Grilled Beef Gyros
|Onion||1 Medium, cut in to chunks|
|Ground mustard||1 Teaspoon|
|Ground ginger/2 teaspoon minced fresh ginger root||1⁄2 Teaspoon|
|Pepper||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Boneless beef sirloin tip roast||3 Pound, cut into 1/4 inch slices (1 Roast, 2 To 3 Pound)|
|For cucumber sauce|
|Cucumber||1 Medium, peeled, seeded and cut into chunks|
|Garlic||4 Clove (20 gm)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Sour cream||32 Ounce (2 Cups, 16 Ounce Each)|
|Pita breads||10 , warmed and halved|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Thinly sliced tomatoes||1⁄2 Cup (8 tbs)|
In a blender or food processor, place the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped.
Add soy sauce and water; process until blended.
Place the beef in a large re sealable plastic bag.
Seal bag and turn to coat.
Refrigerate for 1 to 2 hours.
For sauce, combine the cucumber, garlic and salt in a blender or food processor.
Cover and process until cucumber is chopped.
Add vinegar and oil; process until blended.
Transfer to a bowl and stir in sour cream.
Refrigerate until serving.
Drain and discard marinade from beef.
Grill beef, covered, over medium to hot heat until meat reaches desired doneness.
Place beef in pita halves.
Top with cucumber sauce, sliced onion and chopped tomato.
Refrigerate any remaining sauce.