Gyro Meat (Instant Pot, Whole 30)
A super popular street food, made better, better for you and in the comfort of your own home.
Servings Prep Time
6-8servings 10minutes
Cook Time Passive Time
1hour 45minutes
Servings Prep Time
6-8servings 10minutes
Cook Time Passive Time
1hour 45minutes
Ingredients
Gyro
Tzatziki Sauce
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.