Our Paleo Family

Gyro Meat (Instant Pot, Whole 30)

Gyros are one of the many foods my family lamented no longer being able to enjoy as a part of our Paleo lifestyle. Whenever we would go out to a Greek restaurant, they would all get gyros and I would get the grilled chicken pita. I’m not sure why really, but the gyro never appealed to me. Until now!

I have continued to search for popular Instant Pot recipes in an effort to keep feeding my YouTube tribe new content and the gyro meat was one I saw over and over. So I set to work making this my own. As I have a Whole 30 coming up very, very soon, I also wanted this be Whole 30 compliant.

And we have success!

  • Delicious – check!
  • Easy – check!
  • Whole 30 compliant – check!

This recipe makes a lot, so it’s perfect for those of you with large families. Or those who really enjoy leftovers.

If you want to treat yourself, find some gluten free pitas and enjoy this in the traditional manner. If you’re staying away from gluten free breads, then enjoy this over a bed of quickly sautéed cabbage or greens, cauliflower rice or grits, or simply with a big side of fresh vegetables.

This is a very simple recipe, as you can see in the video linked below. There are a few steps, but they aren’t hard. Just think through the rest of your meal and plan your time accordingly. You can even do the baking/Instant Pot-ting ahead of time and keep the meat in the fridge until you’re ready to put dinner together.

If you’re craving a full Greek dinner, check out the Fall chapter in my book, Your Paleo Holiday. I have a recipe for spanikopita that will blow your mind. That’s what you see pictured with my gyro meat and veggies above. That was a dee-licious combination!

Alternatively, roast some sweet potato fries or cubes to serve alongside. When I filmed this recipe for YouTube, I was doing a Whole30 so needed to come up with a dairy-free side dish. I had sweet potatoes, it had snowed seven inches that day, effectively shutting down Raleigh, so going to the store for something was not an option. Sweet potatoes it had to be. I thought that would be a weird combination, but in fact, it was really amazing! The gyro meat is so flavorful that the mild, sweet flavor of the potatoes made an excellent pairing.

Additionally, for my Whole30 meal, I used my homemade mayonnaise for the base of the Tzatziki Sauce and I liked it even better than with the yogurt. So you have lots of options here!

There are a couple parts of this recipe that seem a little tricky (but really aren’t). If you want some clarification, just pop over to YouTube and watch me make it!


Gyro Meat (Instant Pot, Whole 30)
Print Recipe
A super popular street food, made better, better for you and in the comfort of your own home.
Servings Prep Time
6-8 servings 10 minutes
Cook Time Passive Time
1 hour 45 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time Passive Time
1 hour 45 minutes
Gyro Meat (Instant Pot, Whole 30)
Print Recipe
A super popular street food, made better, better for you and in the comfort of your own home.
Servings Prep Time
6-8 servings 10 minutes
Cook Time Passive Time
1 hour 45 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time Passive Time
1 hour 45 minutes
Ingredients
Gyro
Tzatziki Sauce
Servings: servings
Instructions
  1. Add onion and garlic to the bowl of a large food processor fitted with the mixing blade.
  2. Pulse until onions are very finely chopped.
  3. Add all spices and pulse a few more times so all spices are well blended into the onion and garlic.
  4. Now add the meat to the food processor and pulse until the entire mix is well combined.
  5. Lay out two two pieces of plastic wrap, one piece perpendicular to the other (see video if this isn't clear). Lay the meat in the middle of the plastic, wrap it up tightly, compressing as you wrap.
  6. Squeeze and compress. Squeeze and compress some more. You want a dense mixture.
  7. Carefully, remove the plastic wrap and place the meat mixture into a 7 inch springform pan. Press some more and then press some more. Poke the mixture with a sharp knife a couple times to (hopefully) release any air pockets.
  8. Pour 1 cup of water in the bottom of your Instant pot. Fit the wire rack inside. Gather a piece of aluminum foil up around the edges of the springform pan.
  9. Lower the pan onto the rack.
  10. Place the lid on the Instant Pot, press manual, set to high pressure and 30 minutes.
  11. Your pot should pressurize in about 10 minutes. Allow to depressurize naturally, which should take about 12 minutes.
  12. Remove pan from Instant Pot and carefully pour off excess oil into a container to discard.
  13. Allow meat to cool. If planning to finish cooking within the hour, just allow the meat to cool on the counter.
  14. Using a very sharp or serrated knife, slice meat into very thin slices. Meanwhile, heat a large non-stick skillet over medium high heat. Add about a teaspoon of cooking oil (like avocado or coconut) .
  15. Fry slices until brown and crispy on both sides. Remove to an oven proof dish and keep in a warm oven until ready to serve.
  16. Repeat with remaining slices of meat. I know that this will make a lot of thin slices of gyro meat, but don't be discouraged! This frying part goes very quickly.
  17. Add more oil to the pan as needed. You will likely not need to add much more, if any, because the meat itself will give off a little bit more fat as it sizzles away.
  18. Serve with Tzatziki sauce if desired.
Tzatziki Sauce
  1. Grate cucumbers into cheesecloth or a clean dish towel set inside a fine mesh strainer over a bowl.
  2. Sprinkle on the garlic salt and allow the mixture to sit for a few minutes. This will help draw some of the excess moisture out of the cucumbers so you don't end up with a watery sauce.
  3. When you're ready to eat, squeeze the cheesecloth. Dump the cucumbers into a separate bowl. Add in the yogurt, lemon juice and more garlic salt if desired. Mix well and eat! Refrigerate any leftovers.
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