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Mini Grilled Steak Gyros

A homemade spice blend is the key to these flavor-packed steak-stuffed pitas brimming with lettuce, tomato, and creamy tzatziki yogurt sauce. Serve as an appetizer, party snack, or a lunch.

Serves 6
Ready in 25 mins
Prep time 12 mins
Cooking time 13 mins
288 calories per serving


> 1 (1 lb) skirt steak
> 2 tsp dried oregano
> 2 tsp onion powder
> 2 tsp garlic powder
> 1 tsp paprika
> 1 tsp dried rosemary
> 1/2 tsp ground cumin
> 1 tsp salt
> 6 mini pitas, warmed
> 1 cup prepared tzatziki
> 1/2 small red onion, thinly sliced
> 2 plum tomato, thinly sliced
> 1 cup shredded iceberg lettuce


Cut the steak into quarters for shorter pieces. In a large bowl or dish, combine the oregano, onion powder, garlic powder, paprika, rosemary, cumin, and salt. Add steak to bowl and rub all over with spice mixture. Cover and refrigerate at least 1 hour or up to 4 hours.
Set grill to medium-high. Grill steak pieces 3–5 min. per side for medium. Transfer to a cutting board and let stand 5 min.
Thinly slice each steak piece against the grain. Gently split open tops of the pitas. Into each pita, spread some tzatziki and add steak, red onion, tomatoes, and lettuce.


Can’t find mini pitas? Just cut regular-size pitas in half.

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