- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried mint (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Kosher salt and freshly ground pepper
- 1/2 cup 2% plain Greek yogurt
- 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
Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.
Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside 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. Drizzle with the yogurt sauce.
Per serving: Calories 567; Fat 29 g (Saturated 7 g); Cholesterol 55 mg; Sodium 891 mg; Carbohydrate 41 g; Fiber 3 g; Protein 33 g
Photograph by Antonis Achilleos