Low-carb gyro plate

Ingredients for 3 servings:

• 750 g minced pork, turkey or chicken
• 6 tbsp olive oil
• ½ tsp, leveled chili flakes or powder
• some pepper
• 1 tsp, leveled herbs de Provence
• ½ tsp oregano
• 2 pinches of clove pepper
• ½ tsp cumin
• ¼ tsp smoked paprika powder
• ½ tsp, crushed paprika powder, sweet
• possibly house garlic or garlic
• ¾ tsp salt or Society Garlic Salt
• 1 iceberg lettuce
• 3 tomatoes
• 150 g mayonnaise
• 150 ml milk
• some salt and pepper
• e.g. chili flakes
• n. B. Paprika powder, sweet
• n. B. Herbs of Provence
• 1 tbsp olive oil
• 1 tbsp vinegar

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 30 minutes

variable meat, delicious dressing

Wash the meat, pat dry, and cut into thin strips. Combine all the marinade ingredients, except the salt, and mix well with the meat. If you only have regular salt, you can add a few finely chopped leaves of garlic or garlic cloves. Cover and let marinate in the refrigerator for several hours, preferably overnight. Add the salt and stir well just before cooking. Before cooking the meat, chop the lettuce, wash it, and shake it well. Cut the tomatoes into pieces or slices. Mix together all the dressing ingredients. Place the lettuce on three large plates, garnish with the tomatoes, and drizzle with the dressing. Place the meat in a pan and sear for about 4-5 minutes without any additional fat. Arrange the meat on the plates next to the lettuce. The marinated meat will keep in the refrigerator for two days; already cooked meat can also be stored and reheated. You can also prepare the salad and dressing the day before. The dressing will also keep for at least two days. If desired, you can also serve it with onions. Tip: The gyro meat can also be topped with cheese after frying.