Gyros with Chimichurri Yoghurt Sauce

• porce: 6
• celkový čas: 45’

Ingredience

PICKLED ONIONS:

1 Red Onion

120ml Apple Cider Vinegar

120ml water

1 ½ tsp Sugar

1 ½ tsp Salt

¼ tsp Red Pepper Flakes

SEEDS:

50g Sunflower Seeds

¼ tsp Chilli Flakes

½ tsp Smoked Paprika

1/2 lime juice

SAUCE:

1/2 Lime juice

350g Greek Yoghurt

20g Coriander

1 red Chili

Salt

Pepper

OTHERS:

220g Eatplanted.kebab

6 Greek-Style Wraps

3 Small Cucumbers

Pokyny

Start by pickling your onions, they will be ready by the time the rest of your ingredients are. Finely slice the onion. Add 120ml of water, 120ml apple cider vinegar, 1 ½ tsp sugar, 1 ½ tsp sea salt, and ¼ tsp red pepper flakes to a small saucepan.

Soak the sunflower seeds in the lime juice and set aside for 5 mins to absorb. Add 1 chili, salt and paprika and mix. Add a little oil to a pan and fry on medium for a few minutes until crispy but take care not to burn.

In a blender, add in your yoghurt, coriander, 1 red chilli and the juice of half a lime. Blend until smooth and season with plenty of salt and pepper.

To cook the kebab protein, simply add a little oil to a frying pan and sauté until the sides start to crisp up.

Slice the cucumber and remaining chilli and chop up some coriander for garnishing.

To assemble, warm through your wraps then layer on the yoghurt, the kebab protein and the cucumber. Sprinkle over some sunflower seeds and finish with the pickled onion, sliced chilli, and coriander.

Výživové údaje

• Velikost porce: 2