Cut the turkey breast into thin strips and the onion into thin half rings. Dice a clove of garlic very finely or press it through the garlic press. Mix 5 tablespoons of olive oil with the garlic, 1 teaspoon of paprika, a little salt and pepper, oregano, marjoram and thyme and marinate the meat together with the onions in it for at least 2 hours. Instead of the dried herbs you can of course also use fresh ones.
Peel and halve the cucumber and scrape out the stones. Then slice the cucumber into very fine slices, sprinkle with salt and let stand for about 15 minutes. In the meantime, finely grind the second clove of garlic to a paste (or press through) and stir into the yoghurt. Gently squeeze out the cucumber and add to the yogurt. Season to taste with salt and pepper. I would recommend preparing the tsatsiki right after picking the meat so that it permeates a bit.
Peel the potatoes and cut into quarters or eighths, depending on their size. Mix 4 tablespoons of olive oil in a bowl with 1 teaspoon of paprika, salt, pepper and the rosemary needles, then add the potatoes and mix so that the potatoes are moistened with the oil. Bake the potatoes in a roaster in the oven at 180 ° (top and bottom heat) for about 45 minutes until they are cooked. Turn it over once or twice.
Heat a large pan without fat and fry the turkey meat together with the marinade over high heat and stirring frequently - it should be done quickly, otherwise the meat could dry out. When the meat is done, add the peppers cut into narrow strips and fry briefly.
Serve the gyros with the potatoes and the tzatziki. A fresh salad goes well with it.
Ingredients
Print Recipe
Pin Recipe