Paleo Gyros

• Gluten free
• Paleo

• Meat

  • 1 lb Ground beef
  • 1 lb Ground lamb

• Produce

  • 2 Garlic cloves
  • 1 Onion, large
  • 1 tbsp Oregano
  • 1 tsp Rosemary
  • 1 tbsp Thyme

• Baking & Spices

  • 1 tsp Pepper
  • 1 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on jaysbakingmecrazy.com

Ingredients

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

Directions

• 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 pastey 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.