Turkey gyros pans

Name: Turkey gyros pans
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 400 g Turkey escalope; 1-2 TEASPOONS Gyros spice salt; 1 TABLESPOON Olive oil; 1⁄2 baby onion; 16 green olives - (e.g. with; 7-10 Tbsp stuffed paprika) - pepper; 8 spread tablespoons of sheep's cheese cream (see step 4)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

400 g Turkey escalope
1-2 TEASPOONS Gyros spice salt
1 TABLESPOON Olive oil
1⁄2 baby onion
16 green olives - (e.g. with
7-10 Tbsp stuffed paprika) - pepper
8 spread tablespoons of sheep's cheese cream (see step 4)

Directions

1
Preparation: Wash the meat, dab dry and cut into strips. Mix with gyros spice and oil. Chill for at least 1 hour.
2
Peel the onion. Cut onion and olives into thin slices. Fry the gyros meat in a hot pan while turning. Fry onion for 2-3 minutes. Season with pepper and take out.
3
At the table: Put the gyros in the pans. Spread olives and some sheep's cheese cream on top. Bake under the hot grill.
4
Pecorino cheese cream is delicious with it: crumble 400 g feta cheese and mix with 200 g sour cream. Wash 4-5 stalks of thyme and pluck off the leaves. Stir into the cheese cream. Season to taste with pepper.