1 green bell pepper, seeded and sliced into 1/2-inch-thick rings
1 onion, sliced into 1/2-inch-thick rounds
1 pound skirt steak
4 pocketless pitas
1 tomato, chopped
1 bunch watercress, roughly chopped
Instructions
Preheat a grill to medium high. Make the marinade- Whisking the
olive oil, garlic, mint, oregano, paprika, salt, and pepper (to taste)
in a medium bowl. Transfer 2 tablespoons of the marinade to a
small bowl; mix the yogurt and 4 tablespoons water, cover and
refrigerate. Add the bell pepper and onion to a zip lock bag and
add half the remaining marinade. Add the steak to a separate zip
lock bag and add the rest of the marinade. Refrigerate until ready
to grill. (Note- I marinated the veggies and steak in the morning
and let them sit in the frig. until I was ready to grill them.)
Grill the bell pepper and onion, turning once, until lightly charred,
about 4 minutes per side for the vegetables. (Note- I left the
veggies in chunks for easier grilling and then cut them before
assembling the gyros). Gill the steak until lightly charred as well,
about 4 to 8 minutes per side, depending on the thickness and
how you like your steak done. Set aside the steak to rest, about 5
minutes. Meanwhile, grill the pitas until marked, about 1 minute
per side.
Slice the steak against the grain. Fill the pitas with the steak,
grilled vegetables, tomato and watercress. (Note- My husband
doesn't like watercress so we used roman lettuce - it's just as
good!) Drizzle with the yogurt sauce and enjoy!!!
Originally Submitted
7/24/2011
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