Turkey Gyros

Ingredients

• 750 g turkey breast fillet
• 50 ml olive oil
• 1 tbsp thyme
• 1 tbsp oregano
• 4 Garlic cloves
• 0.5 lemon
• Salt
• Pepper
• 3 tbsp oil or clarified butter
• 1 kg white cabbage
• 6 tbsp vinegar
• 80 ml sunflower oil
• Salt
• Pepper
• 3 tomatoes
• 2 green chili peppers

Instructions

1. 1.

   Squeeze the lemon well, then combine olive oil with lemon juice, thyme, oregano, a pinch of salt and pepper in a bowl.

2. 2.

   Peel the garlic cloves and press them into the dressing; mix thoroughly and let sit for a moment.

3. 3.

   Wash the meat, pat dry, and cut it into thin strips against the grain.

4. 4.

   Add the meat to the dressing, stir well, cover and refrigerate for at least 30 minutes.

5. 5.

   Meanwhile, wash the cabbage, quarter it, remove the core, and slice into very fine shreds.

6. 6.

   Blanch the cabbage strips in boiling salted water for 2 minutes.

7. 7.

   Drain them in a colander, rinse with cold water, and let drain fully.

8. 8.

   In a small bowl whisk vinegar, sunflower oil, salt and pepper to make another dressing.

9. 9.

   Pour this over the cabbage, knead it vigorously with clean hands, and let sit.

10. 10.

    Meanwhile, briefly blanch the tomatoes, cool, peel, quarter, core, and dice. Wash the chili peppers, cut lengthwise, remove seeds and white pith, then slice into fine strips; add both to the cabbage salad and mix well.

11. 11.

    Drain the marinated meat in a colander. Heat clarified butter (or oil) in a large pan.

12. 12.

    Sear the meat portions in batches, turning frequently, for about 4 minutes per side until browned. Transfer cooked meat to a plate and keep warm at 80°C in a preheated oven.

13. 13.

    Re-mix the cabbage salad, taste, and add cumin if desired.

14. 14.

    Serve the cabbage salad and turkey gyros on plates with fresh white bread or rice and tzatziki.