Turkey Gyros and Coleslaw
- For the gyros
- 750 grams turkey breasts
- 50 milliliters olive oil
- 1 tablespoon thyme
- 1 tablespoon oregano
- 4 garlic
- ½ lemon
- 3 tablespoons oil or clarified butter
For the gyros: Squeen juice from lemon. Blend the lemon juice with the thyme and oregano in a bowl and season with salt and pepper to taste.
Peel and press the garlic. Stir into the lemon mixture.
Rinse the meat, pat dry and cut against the grain into thin strips.
Place the meat in the marinade. Cover and marinate in the refrigerator for at least 30 minutes.
For the coleslaw: Rinse the cabbage, quarter, remove core and slice into thin strips.
Blanch the cabbage in a pot of boiling salted water for 2 minutes.
Drain and rinse with cold water to cool to room temperature.
In a small bowl, blend the vinegar with the oil and season with salt and pepper to taste.
Toss the dressing with the cabbage.
Blanch the tomatoes for a few seconds. Peel, quarter, core and cut into cubes. Rinse the bell peppers, cut lengthwise, remove the seeds and ribs, and cut into thin strips. Stir the tomatoes and bell peppers into the coleslaw and season with salt to taste.
For the gyros: Drain the meat in a colander. Heat the oil in a butter in a large skillet.
Stir-fry the meat in 3-4 batches until golden, about 4 minutes per batch. Put the finished meat on a plate and hold in an 80°C (approximately 175°F) oven until ready to serve.
Season the coleslaw with cumin to taste.
Serve the gyros and coleslaw on plates alongside fresh white bread, rice and tzatziki.