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Gyro Bowl (Paleo, Whole30, AIP)

Author: Michele
Servings: 4 people
Wishing for some Greek flavors while on a healing diet? This Gyro bowl is DELICIOUS and easy to make ahead for a quick lunch or dinner!
Prep Time 20 mins
Cook Time 1 hr
Cooling Time 20 mins
Total Time 1 hr 40 mins


For the Gyro Meat:

  • 1 medium Yellow Onion (quartered)
  • 3 cloves Garlic (peeled)
  • 1 lb Ground Beef
  • 1 lb Ground Lamb
  • 2.5 tbs Primal Palate Super Gyro Seasoning (OR 1 tbs dried Thyme + 1 tbs dried Oregano + 1 tsp dired Rosemary + 1.5 tsp Sea Salt)

For the Sides:

  • 1 head Cauliflower (riced (or 4 cups pre-riced))
  • 2 Cucumbers (diced)
  • 2 cups Kalamata Olives (pitted and chopped)
  • 2 cups Lettuce (shredded)
  • 1 Red Onion (sliced)

For the Tzatziki Sauce:

  • 1 cup Coconut Cream (can also use any yogurt of your choice as well )
  • 1/2 Cucumber (finely diced)
  • 1 tbs Lemon Juice
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1 tsp dried Dill (or 1 tbs fresh)
  • pinch Sea Salt



For the Gyro Meat:

  • Preheat the oven to 325 F. Line a loaf pan with parchment paper.
  • Place the onion and garlic in a food processor and pulse until chopped into small pieces.Add the rest of the ingredients until the mixture is smooth and pasty looking. Scrape the mixture out of the food processor into the lined loaf pan. Press it down as much as you can.
  • Bake for 60 minutes, then remove from the oven and let cool.
  • Pour off the excess fat (preferably into the trash can so it doesn't clog up your pipes) and then if possible, let chill in the fridge or on your counter for at least 20 minutes (this isn't necessary but does make slicing a lot easier).

While the Gyro Meat is cooking:

  • Prepare the Tzatziki sauce by mixing all of the ingredients together.
  • Prepare and cook the flatbreads if making them.
  • Dice the cucumbers, slice the red onions, and chop the olives if necessary.
  • If the cauliflower hasn't been riced yet, do so either via a food processor, box grater, or blender.

Once the Gyro Meat is done cooling:

  • Slice the loaf into thin, 1/4 inch wide slices. If you want to freeze the slices, do so at this point. (See notes for instructions)
  • Heat a pan over medium heat and then add your preferred cooking oil (coconut oil works well). Add the slices and cook for several minutes a side, until browned.
  • While they are browning, add the cauliflower rice to a separate large pan over medium heat and cook until warmed through, about 5 minutes.


Make ahead: If you make the meat in the oven a day or two ahead of time (or make and freeze the slices) it makes this bowl super quick to make at time of serving. I typically double the gyro meat recipe and make 2 loaves - one for serving that week and one I slice and keep in the freezer for quick meals later. 
To freeze the gyro meat: Lay each slice flat on a baking sheet or glass dish for several hours. Remove from the freezer, place small pieces of parchment in between each slice and place into a plastic bag for storing in the freezer.
Substitutions: If you don't like or can't find ground lamb, feel free to substitute it with an additional pound of ground beef or even 1/2-1 lb of ground Beef Liver!
You can use coconut yogurt (or your yogurt of choice) in place of the coconut cream. If you can't do coconut, homemade tigernut yogurt could be used.
Note on Nutrition Facts!!!: This does NOT include the AIP Flatbreads. The carbs etc are just for the meat, cauliflower rice, olives, lettuce, onions, and sauce.


Calories: 996kcalCarbohydrates: 26gProtein: 46gFat: 81gSaturated Fat: 40gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 163mgSodium: 1250mgPotassium: 1625mgFiber: 9gSugar: 9gVitamin A: 597IUVitamin C: 84mgCalcium: 167mgIron: 7mg
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, Autoimmune Paleo Protocol, autoimmune protocol, bowl, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !