The first time Nate and I were talking about gyros, he told me that his friends (who were from Greece) pronounced it ji-ros, and that that was the correct way to say it. I told him he was wrong and that it was pronounced like yuros. Yesterday when he wrote it on our menu he wrote “euros” so I think that means my pronunciation is corrected. Also, it probably means he was lying to me before.
2 lb boneless beef chuck steak (we just got steak that was already sliced about 1/4 inch thick or so and probably less than a pound)
1/4 cup olive oil
2 TBS lemon juice
1 TBS minced garlic
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 cup plain greek yogurt
1 cup diced seedless cucumber
1 TBS dill
1/4 tsp salt
Toppings: lettuce, tomatoes, onions, etc.
1. Place beef in slow cooker.
2. Mix oil, lemon juice, garlic, oregano, salt and pepper in a small bowl.
3. Pour over beef, turning beef to coat.
4. Cover and cook on low for 4 to 6 hours (until meat is tender)
5. Make sauce by stirring together ingredients.
6. Warm pitas as package directs.
7. Top pitas with sliced meat, yogurt sauce and toppings.
These turned out to be delicious, and its such an easy recipe. I love being able to throw something in the crock pot in the morning, and to come home to a delicious smelling kitchen when I get home from work. The sliced beef we used for this was absolutely perfect! (If you’re going to use a whole roast, you probably need to cook it about 1-2 hours longer than I suggested). We’ll definitely be making this again. Maybe we’ll try it with lamb next time.