Gyros plate with pitta and salad

Ingredients

• 180 gPork fillet
• 60 gWholemeal pitta (1 piece)
• 100 gGreek yoghurt, 0% fat
• 100 gTomatoes
• 80 gCucumber
• 50 gRound lettuce
• 30 gOnion
• 10 gOlive oil (1 tbsp)
• Paprika, cumin, oregano, garlic, salt, pepper

How to make it

1. Cut the fillet into thin strips, mix with half the oil and the spices, leave for 20 minutes.
2. Stir the yoghurt with garlic and salt. Arrange the leaves, tomatoes, cucumber and onion.
3. Fry the meat in the rest of the oil over high heat for five minutes, until the edges crisp. Add the pitta for the last minute.
4. Everything onto one plate.

One tip

Fry in two batches if the pan is small. Too much meat at once boils instead of frying.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.