Low-fat kebab with turkey meat

Ingredients for 4 servings:

• 1 large flatbread(s), approx. 400 g
• 3 turkey breast fillets
• 6 leaves of iceberg lettuce
• ¼ head of white cabbage
• 2 large tomatoes
• ¼ cucumber(s)
• 100 g feta cheese
• salt and pepper
• 1 tbsp cayenne pepper
• 1 tbsp curry powder
• 2 tbsp paprika powder
• 2 tbsp oil
• 300 g natural yogurt
• 1 tbsp curry powder
• salt and pepper
• e.g. lemon juice
• n. B. Chives, optional

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

First, wash the turkey breast fillets, cut them into small strips, and place them in a bowl. Season with salt, pepper, cayenne pepper, curry powder, and paprika. Then add the oil and mix everything well with your hands. Place the bowl in the refrigerator for about half an hour. Meanwhile, prepare the sauce. Pour the yogurt into a bowl. Season with salt, pepper, curry, lemon juice, and—if desired—chopped chives, and chill. Now heat a pan and fry the meat for about 3 minutes. Adding fat to the pan is unnecessary, as the marinade already contains oil. Chop the iceberg lettuce and cabbage as finely as possible. Slice the tomatoes, cucumber, and feta cheese. Quarter the large flatbread and place it in the preheated oven (approx. 200°C fan-assisted) for 3-5 minutes. Then remove it from the oven, slice it open, and fill it alternately with the prepared vegetables, the turkey breast strips, and the sauce.