Low-carb turkey gyros with white cabbage

Low-carb turkey gyros with white cabbage: a quick, high-protein recipe with turkey breast, white cabbage, cucumber, Greek yoghurt and oregano.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 58 g
• Fat: 14 g
• Carbs: 14 g

Ingredients

• 400g turkey breast
• 300g white cabbage
• 1 cucumber
• 200g Greek yoghurt
• 1 tbsp olive oil
• 1 tbsp oregano

Method

You’ll need: frying pan · chopping board · knife · grater

1. Cut the turkey breast into thin strips and mix thoroughly with the dried oregano.
2. Finely shred the white cabbage. Grate the cucumber and stir it into the Greek yoghurt to make a fresh dip.
3. Heat the olive oil in a large frying pan and fry the turkey strips all over until cooked through and lightly browned.
4. Put the white cabbage in a second frying pan and cook it briefly until it softens but still has some bite.
5. Season the meat, cabbage and yoghurt dip to taste so everything tastes rounded and balanced.
6. Arrange the turkey gyros on plates with the white cabbage and the yoghurt dip and serve straight away.

Good to know

When you want something savoury, this dish is just right. Full of flavour, fresh and pleasantly uncomplicated.

Swaps

Turkey breast → chicken breast (similar protein content); Greek yoghurt → skyr (a little more protein); white cabbage → sweetheart cabbage (often a little milder and more tender); olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids)

Allergens

Contains milk (Greek yoghurt); usually fine for children if the cabbage is cooked until soft, and in pregnancy no problem as long as the turkey is cooked right through and the yoghurt is fresh and chilled.