Turks broodje met kipgyros en yoghurt-knoflooksaus
met feta en tomaat
Geniet van allerlei Mediterraanse smaken met dit goedgevulde broodje kipgyros!
Allergens:
Gluten
•Wheat
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
/ Serving 2 people
2 piece
Turkish bread
200 g
Chicken gyros
50 g
Feta
1 piece
Roma tomato
1 piece
Red onion
50 g
Radicchio & iceberg lettuce
150 g
Greek yogurt
10 g
Fresh flat leaf parsley
1 piece
Garlic
Not included in your delivery
½ tablespoon
Olive oil
2 teaspoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Calories547.7 kcal
Energy (kJ)2291.7 kJ
Fat18.2 g
Saturated Fat10 g
Carbohydrate54.1 g
Sugar8.3 g
Dietary Fiber3.5 g
Protein38.7 g
Salt2.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
Verwarm de oven voor op 180 graden. Snijd de rode ui in halve ringen en verkruimel de feta. Snijd de tomaat in blokjes. Pers de knoflook of snijd fijn. Hak de peterselie fijn.
2
Verhit de olijfolie in een koekenpan op middelhoog vuur. Bak de kipgyros met de helft van de rode ui in 6 - 8 minuten gaar (zie Tip).
Tip: De andere helft van de ui gebruik je rauw in de volgende stap. Houd je niet van rauwe ui? Bak dan alle ui mee met de kipgyros.
3
Meng ondertussen in een kleine kom de overige rode ui met de rodewijnazijn. Breng op smaak met peper en zout. Meng in een andere kleine kom de yoghurt met de knoflook en peterselie en breng de knoflooksaus op smaak met peper en zout. Bak het Turkse broodje 5 - 8 minuten in de oven.
4
Verdeel de broodjes over de borden en snijd ze open. Beleg de broodjes met de kipgyros. Garneer met de yoghurt-knoflooksaus, feta, tomaat, rode ui en salademix.
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