Gyro strips

Ingredients for 4 servings:

• 3 small onions
• 300 g zucchini, green and yellow
• 1 clove(s) garlic
• 500 g pork schnitzel
• 3 tbsp olive oil
• 1 tsp gyro seasoning
• some salt
• some black pepper, freshly ground
• 1 can of chopped tomatoes (425 ml)
• 200 g feta cheese

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

With zucchini and feta

Peel the onions, halve them, and slice them into thin strips. Clean and rinse the zucchini, halve them lengthwise, and slice them thinly. Peel and finely chop the garlic clove. Rinse the pork cutlets, pat them dry, cut them into thin strips, and mix them in a bowl with the onion strips, chopped garlic, 1 tablespoon of olive oil, and the gyro seasoning. Cover and marinate in the refrigerator for at least 1 hour. Heat 1 tablespoon of olive oil in a large pan and fry the meat for about 5 minutes, seasoning with a little salt and a few grinds of black pepper. Then remove from the pan. Add 1 tablespoon of olive oil to the hot pan and fry the zucchini slices for about 2 minutes. Then add the chopped tomatoes and simmer for about 2 to 3 minutes. Return the meat to the pan and season everything with a little salt and a few grinds of black pepper. Divide the gyro strips among plates and crumble the feta over the top. It goes well with flatbread, tzatziki, and black olives or rice. Instead of pork schnitzel, you can also use lamb, turkey, or chicken breast. And if you don’t like zucchini, you can use bell peppers instead.