Chicken Gyros with Bell Peppers and Mushrooms

5 von 1 Bewertung

This dish pairs amazingly with rice or potatoes, and it's also completely irresistible served with a piece of crusty baguette!

Vorbereitung10

Zubereitung1

Küche: German

Keyword: Geschnetzeltes, Gyros

Niveau: Easy

Servings:

Calories: 316kcal

1 large onion
Peel and quarter the onion.
2 red bell pepper
Wash, seed, and slice the red bell pepper into strips.
200 g mushrooms
Clean the mushrooms with a soft brush, trim the stem ends, and slice.

1 large onion, 1 garlic clove
First, add the onion and garlic clove to the mixing bowl and chop for 5 sec / speed 5.
Scrape down the sides of the bowl with the spatula and repeat.
20 g cooking oil
Add the oil and sauté for 3 min / 120°C (250°F) / speed 1.
400 g sliced chicken gyros strips
Next, add the chicken strips and sauté for 7 min / 100°C (210°F) / reverse / gentle stir setting.
500 g water, 1 tsp salt, 1 tsp gyros seasoning blend, 1 tsp paprika, ¼ tsp black pepper
Add the water and spices (salt, gyros seasoning, sweet paprika, and black pepper) to the mixing bowl.
2 red bell pepper, 200 g mushrooms
Place the prepped bell pepper strips and sliced mushrooms into the Varoma® tray, secure the Varoma® lid, and cook for 35 min / Varoma® / reverse / gentle stir setting.
Remove the Varoma® and set aside.
500 g water, 15 g cornstarch, 50 g tomato paste, 150 g sour cream
Whisk the cornstarch with a splash of water until smooth, then add it to the bowl along with the tomato paste and sour cream. Bring to a simmer for 3 min / Varoma® / reverse / gentle stir setting.
2 red bell pepper, 200 g mushrooms
Finally, add the steamed bell peppers and mushrooms from the tray into the mixing bowl and stir gently to combine.
Enjoy!