This recipe is a killer for busy week night; lots of crunchy, fresh vegetables and tasty enough to satisfy all the picky eaters, while not being so heavy you feel like you need a nap the next day. I like to have it alongside Prosecco or sparkling water- love those bubbles!
2 cloves garlic, minced
1 zucchini, sliced in to thin half-moons
1 romaine heart, sliced
10 ounces ground beef
1 teaspoon curry powder
1 teaspoon garam masala
2 ounces sour cream
2 Mediterranean pitas
white wine vinegar
kosher salt & ground pepper
In a medium skillet over medium heat, saute the zucchini in a bitt of oil. Salt and pepper to taste. When browned and cooked through, remove from heat and dress with a bit of vinegar.
In a medium bowl, mix beef, curry powder, garam masala, half the garlic, 1⁄2 teaspoon salt, and a few grinds of pepper.
In a small bowl, stir to combine all of the sour cream, remaining grated garlic, and 1 tablespoon vinegar; season to taste with salt and pepper. Set aside until ready to serve.
Preheat broiler with a rack in the center.
Heat 2 teaspoons oil in a medium skillet over medium-high. Add beef and smash flat with a spatula, forming a large (5–6 inch) patty. Cook, undisturbed, until outer edges are browned and crispy, about 5 minutes. Flip and continue cooking until cooked through, about 1 minute. Transfer to a cutting board.
While gyro cooks, place pitas directly on center oven rack and toast until soft, about 1 minute per side. To bowl with zucchini, add lettuce and toss to coat. Cut beef into 1⁄2-inch strips.
Divide beef between pitas, drizzle with garlic sauce, and top with some of the salad. Serve remaining salad alongside. Enjoy!
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