Turkey gyros

Ingredients for 4 servings:

• 2 turkey drumsticks without skin
• 2 tsp mustard
• 2 tbsp oregano, shredded
• 1 tbsp garlic granules
• 2 tbsp thyme, shredded
• 1 garlic clove(s)
• ½ cucumber(s)
• ½ bunch of dill
• 75 g cream cheese
• 250 g low-fat curd cheese
• 200 g sour cream
• 1 bell pepper(s), green
• 400 g white cabbage
• 1 tbsp sugar
• 3 tbsp rapeseed oil
• 1 tbsp white balsamic vinegar
• ½ bunch parsley
• 1 onion(s), red
• 4 pita bread(s)
• n. B. Pepper, green

Instructions

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

Wash the turkey drumsticks, pat dry, and brush with mustard. Season with oregano, thyme, garlic granules, salt, and pepper. Place in a roasting pan and bake in the oven at 160°C for 45 to 60 minutes. Finely chop the garlic. Grate the cucumber, season with salt, and let stand for 10 minutes. Finely chop the dill. Squeeze the grated cucumber and mix with the garlic, dill, cream cheese, low-fat quark, sour cream, salt, and pepper. Refrigerate. Coleslaw: Cut the bell pepper into strips. Remove the outer leaves from the white cabbage, cut into strips, and wash. Mix with the paprika strips, sugar, rapeseed oil, and balsamic vinegar, and knead until soft. Chop the parsley and add to the salad. Thinly slice the onion. Toast the pita bread. Remove the turkey from the bone, cut into small pieces, and serve as turkey gyros with the coleslaw on the bread. Serve with tzatziki, onions, and peppers.