Note to self: read the directions ahead of time - a couple of times. When I had read the recipe the first time, I thought, oh, I can do that Wednesday night. Did I remember to do it Wednesday night? Not from the looks of this.
Had I prepped the meat last night, and made the tatziki too, tonight's dinner would have been much easier for a weeknight. I would not have been famished by the time dinner was ready, and probably would not have had the serving of chips while cooking. No worries, all a part of a balanced day!
Anyways, here is a lousy picture of the gyros with the tatziki sauce:
Honestly it tasted really good!
You have been so patient. I reward your patience with the recipe.
Gyros with Tatziki Sauce from Clean Eating Magazine, March/April 2010
1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried leaves
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 (optional)
1 large red onion, thinly sliced
2 medium sweet peppers (red, green, or combination)
4 whole-wheat pitas (6 1/2 inch diameter rounds)
2 medium tomatoes, coarsely chopped
1 cup tatziki (see below)
1. In a small bowl, mix together oregano, cumin, paprika, black pepper, garlic, lemon juice and 1 tsp oil. Rub mixture onto steaks, place in a zip-top bag and let marinate for 30 minutes or overnight in refrigerator.
2. Preheat broiler to high. Place steaks on a foil-lined baking sheet misted with cooking spray and broil for 7-10 minutes. When done, remove from oven and let sit for 5 minutes; slice thinly. Intermittently fan the smoke detector if your smoke detector is sensitive like mine.
3. Meanwhile, heat remaining 1 tsp olive oil in a small saute pan over medium-high heat. Add onion and sweet peppers and cook until soft, about 7 to 10 minutes. Set aside.
4. To assemble, cut pitas in half, open pocket and place 2 ounces steak, 1/2 cup sweet pepper-onion mixture and 1/2 cup tomatoes in each pita half. Top with 2 tbsp tatziki.
I had purchased smaller pitas from Trader Joes. Do not go smaller! It was hard to fit enough good stuff in these smaller ones!
Tatziki (Cucumber Yogurt)
2 medium cucumber, peeled and seeded
2 cups nonfat plain greek-style yogurt
1 clove garlic, smashed
1 tbsp fresh dill, finely minced
1 tbsp fresh mint, finely minced
1/8 tea sea salt
1/4 tsp ground black pepper
1/4 tsp red wine vinegar
Finely grate cucumbers and place in the center of a clean cloth dishtowel. Gather up ends and twist to wring out liquid over sink or bowl. Cucumbers will release about 2/3 cup liquid.
In a large bowl, gently fold cucumbers into yogurt. Mix in remaining ingredients. Chill for 1 hour (or say to heck with that, I am hungry!)
Dip will keep for 2 days in refrigerator.
Delicious and nutritious. That's how I roll!