Beef 'Doner' with Cucumber, Tomatoes & Yogurt Sauce.

  • 1
    English cucumber
  • 6 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
    lemons
  • ½ cup
    plain Greek yogurt
  • 1 medium
    red onion
  • 0.68 kg
    striploin (New York strip) steak
  • 4
    tomatoes
  • 4
    whole grain pitas
  •  
    black pepper
  •  
    crushed red pepper
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    4 tomatoes
    1 English cucumber
    2 lemons
    1 small bunch Italian (flat-leaf) parsley
  • 2
    Cut the tomatoes and cucumbers into ¼-inch cubes and transfer to a medium salad bowl.
  • 3
    Shave leaves off the parsley stems; discard the stems and mince the leaves. Add to the medium salad bowl with the cucumber and tomatoes to make the salad.
  • 4
    Juice the lemon, add half of the juice to the salad and put the other half aside in a small bowl.
  • 5
    Add oil, salt, pepper to the salad; stir to combine.
    2 tsp extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 6
    Peel and mince garlic.
    6 cloves garlic
  • 7
    Combine oil, cumin, paprika, salt, pepper, crushed red pepper, and two thirds of the garlic in an another medium bowl to make the marinade.
    2 tbsp extra virgin olive oil
    2 tsp cumin
    2 tsp paprika
    1 tsp salt
    ½ tsp black pepper
    ½ tsp crushed red pepper
  • 8
    Peel and small dice the onion; transfer to the marinade bowl with the oil and spices.
    1 medium red onion
  • 9
    Preheat a skillet over medium-high heat.
  • 10
    While the pan heats up, pat the beef dry with paper towels, then cut into 1-inch chunks. Add to the bowl with the marinade; stir until well combined.
    0.68 kg striploin (New York strip) steak
  • 11
    Once the skillet is hot, add oil and swirl to coat the bottom; add beef mixture. Cook, stirring occasionally, until onions are soft and beef is cooked through, 4-6 minutes.
    2 tsp virgin coconut oil
  • 12
    Toast pita bread if desired.
    4 whole grain pitas
  • 13
    To the remaining lemon juice, add yogurt, salt and one-third of the garlic. Whisk to make the dressing.
    ½ cup plain Greek yogurt
    1 tsp salt
  • 14
    To serve, place pita bread on a plate and top with beef, salad and yogurt dressing. Enjoy!