Steak & Vegetable Gyro

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prep time

15 min

total time

40 min

makes

4 servings, 1 gyro (243 g) each

photo by:

kraft

recipe by: kraft

What You Need

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 Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese

4 whole wheat pita breads

Make It

HEAT barbecue to medium-high heat.

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.

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.

CUT steak across the grain into thin slices; place on pitas. Top with vegetables and cheese sauce. Fold in half.

kraft kitchens tips

Make Ahead

The steak can be marinated in refrigerator up to 24 hours before grilling as directed.

Easy Cleanup

Pour dressing mixture over steak in resealable plastic bag; seal bag. Refrigerate to marinate, turning bag occasionally. Remove steak from bag; discard bag and marinade. Grill steak as directed.