If you’ve ever eaten food at a Greek restaurant, festival or in Greece you’ve tried the iconic souvlaki or gyro. It’s perfectly seasoned meat, juicy fresh tomatoes and onions, all important tangy tsatziki sauce and the optional (yet recommended) french fries all come together to create the ideal meal.
The marinade is what sets this dish apart from the rest. The longer you allow the meat to sit in the juices, the better it will taste. This combination of olive oil, lemon, garlic and oregano is the mainstay Greek base of most it’s dishes.
The Tsatziki is all important and super necessary in this dish. It provides an extra garlicky, tangy layer of flavor that will keep you coming back for more. The tomato, red onion and parsley are the traditional toppings. The french fries are a more recent addition to a more modern souvlaki. They did good adding them in. The last step is to wrap it up in some wax paper and devour!
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Steak Tips Souvlaki
- 2 lbs top sirloin steak, sliced into strips
- 1/2 cup olive oil
- 1 lemon, juiced
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 4 pitas
- 1 large tomato, sliced small
- 1 small red onion, sliced thin
- 1 tbs salt
- 1 tsp black pepper
- 1/4 cup parsley, chopped
- Optional: french fries
- Whisk together the oil, lemon, garlic, oregano, salt and pepper. Add the steak and then the marinade to a large ziploc bag or bowl and spread around to distribute. Throw the bag in your fridge for at least 1 hour or up to 12 hours.
- Make sure you make your tsatziki at least 30 minutes prior to consumption.
- In a small bowl, mix together the salt and pepper.
- In a large pan, heat your pitas so they soften. Remove from pan, cover to keep warm and set aside..
- Get your pan nice and hot and then add half the steak strips. Cook for a few minutes per side. Remove and repeat with the remaining steak.
- Add a little tsatziki to the bottom of each pita, then the steak, fries, tomato, onion, then sprinkle with salt and pepper mixture, add another scoop of tsatziki and finish with a sprinkle of parsley. Wrap the pita with a large piece of wax paper and twist the closed end of the wrap to keep in the juices.