I didn’t have the grill going but even without that one element, this recipe tasted good. We used homemade tortillas shells instead of pitas and replaced the watercress with cuccumbers. My favorite part about this recipe was the fact that I could make the tortillas at the same time I was cooking the steak and vegetables. It was fairly simple to multi-task.
In a medium size bowl whisk 1/3 C. olive oil, 3 cloves garlic (minced), 1 tsp. oregano, 1/2 tsp. paprika, 1 tsp. salt and pepper to taste.
Transfer 1 T. of the marinade to a small bowl; mix in 1/2 C. plain Greek (or homemade) yogurt and 2 T. water.
FYI – mine would have been thicker but I didn’t strain my homemade yogurt first so it was still pretty runny making my sauce runny too. However, it still tasted great. 🙂
Add 1 sliced bell pepper and 1 sliced onion to the marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss with remainig marinade.
At this point you can begin mixing together the flour tortillas dough.
Brown skirt steak and veggies until meat is no longer pink and veggies are tender.
Serve mixture over tortillas shells topping with lettuce, tomato and cuccumbers. Drizzle with yogurt sauce.
Makes enough for 8 gyros.
Here is the original recipe from food.com – “Grilled Skirt Steak Gyros”