Gluten-Free Gyro Meat, Tzatziki Sauce, and Mock-Pita (Gluten-free, Soy-free, Grain-free)

1 medium yellow onion

2 lb ground lamb

2 cloves garlic, minced

2 T dried marjoram

2 T dried rosemary

3 Tsp salt (or more to taste)

1/2 tsp black pepper

Puree the onion in a food processor, about 10 seconds. Turn the pureed onion out into the center of a cheesecloth. Gather up the ends of the cloth, twist to compress the onion, and squeeze out as much excess juice as possible.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper. Process until a thick paste forms, about 1 minute. You may need to stop and scrape down the sides of the processing bowl occasionally.

Transfer the meat paste to a bread pan and press down to remove any air pockets. Place an aluminum foil wrapped brick or other similar weight on top of the meat and refrigerate for 2 hours to allow the flavors to meld.

Preheat oven to 325 F.

Remove the weight from the bread pan, place the bread pan in a water bath with enough water to cover halfway up the side of the pan, and bake the lamb mixture for 60 minutes (or until the meat reaches an internal temperature of 165 F).

Transfer the bread pan to a cooling rack and place the weight back onto the meat. Let the gyro meat rest for 15 to 20 minutes.

Remove the gyro meat from the bread pan and discard any pan juices.

Slice and serve with pita, tzatziki sauce, onions, and tomatoes.

** For a more authentic presentation, give the gyro slices a quick sear in a hot pan to give the edges a bit of a crust!

1 medium cucumber, peeled, seeded, and grated

8 oz plain Greek yogurt

2 cloves garlic, minced

2 tsp red wine vinegar

salt to taste

Put the cucumber into the center of a cheesecloth. Gather up the ends of the cloth, twist to compress the cucumber, and squeeze out as much excess juice as possible.

In a mixing bowl, combine the cucumber, yogurt, garlic, red wine vinegar, and salt. Stir to combine thoroughly. Serve immediately or refrigerate until needed.

1/2 cup almond flour

1/2 cup arrowroot flour (cassava or tapioca flour will work, too!)

1 cup coconut milk

1 tsp dried oregano

salt to taste

Spray a small non-stick pan (such as an omelette pan or similar size) with oil or cooking spray.

Heat pan on medium-high

In a mixing bowl, combine all ingredients and whisk until fully combined and smooth.

Pour half of the mixture into the center of the hot pan so that it spreads out into a circle.

Let the mixture sit untouched for about 5 or 6 minutes until it bubbles and puffs up (do not flip too soon!). Then, flip the bread and continue cooking for another 5 or 6 minutes until lightly browned. Re-spray the pan before making the second pita.

Serve warm. If you need to reheat the pitas, simply place them in a hot oiled pan for a minute or two per side.