Steak & Vegetable Gyro Recipe

Name: Steak & Vegetable Gyro
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 4 servings, 1 gyro (243 g) each.
Ingredients: 1/4 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing; 1 Tbsp. lemon juice; 2 Tbsp. dried oregano leaves , divided; 1 beef sirloin steak (1 lb./450 g); 1 cup each cut-up green and yellow zucchini (1/2-inch chunks); 1 cup cut-up eggplant (1/2-inch chunks); 1/4 cup plain nonfat yogurt; 1/4 cup crumbled feta cheese with garlic and herbs; 4 whole wheat pita bread s

Ingredients

1/4 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
1 Tbsp. lemon juice
2 Tbsp. dried oregano leaves , divided
1 beef sirloin steak (1 lb./450 g)
1 cup each cut-up green and yellow zucchini (1/2-inch chunks)
1 cup cut-up eggplant (1/2-inch chunks)
1/4 cup plain nonfat yogurt
1/4 cup crumbled feta cheese with garlic and herbs
4 whole wheat pita bread s

PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD Makes 4 servings, 1 gyro (243 g) each.

Instructions

1. Mix dressing, lemon juice and 1 Tbsp oregano; pour half over steak in shallow dish. Turn steak to coat both sides. Let stand 10 min. Meanwhile, poke small holes in bottom of disposable foil 9-inch square pan. Add vegetables and remaining dressing mixture; toss to coat.
2. Remove steak from dressing mixture; discard dressing mixture. Place steak and foil pan on grate of barbecue. Grill 15 min. or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning steak and stirring vegetables after 8 min. Meanwhile, mix yogurt, remaining oregano and cheese.
3. Cut steak across the grain into thin slices; place on pitas. Top with vegetables and cheese sauce. Fold in half.

Lunch