Poultry gyros with potatoes and paprika quark

Name: Poultry gyros with potatoes and paprika quark
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 large potatoes (about 150 g each); 250 g Low-fat curd; 300 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 g red peppers; 400 g Chicken filets; 3 TSP Oil; 1-2 TEASPOONS Gyros spice; 2 Onions; 1/2 bunch Spring onions; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 large potatoes (about 150 g each)
250 g Low-fat curd
300 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 g red peppers
400 g Chicken filets
3 TSP Oil
1-2 TEASPOONS Gyros spice
2 Onions
1/2 bunch Spring onions
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling water for 25-30 minutes. Mix quark and yoghurt. Season with salt and pepper. Clean and wash the peppers, cut them into small cubes and stir into the quark.
2
Cut the chicken fillets into thin slices. Mix meat, oil and gyros spice. Peel onions and cut into fine strips. Clean and wash spring onions and cut into rings. Fry chicken gyros in a coated pan for 4-5 minutes.
3
Fry the onions and spring onions briefly. Season with salt and pepper. Drain and peel the potatoes. Wash some parsley and cut into fine strips. Arrange chicken gyros, potatoes and paprika quark on plates and sprinkle with parsley and garnish.