Greek gyros layered salad

Name: Greek gyros layered salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Pork or turkey escalope (approx. 300 g); 3-4 Tbsp Olive oil; 1/2 TEASPOON dried. Thyme; 7-10 Tbsp Pepper, sweet paprika; 1 small vegetable onion, salt; 250 g pointed cabbage, 1/2 cucumber; 4 medium-sized tomatoes; 300 g Whole milk yoghurt; 2 teaspoons (3 g each) Tzatziki spices; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Pepperoni, olives and thyme

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Pork or turkey escalope (approx. 300 g)
3-4 Tbsp Olive oil
1/2 TEASPOON dried. Thyme
7-10 Tbsp Pepper, sweet paprika
1 small vegetable onion, salt
250 g pointed cabbage, 1/2 cucumber
4 medium-sized tomatoes
300 g Whole milk yoghurt
2 teaspoons (3 g each) Tzatziki spices
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Pepperoni, olives and thyme

Directions

1
Wash the meat, pat dry and cut into strips. Mix 1-2 tablespoons of oil with thyme, pepper and paprika. Mix with the meat and marinate for about 30 minutes
2
Peel onion, chop coarsely. Fry the meat in a heated pan for about 5 minutes until golden brown. Fry half the onion briefly. Season with salt. Let it cool down
3
Clean, wash and quarter the cabbage and cut into fine strips. Wash cucumber and tomatoes, dab dry. Peel and chop the cucumber if necessary. Cut tomatoes into slices
4
Mix yoghurt, 2 tablespoons of oil, tzatziki spices and lemon zest. Season to taste with salt and pepper if necessary. Layer prepared vegetables, onions, gyros and tzatziki sauce in 4 bowls. Garnish with pepperoni, olives and thyme
5
Drink: mineral water