Low Carb Gyro Plate

Summary

Ingredients

For the meat:

• 750 g slices pork, turkey or chicken
• 6 tablespoon olive oil
• 0.5 ½ teaspoon, leveled chilli flakes or powder
• some pepper
• 1 teaspoon herbs from Provence
• 0.5 teaspoon ½ oregano
• 2 pinches clove pepper
• 0.5 teaspoon ½ cumin
• 0.25 teaspoon ¼ paprika powder, smoked
• 0.5 ½ teaspoon, crushed paprika powder, noble sweet
• possibly room garlic or garlic
• 0.75 teaspoon ¾ salt or Society Garlic salt or garlic salt

For the salad:

• 1 iceberg lettuce
• 3 tomato (s)
• 150 g mayonnaise
• 150 ml milk
• some salt and pepper
• Chilli flakes
• paprika powder, noble sweet
• Herbs Provence
• 1 tablespoon olive oil
• 1 tablespoon vinegar

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Instructions

1. Wash the meat, pat dry and cut into fine strips. Stir together the ingredients for the marinade, except for the salt, and mix well with the meat. If you only have normal salt, you can either add a few chopped leaves of room garlic or garlic. Cover and leave to marinate in the refrigerator for several hours, preferably overnight. Only add the salt and stir well before frying.
2. Before frying the meat, cut the lettuce into small pieces, wash and shake well. Cut the tomatoes into pieces or slices. Mix together all the ingredients for the dressing. Place the lettuce on 3 large plates, decorate the tomatoes and spread the dressing over them. Put the meat in a pan and fry without any additional fat for about 4 - 5 minutes. Spread the meat on the plates next to the salad.
3. The meat can be marinated in the refrigerator for 2 days, and the meat that has already been fried can be stored and warmed up easily. You can also prepare the salad and dressing the day before. The dressing can also be kept for at least 2 days. If you want, you can also serve onions with it.
4. Tip: The gyros meat can also be baked with cheese after it has been roasted.