Ingredients for 2 servings:
3 peppers (red, yellow and orange)
200 g mushrooms
7 tbsp olive oil
1 1/2 tsp gyros spice
1 pita bread (low carb)
150 g cream yogurt
1/4 tsp chili flakes
1 bunch flat leaf parsley
Clean peppers, quarter and cut into strips. Mushrooms
clean and halve. Halve onions, cut into thin rings.
Heat 2 tbsp olive oil in a non-stick frying pan, one after the other. Sauté mushrooms and
mushrooms and onions for 2 minutes, season with salt, pepper and 1/2 tsp. gyros spice.
season, remove. Then fry bell bell pepper strips in 2 tbsp. hot oil in the pan for 5
Sauté for 5 minutes and season as well.
Bake pita bread according to package directions. In the meantime, return mushrooms and
mushrooms and onions back into the pan and heat up again. Serve yogurt in
in a small bowl, drizzle with remaining olive oil and sprinkle with chili flakes.
sprinkle with chili flakes. Pluck the parsley, chop coarsely and mix with the
mix with the vegetables. Cut bread into slices. Mix mushroom-paprika gyros with
the yogurt and the bread slices.
This is the original recipe, I added Ebly (tender wheat) instead of bread and yogurt.