Greek coleslaw with gyros mince
very easy
45 mins
45 mins
Ingredients
- 1–2 Garlic cloves
- 300 g Greek cream yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 1 (approx. 600 g) Head pointed cabbage
- 1-2 TEASPOONS Sugar
- 8 TABLESPOONS White wine vinegar
- 1 ( approx. 350 g ) Cucumber
- 1 red and yellow pepper
- 6 Stem(s) flat leaf parsley
- 1 (approx. 250 g) baby onion
- 100 g Kalamata olives (mild & fruity)
- 4 TABLESPOONS Olive oil
- 1-2 TABLESPOONS Oil
- 400 g mixed minced meat
- 1-2 TABLESPOONS Gyros spice
- 7-10 Tbsp pickled green peppers
Directions
- 1
Peel garlic and chop very finely. Mix yoghurt and garlic. Season to taste with salt and pepper. Clean, wash and halve the pointed cabbage and cut out the stalk. Cut cabbage into fine strips. Put them in a large bowl and sprinkle with salt, pepper and sugar. Add vinegar and knead lightly with your hands. Leave to stand for about 30 minutes.
- 2
Wash and clean the cucumber, cut it in half lengthwise and cut into thin slices. Clean, wash and cut the bell peppers into fine strips. Wash parsley, shake dry and cut into fine strips. Peel and halve the vegetable onion and cut into fine rings
- 3
Mix paprika, cucumber, olives and parsley, except for a little bit for sprinkling, with the pointed cabbage, season again with salt and pepper. Mix in olive oil
- 4
Heat the oil in a large pan, crumble the minced meat into it and fry vigorously while turning. Season with gyros spice. Fill salad into a bowl, spread meat crumbs, onions and remaining parsley over it. Sprinkle a dash of yoghurt with pepper and garnish with green peppers. Add the rest of the yoghurt. Flatbread tastes good with it
- 5
Waiting time approx. 15 minutes
Nutrition Facts
580 kcal
17 g
43 g
29 g
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