Gyros shashlik with baked potatoes
very easy
105 mins
105 mins
Ingredients
- 4 large potatoes (about 250 g each)
- 7-10 Tbsp Sea salt and pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp some + 6 tablespoons oil
- 500 g Neck steaks
- 4 small onions
- 2 TABLESPOONS Gyros spice
- 3 TABLESPOONS White wine vinegar
- 1 Cucumber
- 4 big tomatoes
- 1 Vegetable Onion
- 2 Mini Roman salads
- 1 (200 g) Mug Tsatsiki
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp wooden skewers
Directions
- 1
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Wash and dry potatoes. Sprinkle with sea salt, wrap each in a piece of oiled aluminium foil. Bake in a hot oven for 1 1/4 - 1 1/2 hours.
- 2
Dab meat dry and cut into pieces. Peel small onions and cut into slices. Oil the skewers. Put onion slices and meat alternately on the skewers. Mix gyros spice and 4 tablespoons of oil.
- 3
Spread the skewers with it and let them stand for about 30 minutes.
- 4
Meanwhile, for the salad, mix vinegar, salt, pepper and 1 pinch of sugar, fold in 2 tablespoons of oil. Wash the cucumber and tomatoes. Cut or slice the cucumber thinly. Cut tomatoes into slices.
- 5
Peel the vegetable onion and cut into thin rings. Clean, wash, spin dry and pluck the salads smaller. Mix all salad ingredients and vinaigrette.
- 6
Heat a large pan without fat. Fry marinated gyros skewers in it all around at medium heat for 12-15 minutes.
- 7
Remove the potatoes from the foil and cut lengthwise. Sprinkle with some sea salt. Stir tzatziki until smooth and spread on top. Arrange everything.
Nutrition Facts
680 kcal
48 g
36 g
36 g
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