Gyro

Tzatziki (cucumber sauce)

Ingredients:
8 oz. plain yogurt (not low-fat)
1 medium cucumber
1/8 teaspoon white pepper or 1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon dill
2 peeled garlic cloves, finely minced
Juice of 1/2 lemon


Directions:
Place 1 medium cut up cucumber in a chopper (peel skin, remove pulp and seeds as they are very bitter,) chop until finely chopped.
Spoon out on paper towels to soak up as much moisture as possible, place the chopped cucumber in a small bowl then stir in 2 finely minced garlic cloves, juice of ˝ lemon, 1 teaspoon salt, 1 teaspoon sugar, ˝ teaspoon black pepper, 2 tablespoon dill.
Pour off any water from the yogurt and blend in 8 oz, regular yogurt (not low fat) do not over-mix.
Cover bowl and immediately place in refrigerator and let set undisturbed for 24 hours so the ingredients will blend and sauce re-thicken (keep chilled when not in use.)

Meat:
Ingredients:
1-2lbs of Top Round (or other beef); cut into very thin slices across the grain
1/4 cup Olive Oil
2 TBSP Lemon Juice
1 TBSP Minced Garlic
1 tsp dried oregano (crush up the leaves a little bit)
1 tsp sweet paprika
1/2 tsp salt
1/4 tsp pepper

Directions:
Mix all the ingredients in a large Ziploc bag or container.
Add in the meat and mix around to ensure it is all covered.
Refrigerate for 1-2hrs to marinate…don’t go longer than 2 hrs as the acid will start to really break down the meat too far.
Heat skillet on medium-high with a little bit more oil.
Cook the meat a few pieces at a time, in batches, to keep the heat up in the pan and get a nice sear on the meat.

Bread:
For the Pita we used Trader Joe’s Garlic Herb Pizza dough.
I bought 2 bags of the dough and divided each bag into 4 pieces.
Rolled out into circles(or close to circles) and cooked in the oven at 425 degrees for around 6-8 mins until they were done.


Then you can top with lettuce, tomato, onion, or whatever you would like.