GARDEN ROUTE | KAROO NEWS - These mouthwatering stir-fried beef gyros in pita pockets are super easy to make, and make for the perfect lazy midweek meal.
We have added a delicious roasted chickpea gyros recipe for all vegetarians who would love to indulge in a gyro or two.
For a more filling and wholesome meal, pair your gyros with a side of oven-baked potato wedges or fries.
Stir-fried beef gyros in pita pockets
Ingredients
- 500g beef steaks
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 3 teaspoons olive oil, divided
- 1 medium onion, halved, thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 pita breads, cut in half, warmed
- 2 small tomatoes, thinly sliced
- 1/2 small cucumber, cut into half moons
- 1/2 cup prepared cucumber ranch dressing
Instructions
- Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic and oregano.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 3 to 4 minutes. Remove.
- Heat 1 teaspoon of oil in the same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until the outside surface of the beef is no longer pink. (Do not overcook.) 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
Roasted chickpea gyros
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- 4 pita flatbreads
- 1 cup tzatziki
- ¼ red onion, cut into strips
- 2 lettuce leaves, roughly chopped
- 1 tomato, sliced
Instructions
- Preheat oven to 204 degrees C. Pat dry chickpeas with a paper towel, removing any skins that may come off. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
- Spread chickpeas onto a greased-rimmed baking sheet and roast for about 20 minutes, until lightly browned but not hard.
- Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!
This recipe was found on liveeatlearn.com
