Pan-fried gyros with farmers salad and flat bread
very easy
45 mins
45 mins
Ingredients
- 2 Onions
- 4 Pork cutlet (approx. 150 g each)
- 3 TABLESPOONS Gyros spice
- 6 TABLESPOONS Oil
- 1 tin(s) (345 g) black olives
- 1 glass (270 g) Pepperoni
- 2 Sweet peppers
- 2 Roman salad hearts (à approx. 190 g)
- 1 red onion
- 200 g Feta cheese
- 2 TABLESPOONS White wine vinegar
- 1 TEASPOON Sugar
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 (approx. 200 g) Flatbread
- 1/2 bunch flat leaf parsley
Directions
- 1
Peel onions and cut them into rings. If necessary, dab the meat dry and cut into strips about 4 cm long, finger-wide. Mix in a bowl with onions, gyros spice and 2 tablespoons of oil. Leave to stand for approx. 30 minutes.
- 2
In the meantime, drain the olives and pepperoni and allow to drain. Halve the olives. Cut the peppers into pieces, except for one for garnishing. Clean, wash and cut the peppers into rings. Clean, wash and cut the salad into pieces. Peel and halve the red onion and cut into strips. Drain the cheese and crumble it roughly
- 3
Mix vinegar and sugar. Fold in 3 tablespoons of olive oil in a thin stream. Season to taste with salt and pepper. Mix olives, pepperoni pieces, peppers, salad and onion strips with the vinaigrette. Cover and put in a cool place. Heat 4 tablespoons of oil in a large frying pan. Fry the marinated meat for 6-8 minutes, turning it over.
- 4
In the meantime, cut the flat bread into slices and roast in a coated pan for about 2 minutes on each side until golden brown. Season meat with salt. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Add to the meat and stir in
- 5
Arrange gyros with bread and salad on plates. Garnish with parsley and sprinkle with pepper. Tsatsiki tastes good with it
- 6
Waiting time approx. 10 minutes
Nutrition Facts
690 kcal
27 g
41 g
48 g
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