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Gyros Baked in Metaxa Sauce with Cheese

5 from 6 votes
Prep Time 15 mins
Cook Time 20 mins
Rest Time 1 hr
Total Time 1 hr 35 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 500 g Pork schnitzel
  • 2 Tbsp easy. Gyros spice
  • 2 tbsp Olive oil
  • 1 bigger Onion
  • 1 size Clove of garlic
  • 1 middle Red peppers
  • Salt pepper
  • 50 ml Metaxa
  • 250 g Sour cream
  • 2 Tbsp easy. Paprika pulp (Ajvar)
  • 1 Tbsp easy. Sugar
  • 3 tbsp Cream optional
  • 120 g Gouda cheese

Instructions
 

  • Cut the meat into small, short strips, mix with the gyros spice in a bowl and let it steep for 1 hour.
  • While it is peeling the onion, cut it into small cubes. Skin the garlic, finely chop. Wash and core the bell pepper and cut into small, short strips. Coarsely grate the cheese.
  • Fry the meat well all around in 1 tablespoon of oil in a pan. At the same time, fry the onions and garlic in a separate pan, also in 1 tablespoon of oil, then add the peppers and cook for about 2 minutes. Then add the vegetables to the pan with the meat, season with salt, pepper, deglaze with metaxa, stir in sour cream and ajvar and season with the spicy sugar. If the mass is too pasty for you, you can make it more liquid with a little cream. But that really only happens by a spoonful. Then fill everything in a casserole dish adapted to the amount and sprinkle the cheese thickly over it. If the oven has a grill function, switch it on and gratinate the cheese for 5 - 8 minutes. In the oven without grill function, switch it to top heat and the highest setting and use it to gratinate the cheese. Please keep an eye on the time yourself. It could possibly take a little longer.
  • Since the dish is a bit powerful, I did not use the typical Greek potatoes, but only served a pita bread with it.
  • Pita bread
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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