2 Serves
57 Mins
Prepare the vegetables by dicing the onion and slicing the tomatoes and cucumbers using a chef's knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
110 µg / 400 µgCalcium
203 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
374 mg / 1,250 mgPotassium
693 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
4 g / 28 gSugar
11 g / 50 gSaturated Fat
16 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Heat the olive oil in a frying pan over medium-high heat.
Add the gyros meat to the frying pan and sear until browned and heated through.
Season the meat with salt and pepper to taste, then remove from heat.
Assemble the bowls by placing the cooked meat over a base of your choice, topping with the prepared vegetables, and serving with tzatziki sauce.
8
g51
g8
g
Chinese
Lebanese