Phase 2 hCG Diet Recipe | Gyro Bowl w/ Tzatziki – AP
Phase 2 hCG Diet Recipe | Gyro Bowl w/ Tzatziki – AP
Ingredients
Gyro Meat:
  • 7oz ground beef
  • 1/4tsp baking soda
  • 1tbsp water
  • 3/4tsp salt
  • 1tbsp fresh oregano
  • 2tbsp oniondiced
  • 1 1/2tsp garlicdiced
Tzatziki Sauce:
  • 1/3cup peeledshredded cucumber
  • 2tbsp nonfat Greek yogurt
  • 1tbsp lemon juice
  • 1/4tsp salt
  • 1/2tsp garlic powder
  • 2tsp fresh chopped dill
Bowl Toppings:
  • 1/4cup Cucumbersliced
  • 1/2cup cherry tomatoeshalved
  • 1/4 sliced red onion
  • 1cup mixed greens
Instructions
  1. Make gyro meat: Mix baking soda, water and salt together in a small bowl to dissolve. Pour over ground beef and add oregano. Mix together with hands, wrap and refrigerate for one hour.
  2. Optional step: Place meat in food processor with onion and garlic and pulse until homogeneous.
  3. Form a rectangle with meat on an aluminum lined sheet tray and bake at 350 degrees F for 30 minutes. Let cool.
  4. Make Tzatziki Sauce: Mix all sauce ingredients together in a bowl and chill until ready to use
  5. Slice gyro beef into long, 1/4 inch strips and place on a lined sheet pan. Broil until edges begin to brown then move to a bowl or plate. Add toppings and tzatziki sauce and serve on top of mixed salad greens
Recipe Notes

It’s is a great idea to make the gyro meat in bulk and then portion and freeze it.

The tzatziki sauce can be used in other recipes as well (such as the chicken souvlaki recipe)

Swap out the gyro bowl toppings to switch it up- bell peppers, cauliflower or baby spinach all work well.

Do not marinate the meat longer than one hour as the salt and baking soda will break down the proteins too much and cause the meat to lose moisture as it cooks.