1mediummedium cucumber peeledseeds removed and diced
15.3 ozcontainer plain low fat Greek yogurt
1cuplight sour cream
2tspfresh lemon juice
1tspcoarse sea salt
1tspwhite vinegar
1tspolive oil
1/4tspdried dill adjust to taste
1/4tsponion powder
1/4tspblack pepper
Gyros:
6(7 inch)pocket-less pitas
Assorted toppings: black olives, crumbled feta, grape tomatoes, thinly sliced red onion, chopped fresh mint
Instructions
Marinade: Place the steak into a one gallon size plastic storage bag. Mix the marinade ingredients and pour over steaks. Chill for at least 2 hours or overnight.
To prepare: Remove steak from marinade allowing excess to drip off. Discard marinade.
Grill the marinated steaks on a gas grill or on a stove top grill pan on medium high heat for 1 1/2-2 minutes per side, then remove to a cutting board. Rest covered for 5 minutes.
Meanwhile, brush pitas with olive oil and warm on the grill.
To assemble: Cut the steak into thin strips across the grain.
Layer the steak strips, olives, feta, grape tomatoes, onion slices , and drizzle tzatziki sauce on top. Garnish with mint. Serve immediately.
Sauce: To prepare the Tzatziki sauce, peel and remove the seeds from the cucumber, then chop. Mix all of the ingredients together until blended, then place into an airtight container. Store in the fridge to allow the sauce to chill and the flavors to come together. Chill thoroughly.
Notes
You may use a prepared Greek marinade and prepared tzatziki sauce as a shortcut.
This recipe works just as beautifully with boneless skinless chicken breasts. Worried the kids won't like it? Sandwich gooey cheese between two pitas, butter both sides and grill for a Greek grilled cheese.