Light kebab

Name: Light kebab
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Column ( approx. 200 g) Red cabbage; 2 TABLESPOONS Vinegar; 1/2 TEASPOON Sugar; 1/2 Head iceberg lettuce; 2 Tomatoes; 1/2 (approx. 175 g) Cucumber; 2 stem(s) flat leaf parsley; 1-2 Garlic cloves; 200 g Skimmed milk yoghurt; 7-10 Tbsp Salt; 200 g Turkey filet; 1 Onion; 1-2 TABLESPOONS Oil; 7-10 Tbsp ground herb-flavoured salt; 1 (approx. 400 g) Flatbread; 7-10 Tbsp dried, crushed chili

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Column ( approx. 200 g) Red cabbage
2 TABLESPOONS Vinegar
1/2 TEASPOON Sugar
1/2 Head iceberg lettuce
2 Tomatoes
1/2 (approx. 175 g) Cucumber
2 stem(s) flat leaf parsley
1-2 Garlic cloves
200 g Skimmed milk yoghurt
7-10 Tbsp Salt
200 g Turkey filet
1 Onion
1-2 TABLESPOONS Oil
7-10 Tbsp ground herb-flavoured salt
1 (approx. 400 g) Flatbread
7-10 Tbsp dried, crushed chili

Directions

1
Clean the red cabbage and cut it into fine strips until the stalk. Heat vinegar and sugar, drizzle over the cabbage and knead with your hands. Clean and wash iceberg lettuce, tomatoes and cucumber.
2
Thinly slice tomatoes and cucumber, cut iceberg lettuce into small pieces. Wash parsley, shake dry, chop. Peel garlic, press through a garlic press. Mix with yoghurt, season with salt.
3
Wash the turkey, dab dry and cut into fine slices. Peel and halve the onion and cut into strips. Heat oil in a pan. Fry the onion and meat for about 5 minutes while turning, season with gyros spice, add parsley.
4
Bake flatbread in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes, quarter it and cut a deep pocket into each. Fill with prepared ingredients.
5
Drizzle yoghurt over it and season with crushed chilli.