These mouth-watering Roast Beef Gyros in pita pockets are super easy to make and the perfect lazy mid-week meal.

We’ve added a delicious Roasted Chickpea recipe for all you vegetarians who want to eat a gyro or two.

For a more filling and healthy meal, add a gyro to a side of baked potatoes or French fries.

Roast beef gyros in pita pockets

Roast beef gyros in pita pockets. Photo: Pinterest


  • 500 g beef steaks
  • 2 teaspoons of crushed garlic
  • 1 teaspoon of dried oregano
  • 3 teaspoons olive oil, divided
  • 1 medium onion, halved, thinly sliced
  • 1/4 teaspoon of salt
  • 1/8 teaspoon pepper
  • 4 pita breads, cut in half, warmed up
  • 2 small tomatoes, thinly sliced
  • 1/2 a small cucumber, cut into half moons
  • 1/2 cup cooked cucumber dressing

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  1. Fold the beef steaks; cut in half lengthwise, then crosswise into 1-inch-wide strips. Mix garlic and oregano.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add onions; stir fry for 3 to 4 minutes. Delete.
  3. Heat 1 teaspoon oil in same skillet over medium heat until hot. Add 1/2 the beef; stir-fry 1 minute or until outside of beef is no longer pink. (Do not overbake.) Remove. Repeat with remaining beef.
  4. Return beef and onion to skillet; heat through. Season with salt and pepper. Serve in pita pockets with tomatoes, cucumbers and dressing.

This recipe was found on

Fried chickpea gyros

fried chickpea gyros
Fried chickpea gyros. Photo: Pinterest


  • 1 can chickpeas, drain and rinse
  • 1 tablespoon of olive oil
  • 1 tablespoon paprika
  • 1 teaspoon of ground black pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon of salt
  • 4 pita cakes
  • 1 cup of tzatziki
  • ¼ red onion, sliced
  • 2 lettuce leaves, coarsely chopped
  • 1 tomato, cut into slices


  • Preheat the oven to 204 degrees C. Pat the chickpeas dry with a paper towel, removing any skin that may come off. Gently toss chickpeas with oil, paprika, black pepper, cayenne, and salt.
  • Place the chickpeas on a greased, rimmed baking sheet and roast for about 20 minutes, until they are browned but firm.
  • Spread some tzatziki on one side of the pita, then sprinkle with ¼ of the chickpeas and add the vegetables. Fold in half and enjoy!

This recipe was found on

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