Gyros with chips in a kebab bag

Name: Gyros with chips in a kebab bag
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Pork escalope; 1 small onion; 1 TABLESPOON Gyros spice; 2 TABLESPOONS Oil; 1 (750 g) bag of chips; 1 Carrot; 1 (500 g) Mug of coleslaw; 1/2 bunch Chives; 1 (170 g) Cup of Greek yoghurt (0,2 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few small leaves of romaine lettuce; 4 Paper bags

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Pork escalope
1 small onion
1 TABLESPOON Gyros spice
2 TABLESPOONS Oil
1 (750 g) bag of chips
1 Carrot
1 (500 g) Mug of coleslaw
1/2 bunch Chives
1 (170 g) Cup of Greek yoghurt (0,2 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few small leaves of romaine lettuce
4 Paper bags

Directions

1
Dab meat dry and cut into strips. Place in a bowl. Peel and chop the onion. Mix meat with gyros spice, onion and oil and chill. Put the chips on a baking tray.
2
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes, turning after 12 minutes. Peel, wash and roughly grate the carrot. Fold into the coleslaw. Heat up a pan. Fry the gyros for 5-7 minutes while turning. Meanwhile wash chives, shake dry and cut into fine rolls. Season yoghurt with salt and pepper, stir in chives. Clean and wash the salad. Mix half of the fries into the gyros and arrange in bags or on plates with salad leaves and coleslaw.
3
Meanwhile wash chives, shake dry and cut into fine rolls. Season yoghurt with salt and pepper, stir in chives. Clean and wash the salad. Mix half of the fries into the gyros and arrange in bags or on plates with salad leaves and coleslaw. Add some yoghurt. The rest of the fries and extra yoghurt is enough