INGREDIENTS

For the Marinade:
2 Large Onions, Chopped
2 Garlic Cloves, Crushed
½ Cup Olive Oil
2 Tbsp. Lemon Juice
1 Tsp. Dried Oregano
1 Tsp. Ground Black Pepper
½ Tsp. Ground Turmeric
1 Pinch Curry Powder
1 Tsp. Salt
1 Pound Beef Flank Steak, Thinly Sliced

For the Tzatziki Sauce:
8 Ounces Sour Cream
2 Tbsp. Olive Oil
1 Tbsp. Lemon Juice
½ Tsp. Salt
½ Tsp. Ground Black Pepper
1 Tbsp. Chopped Fresh Dill
1 Clove Garlic, Crushed
6 Pita Bread Rounds

INSTRUCTIONS

Place the chopped onions in a large bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.

Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.

Divide the cooked meat between the pita breads, and drizzle with Tzatziki sauce to serve.