Gyros – Salad À La Coco
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 10 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 kg meat, lobster, cut up yourself as you wish
- 5 onion (s), cut into rings
- 2 shallot (s), diced
- 1 clove garlic, pressed
- 350 g arlic cream dip
- some olive oil
- 500 g mushrooms, brown, fresh, quartered
- some thyme
- some marjoram
- some oregano or
- Spice Mix (Greece-)
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Sear the chopped meat in olive oil, season it and let it steep for a few minutes. Take out of the pan and let cool down.
- Add the onion rings, the quartered mushrooms and the pressed garlic clove to the gravy. Let simmer at a low temperature until the onions are translucent.
- Then mix the meat, onions and mushrooms with the garlic cream dip in a suitable bowl. Season to taste. Serve with bread.
- Tip:
- If you keep the meat warm, you can also serve it as a warm salad.
- It tastes best cold if you put it in the fridge overnight.
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