I’ve always wanted to tour the Mediterranean, but this is as close as I’ll get…for now. Top these gyros with a yogurt sauce that doubles as a dip for pita chips.
—DANIEL ANDERSON PLEASANT PRAIRIE, WI
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 cup (8 ounces) fat-free plain yogurt
1/4 cup minced fresh parsley
1 garlic clove, minced
1/8 teaspoon plus 1/2 teaspoon salt, divided
1 pound beef top sirloin steak, cut into thin strips
1 teaspoon dried oregano
1 teaspoon minced fresh rosemary
1/4 teaspoon pepper
4 teaspoons olive oil, divided
1 large sweet onion, sliced
4 whole pita breads, warmed
1. In a small bowl, mix yogurt, parsley, garlic and 1/8 teaspoon salt. Toss beef with herbs, pepper and remaining salt.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add the onion; cook and stir for 4-6 minutes or until tender. Remove from pan.
3. In same skillet, heat remaining oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Serve on pitas; top with onion and sauce.
PER SERVING 1 filled pita with 1/4 cup sauce equals 405 cal., 10 g fat (2 g sat. fat), 47 mg chol., 784 mg sodium, 45 g carb., 2 g fiber, 33 g pro. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.