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"BEEF GYROS"


By Heart N Soul Cooking (Visit website)



2 - lb. boneless beef chuck steak, about 1 - 1/4 in. thick
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Yogurt-Dill Sauce
1 cup greek yogurt
1 cup diced seedless cucumber
1 tablespoon snipped fresh dill
1/4 teaspoon salt

5 pocketless pita breads
Accompaniments: leaf lettuce, sliced tomatoes and red onions

Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.

Meanwhile, make sauce: stir ingredients, cover and refrigerate.

Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.

Serves: 5


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