Ingredients:

•  1/3 cup extra-virgin olive oil
• 4 cloves garlic, minced and separated
• 2 teaspoons minced fresh mint
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Kosher salt and freshly ground pepper
• 2 cups plain Greek yogurt
• 1 cucumber
• 1 tablespoon fresh dill
• Juice from 1 lemon
• 1 green or red 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

Directions:

1. Start by making the tzatziki sauce. Strain the yogurt for at least 2 hours to remove as much water as possible (use a coffee filter). Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Slice cucumbers, then put in a colander, sprinkle on 1 tablespoon of salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
2. In food processor, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
3. Make the marinade. Whisk the olive oil, garlic, mint, oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Portion the marinade between the peppers and onions and the steak. Allow to marinate for at least 30 minutes.
4. Cook the onion & pepper mix and the steak, preferably on a grill. Allow the steak to rest, then slice across the grain.
5. To make up the gyros, add a heaping spoonful of tzatziki sauce to the middle of the pita, then add sliced steak, onions and peppers, and tomatoes. Top with hot sauce if desired.

Based on a tzatziki sauce recipe and a steak gyro recipe.