined. Cover and refrigerate for at least 30 minutes to let the flavors develop.
2
In a large bowl, combine the ground lamb, ground beef, oregano, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, about 1 minute — do not overwork. Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4 inch thick.

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