Tag Archives: gyros

Gyros from a pan

23 Jun

Before I changed my way of eating, I loved Gyros. For those who don’t know what Gyros is, Gyros is a greek meat dish. Big pieces of meat (I’ve seen lamb, veal and turkey being advertised) are interlaced with lots of fat, seasoned with spices and skewered on a tall vertical spit. To cook the meat, the spit is rotated in front of a heat source. As the meat rotates and gets cooked, the cooked, slightly crispy outer part gets shaved off with a long knife, exposing more meat to get browned. The gyros strips are either eaten with a side salad and pita or rice served on a plate or made into a sandwich with onions, tomatoes, tzatziki and hot sauce if desired.

After I saw a documentary on how gyros meat is put together and how much fat is put in between the meat on the spit, I decided to stay away from eating it so that I could save myself those calories. Unfortunately, there are a lot of gyros takeaway stands in Germany and whenever I walk by, it does smell sooo nice.

One day I was in a Greek restaurant and they had only two dishes which consisted of meat and a side salad. The rest came with potatoes or rice. I opted for souvlaki and salad but they were out so I ended up with gyros and salad. To my surprise, despite the gigantic portion, my post-priandal blood sugar reading was quite good.

So I thought, now here is something I can enjoy again. Just cook it myself so I can reduce the amount of fat, leave out the pita and substitute a big Greek salad!

I found a recipe for pan Gyros on a German website and gave it a try. Of course, it doesn’t taste like the spit-cooked version but it was good and satisfied my craving!

With only about 6.2 gr of carbohydrates per serving (dietary fiber is 2.9gr so the net carbs is only 3.3 gr!), you could easily combine this with a salad for a delicious low carb meal.

The only thing I’ve done differently from the original recipe is I’ve reduced the olive oil from 150ml to 50ml. I didn’t want my meat swimming in oil!

Pan Gyros

serves 4

600gr pork loin, sliced thinly

2 tsp oregano

2 tsp thyme

3 tsp ground sweet paprika

1 tsp ground cumin

2 cloves garlic, pressed

2 onions, sliced

50 ml olive oil

about 2 squirts lemon juice

1 tsp hot mustard

ground pepper, salt as needed

Marinate the meat with all the ingredients for 1-2 days. Fry in a hot pan till cooked and the pork turns slightly crispy.

How do you like this? Only two sentences of instructions!!

Nutrition Facts: Total calories -373.4 kcal; Fat – 25.8 gr; Carbohydrates – 6.2 gr; Dietary Fiber – 2.9 gr; Protein – 29.0

Print this recipe: Pan Gyros

Still learning…

26 Apr

Embarking on a new WOE means of course, experimenting to see what works and what doesn’t. Yesterday, I came to the conclusion that Viana’s Veggie Gyros has no place in my diet. I was attracted to the yummy looking photo of this product in the supermarket and decided to give it a try – afterall, the main ingredient listed was tofu which I know to be good for my BG. Furthermore, the nutrition labelling said 100gr contained 5.6gr of carbs which is well within my daily allowed limit.

Veggie Gyros

The taste of the gyros in itself wasn’t too bad.  I actually enjoyed it. The problem was my BG. After the meal, it were ok but later, my BG kept rising. This happened on both occasions I ate the gyros. So obviously, the carbs are changing to glucose quite slowly. One hour after eating the gyros, you don’t see the full effects of the meal. Only much later. It seemed that this meal threw everything off track for the entire day. My conclusion – stay away from it, for me at least. After all, the real gyros with meat tastes a lot better. I had some ‘real’ gyros last week with salad – in fact it was almost a double portion – and I had a BG of under 100!

So much for that … let’s move on to lunch. Today’s lunch was Mediterranean Oven Vegetables with Halloumi Cheese. I have been making this for quite some time and now do it according to ‘feel’ . It is really easy to put together and tastes great. I vary the ingredients according to what is in the fridge.

Mediterranean Oven Vegetables with Halloumi Cheese (serves 2)

Just cut up some ‘mediterranean’ vegetables – whatever you think would go into a dish titled ‘mediterranean’. For me, I can imagine cherry tomatoes, zucchini, aubergines, mushrooms, green beans, red or green bell peppers and carrots.  I also throw in half an onion – half because Dr B says they are sweet if you eat too much. Now, your question will be ‘how much veggies per person?’. Well, just look at the amount of cut veggies and see if you think two people can finish them! It doesn’t matter about the proportions of each. Cut your selected veggies and onion into bite-sized pieces and place in a mixing bowl.

Cut up a piece of halloumi into cubes and add this to the veggies – in my supermarket, they come in 200gr packets so I just put in the whole thing.

Now toss with about 2 Tbsp olive oil, 2 Tbsp tomato paste, a generous sprinkle of  ‘mediterranean herbs’ eg. oregano, thyme, rosemary and season with salt and pepper (take note that the halloumi is already slightly salty so don’t overdo it). I use 2 Tbsp each olive oil and tomato paste for a large serving each for 2 people. If you like your dish with a kick, sprinkle some chilli flakes or add some harissa.  If you are cooking for more than 2, just take a look at the veggie mix and see if you think there is enough oil and tomato paste to coat the veggies. If not, just add a tablespoon more of each. Pour the coated veggie mix into a baking dish. Here’s what your dish will look like before baking.


Mediterranean Oven Vegetables with Halloumi

Now pop the dish into your oven which has been preheated to 180 degrees C and bake for 45 minutes. Couldn’t be simpler! Dining with people not on a low-carb diet? Serve them pita or some other flatbread to soak up the sauce. Yes, this dish doesn’t come out completely dry. The veggies exude their juices while baking.

A note on Halloumi – I’ve noticed that depending on the brand, some Halloumis will melt quicker than others. I once used one that still had a rubbery, squeaky bite to it after cooking, so experiment. I prefer the ones that melt and look like melted mozzarella when done.

A note on carbs – Since I never use the same veggies, I don’t know the carb count but I think it can’t be that bad! I don’t meticulously go around counting carbs – just eyeball it.


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