Light poultry kebab

Name: Light poultry kebab
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Turkey escalope; 1 TEASPOON Giros spice; 200 g Courgette; 150 g Rocket salad; 100 g cherry tomatoes; 100 g Feta cheese (30 % fat in dry matter); 1/2 pickled cucumber; 1 Garlic clove; 300 g low-fat yoghurt (1,5 % fat); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 1 TABLESPOON Oil; 1/2 ( approx. 200 g) Flatbread

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Turkey escalope
1 TEASPOON Giros spice
200 g Courgette
150 g Rocket salad
100 g cherry tomatoes
100 g Feta cheese (30 % fat in dry matter)
1/2 pickled cucumber
1 Garlic clove
300 g low-fat yoghurt (1,5 % fat)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
1 TABLESPOON Oil
1/2 ( approx. 200 g) Flatbread

Directions

1
Wash the turkey, dab dry, cut into strips and sprinkle with giros spice. Clean, wash, halve and slice the zucchini. Clean, wash and cut the salad into strips. Clean, wash and halve the tomatoes. Crumble the feta cheese roughly.
2
Wash and coarsely grate the cucumber. Peel garlic and press through a garlic press. Mix yoghurt, grated cucumber and garlic. Season with salt, pepper and sugar. Heat oil in a pan. Fry the meat for about 5 minutes until golden brown. Add zucchini and fry for another 2 minutes. Season with salt and pepper. Cut bread into quarters and cut a pocket.
3
Fry the meat for about 5 minutes until golden brown. Add zucchini and fry for another 2 minutes. Season with salt and pepper. Cut bread into quarters and cut a pocket. Mix all salad ingredients and fill into the breads. Add the tsatziki