Grilled Skirt Steak Gyros

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: Serves 4
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.
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