Kebab with salad

Name: Kebab with salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 Tomatoes; 1/2 small iceberg lettuce; 100 g Sheep's cheese; 2 (150 g each) Mug of whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 1 collar flat leaf parsley; 1 (200 g) cobbled flatbread; 300 g Giros meat (ready seasoned; fresh counter); 2 TABLESPOONS Oil; 50 g pitted black olives

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-sized onions
2 Tomatoes
1/2 small iceberg lettuce
100 g Sheep's cheese
2 (150 g each) Mug of whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
1 collar flat leaf parsley
1 (200 g) cobbled flatbread
300 g Giros meat (ready seasoned; fresh counter)
2 TABLESPOONS Oil
50 g pitted black olives

Directions

1
Peel onions and cut them into thin rings. Clean, wash and slice the tomatoes. Clean, wash and cut iceberg lettuce into fine strips. Wash the lettuce strips and drain well.
2
Break the feta cheese into small pieces. Puree together with the yoghurt. Season to taste with salt, pepper and lemon juice. Wash the parsley, pluck the leaves from the stems and chop them. Stir half of the parsley into the yoghurt.
3
Bake flat bread in the preheated oven (electric oven: 200 °C/ gas: level 3) for 5-10 minutes. Fry the giros in hot oil for approx. 5 minutes. Cut olives into rings. Cut bread into quarters. Cut quarter horizontally, but do not cut through completely.
4
Fill meat, lettuce, tomatoes, onions, yoghurt, olives and remaining parsley into the quarters and serve.