Gyros pan with chips
easy
50 mins
50 mins
Ingredients
- 400 g Cutting beans
- 7-10 Tbsp Salt
- 200 g cherry tomatoes
- 150 g Cucumber
- 1 Garlic clove
- 5 pickled green peppers
- 1 kg large potatoes
- 3 TABLESPOONS Olive oil
- 1 TEASPOON Sweet peppers
- 1 kg ready pickled gyros meat
- 7-10 Tbsp Pepper
- 200 g Whipped cream
- 150 ml Vegetable broth
- 1 TEASPOON Cornstarch
- 200 g Greek cream yoghurt
- 7-10 Tbsp coarse sea salt
- baking paper
Directions
- 1
Wash, clean and cut the beans into pieces. Blanch the beans in salt water for about 4 minutes. Drain and rinse under cold water. Wash the tomatoes. Wash cucumber and grate roughly. Peel garlic and chop finely. Cut 1 pepperoni into thin rings
- 2
Peel and wash the potatoes, cut them into thick sticks and dab them dry. Mix potatoes, 2 tablespoons of oil and paprika powder in a bowl. Place potatoes on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-30 minutes until golden brown
- 3
Heat 1 tablespoon of oil in a coated frying pan. Sauté the gyros in it for 4-5 minutes, turning, and season with salt and pepper. Add tomatoes and beans and fry for another 3-4 minutes. Remove the gyros and vegetables. Deglaze the roast with cream and broth. Bring sauce to the boil and simmer for about 5 minutes. Stir starch with a little water until smooth. Stir into the sauce and simmer for about 1 minute
- 4
Mix yoghurt, garlic and grated cucumber, season with salt and pepper. Add gyros and pepperoni rings to the sauce, season to taste with salt and pepper. Take the potatoes out of the oven and season with coarse salt
- 5
Arrange gyros in bowls and garnish with pepperoni. Serve with tzatziki and chips
Nutrition Facts
840 kcal
46 g
47 g
56 g
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