John Myers
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My Kebab Roll with Paprika-feta Dip
The perfect my kebab roll with paprika-feta dip recipe with a picture and simple step-by-step instructions.
Doner kebab roll
- 500 g Gyros, marinated yourself or bought ready-made
- 4 Wheat tortilla wraps
- 12 Halve or quarter the cherry tomatoes, depending on the size
- 100 g Dice the cucumber
- 1 kl. Red peppers finely diced
- 1 middle Red onion, quarteRed and cut into fine strips
- 4 tbsp Chopped flat leaf parsley
- 150 g Pointed cabbage, very finely chopped
Bell pepper feta dip
- 2 Grilled red bell peppers from the jar (homemade or bought)
- 1 Knobizehe (if you like, also more)
- 150 g Feta cheese
- 1 tsp Dried oregano
- 1 pinch Sugar
- Some salt to taste
- 100 g Yogurt
- 1 tsp Chili oil
- First prepare the dip so that it can still brew a little. – Coarsely chop all the ingredients except for the chilli oil and put them in a blender. Mix vigorously until a creamy substance is achieved. Finally add the oil and let it steep for about 1 hour. Possibly season again to taste.
- Ready is a delicious dip.
- You can of course also do it with fresh peppers. To do this, bake the peppers in the oven at 250 ° until the skin is almost burned. Cool down for 15 minutes and remove the skin and the inner workings.
- Now prepare all vegetables as indicated in the list of ingredients.
- Heat up the tortillas as described on the package.
- Brown the gyros meat in a hot pan for a few minutes.
- Now cover each dough with the various vegetables and parsley. Spread the meat on top, then top with the dip.
- Roll up the flatbread and wrap the lower part with foil for better consumption. Serve the rest of the dip separately.
- Then just enjoy.
- You can of course vary the salad ingredients according to your own taste. The imagination knows no limits.
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