John Myers
Contents
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Ingredients
- 2 Onions
- 4 Pork schnitzel à approx. 150 g or pork loin
- 3 tbsp Gyros spice
- 6 tbsp Oil
- 1 Jar, 345 g Black olives
- 1 Glass, 270 g Hot peppers
- 2 small Red peppers
- 2 Romaine lettuce hearts of approx. 190 g
- 1 Red onion
- 200 g Feta cheese
- 2 tbsp White wine vinegar
- 1 tsp Sugar
- 3 tbsp Olive oil
- Salt pepper
- 0,5 Flat bread, approx. 200 g
- 0,5 bunch Flat leaf parsley
Instructions
- Peel the onions, cut in half and cut into rings. Wash the meat, pat dry and cut into finger-thick strips approx. 4 cm long. Mix in a bowl with onions, gyros seasoning and 2 tablespoons of oil. Let it steep for about 30 minutes.
- In the meantime, drain the olives and peppers and let them drain. Halve the olives, cut the peppers into pieces, save for two for garnish. Peel, halve and cut the red onion into strips. Drain the cheese and roughly crumble it.
- Mix the vinegar and sugar together. Fold in 3 tablespoons of olive oil, season with salt and pepper. Mix the olives, chili peppers, paprika, lettuce and onion strips with the vinaigrette. Cover and chill. Heat 4 tablespoons of oil in a large pan. Fry the marinated meat vigorously for 6-8 minutes while turning.
- In the meantime, cut the flatbread into slices and roast in a non-stick pan for about 2 minutes on each side until golden brown. Season the meat with salt. Wash the parsley, shake dry and finely chop except for a few leaves for garnish. Add to the meat and stir in.
- Arrange the gyros with bread and salad on plates. Garnish with parsley and sprinkle with pepper. Tsatziki tastes good with it.
Nutrition
Serving: 100gCalories: 864kcalCarbohydrates: 4.3gFat: 95.7g
