Bean salad with Feta & Gyros skewers

Name: Bean salad with Feta & Gyros skewers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Cutting beans; 250 g Potatoes; 7-10 Tbsp salt, pepper, some sugar; 1 can(s) (425 ml) Kidney Beans; 1/2 -1 baby onion; 150 g Feta cheese; 50 g black olives; 3 TABLESPOONS White wine vinegar; 2 TABLESPOONS Lemon juice; 6 TABLESPOONS Oil (e.g. olive oil); 400 g Turkey escalope; some stem(s) fresh or 1/2 tsp dried thyme; 7-10 Tbsp Gyros spice salt; 8 long wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Cutting beans
250 g Potatoes
7-10 Tbsp salt, pepper, some sugar
1 can(s) (425 ml) Kidney Beans
1/2 -1 baby onion
150 g Feta cheese
50 g black olives
3 TABLESPOONS White wine vinegar
2 TABLESPOONS Lemon juice
6 TABLESPOONS Oil (e.g. olive oil)
400 g Turkey escalope
some stem(s) fresh or 1/2 tsp dried thyme
7-10 Tbsp Gyros spice salt
8 long wooden skewers

Directions

1
Clean, wash and cut the beans into pieces. Peel, wash and chop potatoes. Cook the beans in salted water for about 15 minutes. Add potatoes after 5 minutes
2
Drain the kidney beans. Peel and finely chop the onion. Crumble cheese. Remove seeds from olives, cut into slices. Drain beans and potatoes
3
Season vinegar and lemon juice with salt, pepper and sugar. Fold in 4 tablespoons of oil. Mix with the prepared salad ingredients. Leave to stand for about 30 minutes.
4
Wash the meat, dice. Thyme wash, pluck. Skewer meat, season with gyros salt. Fry in 2 tablespoons of hot oil for 8-10 minutes. Sprinkle with thyme in between. Arrange everything
5
Drink: cold beer