Light Gyros Plate

Name: Light Gyros Plate
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 large potato (approx. 250 g); 2-3 stem(s) Parsley; 125 g Skimmed milk yoghurt; 7-10 Tbsp salt, white pepper; 80 g Pork escalope; 1 small onion; 2-3 paprika-filled olives; 1/2 tsp (3 g) Oil; 7-10 Tbsp Gyros spice salt; 1 TEASPOON Ketchup

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 large potato (approx. 250 g)
2-3 stem(s) Parsley
125 g Skimmed milk yoghurt
7-10 Tbsp salt, white pepper
80 g Pork escalope
1 small onion
2-3 paprika-filled olives
1/2 tsp (3 g) Oil
7-10 Tbsp Gyros spice salt
1 TEASPOON Ketchup

Directions

1
Wash the potatoes thoroughly and cook covered for about 25 minutes
2
Wash the parsley and chop finely. Stir in all but a little bit of the yoghurt. Season to taste with salt and pepper
3
If necessary, wash the escalopes and pat them dry. Peel onion. Cut both into strips and olives into thin slices
4
Heat the oil in a coated pan. Fry the meat for about 2 minutes while turning it. Fry the onion and olives briefly. Season everything with gyros spice salt and pepper
5
Drain potato, cut lengthwise and press apart. Serve with yoghurt, shredded meat and ketchup. Sprinkle with remaining parsley
6
If you want to save fat, you should always prepare your gyros yourself. There you know that only lean meat and spices, but no additional oil was used