The meat is seasoned with strong flavors, cinnamon, ginger, cumin, and paprika and then you get the tangy from the greek yogurt with lemon and mint. As you can see, I stuffed my pita full with tomatoes, romaine lettuce, red onion, filet, and lots of tzatziki. Yum, a party in your mouth, for sure. This meal was light and refreshing and is perfect for cooking during the week.
The tzatziki is best after it has been in the refrigerator overnight, if you do not have time for this it is okay, just as much time as possible, even if it is only 30 minutes! The flavors really enhance overnight.
Source: Williams-Sonoma Kitchen
2 teaspoons of Sweet Paprika
1/2 teaspoon of Ground Cumin
1/2 teaspoon of Cinnamon
1/4 teaspoon of Ginger
1 teaspoon of Kosher Salt
1 pound of Filet Mignon, cut into 1inch cubes
1 tablespoon of Extra Virgin Olive Oil
4 Pita Rounds
1 cup of Greek Yogurt
1/2 English Cucumber, peeled, seeded, diced
2 tablespoons of Lemon Juice, freshly squeezed
2 tablespoons of Fresh Mint, chopped
First, make your tzatziki. In a small bowl, combine the yogurt, cucumber, lemon juice, fresh mint, and salt- seasoned to taste. Refrigerate until ready for use.
Pre-heat a griddle/pizza stone to high heat or 450 degrees, and turn on your grill or grill plate the high heat. You can use any method to warm your pita methods, I just think this is the best method.
Next, in a small bowl, stir together the paprika, cumin, cinnamon, ginger, and salt. Set aside.
In another bowl, combine the beef cubes, olive oil, and spices. Make sure the meat is coated well with the spices and oil. Now thread the meat onto skewers, 5-6 meat cubes for each one. Grill the skews, turning occasionally until the beef is cooked to medium, about 8 minutes. Transfer to a plate and cover.
Now, toast your pita rounds, 1-2 minutes per side. Cut the pita rounds in half crosswise, then split. Fill with meat, lettuce, tomatoes, and onion. Top with tzatziki.
The Barbee Housewife