Steak gyros

Greek pita:

350 g flour

125 ml water (lukewarm)

75 ml milk (lukewarm)

7 g yeast (dried)

2 tsp sugar

2 tsp dried oregano

1.5 tsp rub spice mix of your choice

olive oil

salt


Humus:

400 g chickpeas, drained

2 cloves of garlic

1 tsp sesame paste (tahini)

olive oil

Pepper and salt


Steak gyros:

800 g flank steak

300 ml olive oil

2 tbsp oregano (dried)

2 tbsp red wine vinegar

4 cloves of garlic

Pepper and salt


Tzatziki:

1 cucumber

2 garlic cloves

5 tbsp Greek yogurt

pepper and salt

Preparation of hummus (the day before)

Drain the chickpeas in a sieve and rinse under cold running water. Place the chickpeas in a baking dish and pat them as dry as possible with kitchen paper.

Clean 2 cloves of garlic and add to the chickpeas.

Fill the cold smoke generator (smoking coil) with smoking flour so that smoke can be produced for approx. 1.5 hours. If you do not have a cold smoke generator, you can alternatively put a handful of beechwood pellets in a piece of aluminum foil, light it and then blow it out so that it starts to smoke, then place it on the deflector stone in the grill.

Smoke the chickpeas and garlic for about 1.5 hours.

Place the chickpeas and garlic in a container and add a generous dash of olive oil. Puree the chickpeas and garlic as finely as possible until you have a smooth hummus paste. Add more oil if necessary. Place the hummus in the fridge until ready to use.


Preparation of gyros

Start preparing the marinade for the meat by finely chopping the garlic. Place the garlic in a ziplock bag and add oregano, red wine vinegar, olive oil, salt and pepper. Taste the marinade and adjust the seasoning if necessary.

Cut the bavette into strips across the grain and place these strips in the marinade. Close the bag and rub the meat well with the marinade. Marinate the meat in the fridge for at least 1 hour or a maximum of 4 hours.

Now light the barbecue and prepare it for direct and indirect cooking. Hang the Dutch oven lid with the grill side up over the direct part of the grill. Allow the grill to reach a temperature of 180 degrees.

While the grill is heating up, you can prepare the batter for the Greek pitas. Pour lukewarm water, milk and sugar into a liter container and add the dry yeast. Stir well and set the mixture aside.

In the meantime, weigh out the flour and add 1.5 teaspoons of rub. Pour the flour mixture into the bowl of the food processor.

As soon as the yeast mixture forms a foamy layer, add it to the flour and knead with the dough hook. When a dough starts to form, add 1.5 teaspoons of salt. Continue to knead the dough in the food processor until a smooth dough forms. (If the dough is a little dry, add a little water)

Leave the dough to rise for 1 hour in the mixing bowl, covered with a tea towel.

In the meantime, clean 2 cloves of garlic and cut the cucumber into large pieces. Place the chopped cucumber and garlic in a container and puree with a hand blender.

Pour the pureed cucumber into a sieve and leave to drain well (30 minutes).

Place the drained cucumber in a mixing bowl and add 5 tablespoons of Greek yogurt. Mix well and season with salt and pepper. Place the tzatziki in the fridge until ready to use.

As soon as the dough has doubled/risen, take it out of the bowl and divide it into 6 equal portions while still warm. Shape each portion into a ball.

Roll out the balls until they are the thickness of a 0.20 euro coin.

Fry the pitas on the lid of the Dutch oven until golden brown on both sides.

Store the warm pitas in a towel to keep them warm and flexible.

Now turn the Dutch oven over so that the plancha side is facing upwards.

Now fry the marinated bavette strips until brown. (Don't put too much meat on the plancha at once, but fry the bavette strips two or three times.

In the meantime, bake a few potatoes or chips.

Leave the steak gyros to rest for about 10 minutes after baking.

Serve the steak gyros with the smoked hummus, tzatziki and Greek pita.

I served it with a salad of cucumber, tomato and feta.



Enjoy your meal!