Turkey Gyros with Dip

Ingredients

• 800 g turkey meat
• 8 tbsp olive oil
• 2 large onions
• Salt
• Pepper
• chili flakes
• paprika powder
• 3 Stalks Parsley
• 2 cloves garlic
• 1 cucumber
• 2 stalks dill
• 1 tbsp White Wine Vinegar
• 250 g yogurt (3.5% fat)
• 0.5 iceberg lettuce
• 2 Tomatoes
• 1 green bell pepper
• 2 tbsp black olives
• 1 Red Onion
• 150 g feta cheese
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Slice the turkey breast into strips and place in a shallow dish; mix with salt, pepper, chili flakes, paprika powder, and 5 tbsp oil. Peel the onions, cut into thin rings, blanch briefly in boiling water, cool, drain well, and stir into the meat. Wash the parsley, shake dry, finely chop, and add. Cover and marinate in the refrigerator for 3–4 hours.

2. 2.

   Meanwhile, peel and finely mince the garlic cloves. Clean the cucumber, peel, halve lengthwise, remove seeds with a small spoon. Grate the cucumber coarsely, sprinkle with salt, let sit 10 minutes, then squeeze out excess water. Whisk yogurt with garlic, cucumber, 1 tbsp oil, and vinegar; season with salt and pepper. Wash dill, shake dry, chop, and add.

3. 3.

   Heat a large pan over medium heat; fry the seasoned meat until browned, cooking for about 10 minutes while stirring.

4. 4.

   Wash iceberg lettuce, tomatoes, and bell pepper; cut into small pieces. Halve olives, peel and slice red onion, and dice feta. Whisk 2 tbsp oil with lemon juice, salt, and pepper; pour over the salad.