Summary

Ingredients

• 100 g iceber lettuce
• 2 tomato (s)
• 200 g cucumber (s)
• 0.5 ½ vegetable onion (s)
• 200 g sheep cheese
• 300 g yourt (cream yourt, Turkish)
• salt and pepper
• Paprika powder
• 2 clove (s) garlic, pressed
• 250 g flatbread (s)

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Instructions

1. Clean the iceberg lettuce, cut into strips and place in a salad bowl. Wash, dice and add tomatoes. Peel the cucumber, cut into cubes and add to the salad. Halve, peel and slice the vegetable onion. Add and mix with the salad as well. Cut the sheep`s cheese into cubes or roughly crumble and sprinkle over the salad.
2. Put the Turkish cream yogurt in a bowl. Season well with salt, pepper, paprika and crushed garlic.
3. Just before serving, grill the flatbread in the oven for about 3 minutes on the middle rack. Then turn and grill for another 2 minutes. The flatbread can also be baked normally.
4. Quarter the flatbread and cut a pocket with the bread knife. Fill the vegetarian kebab with the salad and spread the yogurt sauce over it.