Step 1

Preheat the oven to 450°F. Line a loaf pan with parchment paper and set aside.

Step 2

Process the yellow onion, 4-5 cloves garlic, walnuts, and a large handful parsley in a small food processor.

Step 3

Add the processed mixture to a bowl along with the ground beef and lamb. Season with paprika, sumac, oregano, thyme, cumin, Aleppo pepper, and a couple pinches of salt and pepper. Ideally, you process this whole mixture again in the food processor, but if you are doing it manually by hand, mix VERY well.

Step 4

Tightly pack the meat mixture into your prepared pan. Transfer to the oven and bake at 450°F for 45-50 minutes.

Step 5

Remove from the oven, tilt the loaf pan into a mug to remove the excess fat/juices, and let it cool for at least 10 minutes or until you can easily remove the meat loaf from the pan.

Step 6

Slice the meat into smaller strips. Spray a pan with avocado oil and pan fry the strips for 1-2 minutes or until they are golden and crispy on both sides.

Step 7

Make a white sauce by mixing plain yogurt, crumbled feta, 1 minced garlic, lemon juice, 2 tbsp fresh parsley, and a pinch of salt and fresh cracked pepper. Mix well, taste, and adjust to your liking.

Step 8

Finally, get your base ready. You can use regular rice, cauliflower rice, or quinoa if you aren’t watching carbs. To keep this low-carb, I used my Kaizen low-carb rice and prepared it according to package instructions.

Step 9

When the rice is cooked, add a serving to the bowl, some gyro meat, and your toppings of choice. I like this with tomato, Persian cucumbers, and fresh herbs. Drizzle it up with the white sauce and more crumbled feta.