Sunday, June 20, 2004

1 1/2 pounds London broil (about 3/4-inch thick)

2 garlic cloves, minced

1/3 cup fresh lemon juice

1 tablespoon Greek seasoning

1 tablespoon olive oil

1 (8 ounce) container plain nonfat yogurt

1 large cucumber, peeled, seeded, and chopped

1 tablespoon fresh lemon juice

1/2 teaspoon dried dill weed

6 pita bread rounds

shredded lettuce

1 large tomato, diced

Garnishes: fresh dill, lemon wedges, cucumber slices
     


PLACE beef between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin.


COMBINE garlic and next 3 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill 8 hours. Remove beef from marinade, discarding marinade.


STIR together yogurt and next 3 ingredients. Set aside.


GRILL beef, covered with grill lid, over medium-high heat (300 degrees to 350 degrees) 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut into thin slices.


PLACE beef evenly down center of warm pita rounds. Top with yogurt mixture, lettuce, and tomato.

Enjoy

1 Comments:

Blogger Nicky said...

Nice recipe, Bill. I just discovered the joys of Greek seasoning this year. It, like, RAWKS...

Monday, June 21, 2004 9:00:00 PM  

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