Grilled gyros (kebab-style meat)

Today I had an unusually strong craving for a kebab. Or rather, gyros. But lately, after a year of running this blog (yes, already — the anniversary was on 17 November), I really shouldn’t be eating too… hmm… many calories. So I figured: lean turkey, cooked on my electric grill, with just a drop… a tiny drop of olive oil. That has to be diet-friendly.

Actually, the version of gyros shown here is fine. It fits a diet perfectly. But I ended up eating it with a salad, the kind you typically get with a kebab (just look at the last photo — doesn’t it look like a „kebab plate” from a typical kebab stall?). Which meant a sour cream dressing (because unfortunately I didn’t have any yoghurt).

Oh, to hell with it. The kebab-gyros worked out. So if you ever fancy a decidedly healthier version of this dish (than the one from stalls, made with pigeon meat or assorted cats), I recommend it.

At a glance:

Preparation time: 20 minutes

Marinating time: at least 1 hour

Serves: two

How many calories: almost fat-free, not bad, and probably even suitable for a diet (but in that case, without the Chinese cabbage salad for kebabs)

Ingredients for kebab-style meat (poultry):

• 25 dag of turkey breast fillet
• 3 small onions
• 5 tablespoons of kebab / gyros seasoning
• half a tablespoon of olive oil
• ground black pepper
• salt

How to make lean grilled turkey gyros:

I washed the meat, dried it with a paper towel and cut it into thin slices (it’s a good idea to put it in the freezer for about 30 – 40 minutes beforehand, to make slicing easier). I put it in a bowl.

I finely diced the onions. I added them to the meat, along with all the seasonings and the olive oil. I mixed everything thoroughly, covered it with aluminium foil and put it in the fridge for 2 hours (you can see the marinated meat in the photo below).

After two hours, I turned the electric grill up to maximum heat and put on the marinated turkey and onions. Every so often I turned it over with a spatula. After about 18 – 20 minutes, the dish is ready. The meat is juicy and tender.

Be careful not to overcook it, or it’ll be dry. I served it just like any local kebab stall would — with Chinese cabbage salad (the kind for kebabs / gyros) and rice coloured with turmeric. Enjoy.