Chicken gyros with Metaxa sauce

Ingredients for 1 servings:

• 200 g chicken breast fillet(s), cut into fine strips
• 1 red bell pepper, cut into thin strips
• ½ Pepper, hot, finely diced
• 1 onion(s), halved and cut into thin rings
• ¼ garlic clove(s), finely diced
• 1 tbsp, heaped tomato paste
• 100 ml cream
• 100 ml milk
• 3 tbsp Metaxa
• 1 tsp, heaped oregano, shredded
• 1 tsp, chopped marjoram, shredded
• 1 tsp, heaped paprika powder, sweet
• ¼ tsp rosemary
• ¼ tsp coriander powder
• ¼ tsp cumin powder
• 1 pinch(s) of sugar
• salt and pepper
• olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

easy to make – can also be topped with cheese, but does not have to be

Combine all the spices (except paprika and sugar) with 2 tablespoons of olive oil, pour this over the meat, and mix well. Marinate for 2 hours, or longer if you like. After marinating, sear the meat in a hot pan without adding any more oil. Remove from the pan with a slotted spoon and keep warm. Fry the onions in the remaining fat until browned, then add the garlic, pointed peppers, and chili peppers. Fry briefly (I like the peppers slightly crunchy), then add the meat and cook briefly. Add the tomato paste and cook briefly, stirring. Now stir in the paprika and a pinch of sugar and deglaze with the Metaxa. Stir in the milk and cream and simmer briefly until thickened. Serve with rice, fried potatoes, or French fries. Tip: If you like, you can also transfer the mixture to an ovenproof dish and top with cheese (e.g., Emmental).