Veal gyros with tzatziki and tomato rice
Ingredients:
- 4 pieces veal escalope
- 2 onions chopped
- 4 garlic cloves, crushed
- 8 tbsp of olive oil
- 2 tbsp of lemon juice
- 2 tsp of sweet paprika powder
- 2 tsp of hot paprika powder
- 2 tsp of ground cumin
- 1 tsp of dried oregano
- 500 g of Greek cream yoghurt
- 1 cucumber, seeded and sliced
- 2 tbsp of dill, chopped
- Salt and pepper
- 400 g of long grain rice, rinsed
- 300 g of strained tomatoes
Plus:
- Onion rings for sprinkling
- Pita bread to serve
Nutrition values
93
37
38
4
> 60 minutes
veal escalope
*
pot-roasting
866
Preparation
Cut the veal escalope into 0.5 cm wide strips and place in a bowl. Place 1 chopped onion, 1 clove of crushed garlic, 6 tablespoons of olive oil, 1 tablespoon of lemon juice and 1 teaspoon each of sweet paprika, hot paprika and ground cumin in a tall bowl. Puree with a hand blender, then add to the meat together with the oregano. Massage well and marinate covered in the refrigerator for at least 2 hours.
For the tzatziki, mix the yoghurt with 2 cloves of crushed garlic, the cucumber, the dill, 1 tablespoon of lemon juice and 1 tablespoon of olive oil. Season with salt and pepper and leave to steep for at least 1 hour.
Take the marinated veal out of the refrigerator at least half an hour before roasting so that it can reach room temperature.
For the tomato rice, heat 1 tablespoon of olive oil. Sauté 1 chopped onion with 1 clove of crushed garlic, then add the rice, the strained tomatoes and 300 ml water. Stir in 1 teaspoon each of sweet paprika, hot paprika and ground cumin and add a little salt. Bring everything to the boil and simmer gently for about 25 minutes until the rice is cooked and has absorbed the liquid.
Heat a large non-stick frying pan and roast the veal in it without adding any more olive oil.
Arrange the tzatziki, tomato rice and gyros on plates and serve sprinkled with a few onion rings.