Turkey Gyros with dip
by Tavolino
A protein-rich, Greek-inspired dish with seasoned marinated turkey, served with a refreshing cucumber-yogurt dip and a crisp salad.
Ingredients
- Turkey breast 800 g
- Olive oil 8 tbsp
- Onions 2
- Salt to taste
- Pepper to taste
- Chili flakes to taste
- Paprika to taste
- Parsley 3 sprigs
- Garlic cloves 2
- Cucumber 1
- Dill 2 sprigs
- White wine vinegar 1 tbsp
- Yogurt (3.5% fat) 250 g
- Iceberg lettuce 0.5
- Tomatoes 2
- Green bell pepper 1
- Black olives 2 tbsp
- Red onion 1
- Feta 150 g
- Lemon juice 1 tbsp
Preparation
- 1
Cut the turkey into strips.
- 2
Mix the meat in a bowl with salt, pepper, chili flakes, paprika, and 5 tbsp of olive oil.
- 3
Peel the onions, cut into rings, blanch briefly, rinse with cold water, and drain.
- 4
Finely chop the parsley and mix it into the meat along with the onion rings.
- 5
Cover the meat and marinate in the refrigerator for 3-4 hours.
- 6
For the dip, finely chop the garlic.
- 7
Peel the cucumber, remove the seeds, and coarsely grate.
- 8
Salt the grated cucumber, let sit for 10 minutes, and then squeeze out the water well.
- 9
Mix the yogurt with the garlic, grated cucumber, 1 tbsp of olive oil, and vinegar.
- 10
Chop the dill, stir into the yogurt, and season with salt and pepper to taste.
- 11
Sauté the marinated meat in a pan over medium heat for about 10 minutes until browned.
- 12
Wash the iceberg lettuce, tomatoes, and bell pepper and chop into small pieces.
- 13
Halve the olives, cut the red onion into rings, and dice the feta.
- 14
Whisk 2 tbsp of olive oil with lemon juice, salt, and pepper and pour over the salad.