Juicy poultry doner

Ingredients for 4 servings:

• 300 g chicken fillet(s)
• 1 bunch of oregano
• Salt and pepper, black, from the mill
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tbsp oil
• 1 small onion(s), red
• 1 small garlic clove(s)
• 500 g cucumber(s)
• 300 g low-fat curd cheese
• 2 m.-large tomato(s)
• 150 g coleslaw
• 4 large lettuce leaves
• 1 flatbread(s)
• Marjoram and lettuce for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Wash the meat and pat dry. Wash the oregano, shake dry, pick off the leaves, and chop them. Mix with salt, cumin, coriander, and 1 tablespoon of oil. Brush the chicken fillet with the herb marinade and let it sit for about 2 hours. For the tzatziki, peel and finely dice the onion and garlic. Wash the cucumber and quarter half, remove the seeds, and finely dice. Mix with the quark, onion, and garlic. Season with salt and pepper. Heat the remaining oil in a pan and fry the meat on all sides for about 2 minutes. Then fry over medium heat for about 8 minutes more. Meanwhile, wash, trim, quarter, and deseed the tomatoes. Cut the tomatoes and the remaining cucumber into strips. Cut the meat into thin slices. Drain the coleslaw. Wash the lettuce leaves. Quarter the flatbread, cut a pocket into each, and fill it with lettuce, chicken, cucumber, tomatoes, tzatziki, and coleslaw. Arrange on the lettuce leaves and garnish with marjoram. Serve the remaining tzatziki separately. Approx. 400 kcal per serving.