Pulse the pork rinds in a food processor until they are fully crushed. Add the oregano, onion powder, salt, pepper, garlic, and then pulse again so that all the spices are mixed into the crumbs.

Add the ground beef and lamb to the food processor and process into a paste. If your processor is not large enough, you may need to take some of the meat out and do it in batches. If you have to batch it, then knead everything together in a large bowl when you are done.

Wrap the meat up tightly and allow to chill in the refrigerator for 1 hour.

Preheat the oven to 350F. Unwrap the gyro loaf and place it on a pan to bake. Flatten it out a bit, so that it’s not more than 3 inches thick. I like using a casserole dish, just in case some of the juices come out.

Bake for 40-60 minutes, until it’s browned and internal temperature has reached 165F.

Meanwhile, mix all of the ingredients for the Tzatziki sauce together and also store in the fridge. Be sure to squeeze all of the water out of the cucumber after you grate it.

Allow to rest for ten minutes and set your oven to broil. Then thinly slice all of the meat on a bias. Broil for 5-10 minutes or until the edges start to crisp up. Weigh all of the gyro meat and then divide by the number of servings in order to know how many ounces of cooked meat to serve on each flatbread.

Serve the meat on the coconut flatbreads with the tzatziki sauce, and any additional toppings that you would like. You will get 1.5-2 tablespoons of sauce per serving, so I like to spread it on the inside of the bread before loading the meat in.