Steak & Vegetable Gyro

Name: Steak & Vegetable Gyro
Ingredients: 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 Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper; 4 whole wheat pita breads

9 ingredients

14 steps

Ingredients

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 Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
4 whole wheat pita breads

Directions

1

Heat barbecue to medium-high heat.
2

Mix dressing, lemon juice and 1 Tbsp oregano; pour half over steak in shallow dish.
3

Turn steak to coat both sides.
4

Let stand 10 min.
5

Meanwhile, poke small holes in bottom of disposable foil 9-inch square pan.
6

Add vegetables and remaining dressing mixture; toss to coat.
7

Remove steak from dressing mixture; discard dressing mixture.
8

Place steak and foil pan on grate of barbecue.
9

Grill 15 min.
10

or until steak is medium doneness (160 degrees F) and vegetables are crisp-tender, turning steak and stirring vegetables after 8 min.
11

Meanwhile, mix yogurt, remaining oregano and cheese.
12

Cut steak across the grain into thin slices; place on pitas.
13

Top with vegetables and cheese sauce.
14

Fold in half.