Low-carb gyro plate

Ingredients for 3 servings:

• 250 g quark
• 1 tbsp olive oil
• 1 garlic clove(s), squeezed or 1 tsp garlic powder
• ½ cucumber(s), grated
• 1 dashes lemon juice, freshly squeezed
• some dill, freshly chopped
• Salt and pepper, colorful
• 550 g chicken strips
• 1 tbsp olive oil
• 1 garlic clove(s)
• 140 g natural yogurt
• 5 tbsp gyro seasoning
• 1 tsp garlic powder
• 1 tsp paprika powder
• n. B. Salt and pepper, colorful
• ½ head of cauliflower
• n. B. Salt and pepper, colorful
• Vegetable oil or coconut oil for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

Gyro Bowl

For the tzatziki, press the garlic, grate the cucumber, and finely chop the dill. Mix all ingredients together and let it marinate in the refrigerator for at least an hour. Marinate the gyro meat in a bowl with the remaining ingredients, except for the olive oil, and let it marinate in the refrigerator for at least an hour. Then fry it in a large pan in olive oil until it turns a nice golden brown. Cut half the cauliflower head into small florets and carefully clean the florets. Chop the florets in a food processor until you have rice-sized pieces. Fry the cauliflower rice in vegetable or coconut oil over medium heat until it is cooked through. This takes about 5 minutes. Season the cauliflower rice with salt and pepper to taste.