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Paprika roulade with chicken gyros and sweet and sour red cabbage

Grilled roulade of red pepper and chicken gyros with sweet and sour red cabbage and pita.

Ingredients

2Breadcrumbs
2Garlic cloves
1Shallot
200gBell pepper
500gChicken mince
20gGyros spices
1Egg

500gRed cabbage
45gSugar
30gVinegar
150mlWater
150gOnion
3Cloves
30gSunflower oil
1Bay leaf

3Pitas

Preparation

  1. Mix the chicken mince with the gyros spices, finely chopped garlic and shallot, egg, and breadcrumbs.
  2. Optionally add some crumbled feta and fresh herbs for extra flavor.
  3. Season with salt and pepper.
  4. Place a piece of plastic wrap on the work surface.
  5. Shape the mince mixture into a rectangular slab.
  6. Spread the sliced bell pepper strips over it.
  7. Using the plastic wrap, roll the whole tightly into a roulade.
  8. Wrap the roulade tightly in plastic wrap or tie firmly with kitchen twine.
  9. Place in a vacuum bag and vacuum seal.
  10. Cook the roulade sous-vide for 1.5 hours at 68°C. This keeps the meat juicy and perfectly cooked.
  11. Remove the roulade from the plastic and pat dry.
  12. Briefly grill (approx. 5 minutes) on the BBQ or sear all around in a hot pan with oil or butter.

  1. Cut the red cabbage into quarters, remove the hard core, and slice into fine strips (a mandoline ensures even cuts).
  2. Heat the oil in a large (braising) pan over medium heat.
  3. Add the chopped onion and sauté for 3–4 minutes until translucent.
  4. Add the red cabbage and cook for 5 minutes until it softens slightly.
  5. Add vinegar, sugar, water, bay leaf, and cloves. Stir until the sugar dissolves and bring to a boil.
  6. Lower the heat and let simmer gently for 30–40 minutes. Stir occasionally and add a little water if it becomes too dry.
  7. Remove the bay leaf and cloves. Season with salt and pepper.

  1. Cut the pita to the size of the roulade and briefly heat on the BBQ or grill.
  2. Top the pita with the roulade and the sweet and sour red cabbage.