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
- 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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- Fold the beef steaks; cut in half lengthwise, then crosswise into 1-inch-wide strips. Mix garlic and oregano.
- 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.
- 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.
- 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 beefitswhatsfordinner.com
Fried chickpea gyros
- 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 liveeatlearn.com