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🍽️ Pan-Fried Gyros with Cucumber-Yogurt Dip and Herb Rice

700 kcal · 30 min · 4 servings

Pan-Fried Gyros with Cucumber-Yogurt Dip and Herb Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring rice in a pot with about 700 milliliters of salted water to a boil.
  2. 2. Reduce the heat to low and let the rice cook covered for about 15 minutes.
  3. 3. Rinse the pork neck steaks and pat them dry.
  4. 4. Cut the meat into thin strips.
  5. 5. Mix the meat strips in a bowl with salt and gyros seasoning.
  6. 6. Rinse the spring onions and dry them.
  7. 7. Separate the white parts of the spring onions from the green rings.
  8. 8. Peel the carrots and slice them into thin rounds.
  9. 9. Rinse the thyme and dry it.
  10. 10. Heat 2 tablespoons of oil in a pan over high heat.
  11. 11. Sear the meat strips in it on all sides for about 1 minute.
  12. 12. Remove the meat from the pan and place it on a plate.
  13. 13. Add the carrot slices, thyme sprigs, and the white parts of the spring onions to the pan.
  14. 14. Sauté the vegetables over high heat for about 2 minutes.
  15. 15. Reduce the heat and let the vegetables cook covered for another 5 minutes.
  16. 16. Rinse the cucumber and halve it lengthwise.
  17. 17. Scrape out the core of the cucumber halves with a teaspoon.
  18. 18. Grate the cucumber halves into a bowl.
  19. 19. Mix the grated cucumber with half of the green spring onion rings and the yogurt.
  20. 20. Season the dip with salt and pepper.
  21. 21. Rinse the parsley and shake it dry.
  22. 22. Finely chop the parsley.
  23. 23. Stir the chopped parsley and the remaining green spring onion rings into the cooked rice.
  24. 24. Add the meat strips to the cooked carrots in the pan.
  25. 25. Warm the meat briefly together with the vegetables.
  26. 26. Remove the thyme sprigs from the pan.
  27. 27. Plate the herb rice and the pan-fried gyros.
  28. 28. Serve the dish with the cucumber-yogurt dip.

Nutrition per serving