Souvlaki in Pita
Serves: 4

1 lb lean top round steak, fat trimmed
1/4 cup each lemon juice, and dry white wine
2 cloves garlic, minced or pressed
1 teaspoon ground cumin
Souvlaki Sauce (recipe follows)
8 whole wheat pita breads (6-inch diameter)
Nonstick cooking spray or salad oil
2 large tomatoes, cut into thin wedges
2 cups shredded romaine lettuce
1 small red onion, cut into thin rings

Slice steak across grain into long, 1/2-inch thick strips. In a medium size bowl, mix lemon juice, wine, garlic, and cumin. Add steak, turning to coat. Cover and refrigerate for at least 30 minutes. Wrap pita breads, 4 at a time, in foil; place in a 250 degree oven until warm (about 10 minutes). Meanwhile, lightly coat a broiler pan rack with cooking spray. Drain steak and place on rack. Broil 3 to 4 inches below heat, turning once, until lightly browned but still juicy. Place 2 or 3 pieces of meat in center of each pita bread. Top with sauce, tomatoes, lettuce and onion and fold up.

Souvlaki sauce

Stir together one cup plain lowfat yogurt, 1 teaspoon dry oregano leaves, and 2 Tablespoon water. Cover and refrigerate for at least 30 minutes. Sometimes I add a dash of mint leaves, dill, and a little lemon juice.