Meat

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1 lb ground beef

½ medium yellow or purple onion

2 garlic cloves

1 tsp sweet paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp parsley

½ tsp sumac

¼ tsp cumin

¼ tsp marjoram

¼ tsp cinnamon

¼ tsp coriander

Salt and pepper to taste

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Veggies

Mini bell peppers

Red onion

Jalapenos

Olive oil

Salt and pepper to taste

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Aioli

3 tbsp mayo

1 minced garlic clove

½ tsp sweet paprika

Lemon juice

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Directions

1. Preheat oven to 400F

2. Add half a medium onion and 2 garlic cloves to a small food processor and blend until smooth.

3. Place 1 lb ground beef in a bowl and mix in the onion garlic pulp.

4. Season with salt, pepper, and the spices listed.

5. Mix well. Ideally let it sit 1 to 2 hours, but you can move forward immediately.

6. Divide the mixture into 4-5 equal portions and roll each into a ball.

7. Sandwich each meatball between 2 sheets of parchment paper.

8. Use a rolling pin or glass bottle to flatten the meat evenly.

9. Roll up the filled parchment paper. Continue until you have about 5 parchment rolls.

10. Add your veggies to a sheet pan. Drizzle with olive oil and season with salt and pepper.

11. Place everything in the oven for 30 to 35 minutes at 400F.

12. Remove, let cool for a minute, unroll the parchment, and slice to your preferred size.

13. Serve over rice, any rice alternative, or make it a gyro wrap using a low carb lavash.

14. For the wrap, add lettuce, the sweet paprika aioli, roasted veggies, about 3 oz of the gyro meat, pickled red onions, parsley, and feta. Roll tightly, sear in a lightly oiled pan, and let the wrap crisp up.

15. Slice, drizzle with your favorite sauce, and enjoy.