Posts Tagged Greek

Clean Eating Gyros

Source: Clean Eating Magazine  March/April 2010

Gyros (pronounced year-oh) are Greek sandwiches typically made with cuts of lamb or beef, which are ground, spiced and then molded into large pieces called cones and cooked on a rotisserie.

I think I’d classify this more as a beef kabob. Anyway, whatever its name it was so good. I added some cucumber and feta to the pita, because how can you not have Feta in a Greek dish?!

Serves 4.

INGREDIENTS
1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried oregano
1/4 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground black-pepper
1 clove garlic, crushed
1 tbsp fresh lemon juice
2 tsp olive oil, divided
1 lb eye round beef steak, trimmed of visible fat and sliced into 4 4-oz lean beef tenderloins
Olive oil cooking spray
1 large red onion, thinly sliced
2 medium sweet peppers (red or green) thinly sliced **I used one green pepper
4 whole-wheat pitas
2 medium tomatoes, coarsely chopped
1 cup Tatziki (recipe below)

DIRECTIONS
In a small bowl, mix together oregano, cumin, paprika, black pepper, garlic, lemon juice and 1 tsp oil. Rub mixture onto steaks, place in zip-top bag and let marinate for 30 minutes or overnight.

Preheat broiler to high (OR USE BBQ). Place steaks on a foil-lined baking sheet misted with cooking spray, or stoneware, and broil for 7 to 10 minutes. When done, remove from oven and let sit for 5 minutes; slice thinly.

Meanwhile, heat remaining 1 tsp oil in a small sauté pan over medium-high heat. Add onion and sweet peppers and cook until soft, about 7 to 10 minutes. Set aside.

To assemble, cut pitas in half, open pocket and palce 2 oz. steak, 1/2 cup sweet pepper-onion mixture and 1/2 cup tomatoes in each pita half. Top each with 2 tbsp Tatziki.

TATZIKI
(Cucumber Yogurt)
Makes 3 cups

2 medium cucumbers, peeled and seeded (I use my processor and sieved out the excess water)
2 cups nonfat plain Greek-style yogurt (I use low-fat non-Greek)
1 clove garlic, smashed
1 tbsp fresh dill, finely minced (I used dried)
1 tbsp fresh mint, finely minced (I skipped)
1/8 tsp sea salt
1/4 tsp pepper
1/4 tsp red wine vinegar (I skipped)

*I added some dried chopped onions and garlic salt, about a pinch each

Mix it all, and refrigerator.

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