16Divide the mixture into 4-5 equal portions and roll each into a ball.
17Divide the mixture into 4-5 equal portions and roll each into a ball.
18Divide the mixture into 4-5 equal portions and roll each into a ball.
19Sandwich each meatball between 2 sheets of parchment paper.
20Sandwich each meatball between 2 sheets of parchment paper.
21Sandwich each meatball between 2 sheets of parchment paper.
22Use a rolling pin or glass bottle to flatten the meat evenly.
23Use a rolling pin or glass bottle to flatten the meat evenly.
24Use a rolling pin or glass bottle to flatten the meat evenly.
25Roll up the filled parchment paper.
26Roll up the filled parchment paper.
27Roll up the filled parchment paper.
28Continue until you have about 5 parchment rolls.
29Continue until you have about 5 parchment rolls.
30Continue until you have about 5 parchment rolls.
31Add your veggies (Mini bell peppers, red onion, jalapeño) to a sheet pan. Drizzle with olive oil and season with salt and pepper.
32Add your veggies (Mini bell peppers, red onion, jalapeño) to a sheet pan. Drizzle with olive oil and season with salt and pepper.
33Add your veggies (Mini bell peppers, red onion, jalapeño) to a sheet pan. Drizzle with olive oil and season with salt and pepper.
34Place everything in the oven for 30 to 35 minutes at 400F.
35Place everything in the oven for 30 to 35 minutes at 400F.
36Place everything in the oven for 30 to 35 minutes at 400F.
37Remove, let cool for a minute, unroll the parchment, and slice to your preferred size.
38Remove, let cool for a minute, unroll the parchment, and slice to your preferred size.
39Remove, let cool for a minute, unroll the parchment, and slice to your preferred size.
Ingredients
1 lb ground beef
1 lb ground beef
1 lb ground beef
0.5 medium yellow or purple onion
0.5 medium yellow or purple onion
0.5 medium yellow or purple onion
2 garlic cloves
2 garlic cloves
2 garlic cloves
Salt
Salt
Salt
pepper
pepper
pepper
1 tsp sweet paprika
1 tsp sweet paprika
1 tsp sweet paprika
0.5 tsp garlic powder
0.5 tsp garlic powder
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp onion powder
0.5 tsp onion powder
0.5 tsp parsley
0.5 tsp parsley
0.5 tsp parsley
0.5 tsp sumac
0.5 tsp sumac
0.5 tsp sumac
0.25 tsp cumin
0.25 tsp cumin
0.25 tsp cumin
0.25 tsp marjoram
0.25 tsp marjoram
0.25 tsp marjoram
0.25 tsp cinnamon
0.25 tsp cinnamon
0.25 tsp cinnamon
0.25 tsp coriander
0.25 tsp coriander
0.25 tsp coriander
Mini bell peppers
Mini bell peppers
Mini bell peppers
red onion
red onion
red onion
jalapeño
jalapeño
jalapeño
Olive oil
Olive oil
Olive oil
Salt
Salt
Salt
pepper
pepper
pepper
3 tbsp mayo
3 tbsp mayo
3 tbsp mayo
1 minced garlic clove
1 minced garlic clove
1 minced garlic clove
0.5 tsp sweet paprika
0.5 tsp sweet paprika
0.5 tsp sweet paprika
lemon juice
lemon juice
lemon juice
Equipment
food processorbowlparchment paperrolling pinglass bottlesheet pan
Tips
Ideally let the meat mixture sit for 1 to 2 hours after mixing, but you can move forward immediately.
Serve over rice, any rice alternative, or make it a gyro wrap using a low carb lavash.
For the wrap, add lettuce, the sweet paprika aioli, roasted veggies, about 3 oz of the gyro meat, pickled red onions, parsley, and feta. Roll tightly, sear in a lightly oiled pan, and let the wrap crisp up.
Slice, drizzle with your favorite sauce, and enjoy.