Homemade Turkish Food.

Another successful new flavored meal tonight in the Gillaspey household. We made Turkish Kebobs, aka Gyros. These particular kebobs were made using flank steak as the meat vs. lamb. I made this decision after our bad lamb experience in Greece. I found this recipe on allrecipes.com from a person who invented it after searching unsuccessfully for it online. Kudos to her and her sense of flavor combination for the marinade.

Each child walked into the kitchen and said, ooh, gross. My reply, "I know it's gross, now eat it, it's really good" (Elie even backed me up on the goodness...atta girl El). To their surprise it was good. Katy thought it was bacon. I rolled with it. I think the family has sunk into our new kitchen of odd cuisine. The battles have nearly ended. I now need to get them engaged in learning about these countries... my summer mission.

Turkish Kebobs

Marinade Make the night before.

• 2 large onions, chopped
• 2 garlic cloves, crushed
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 pinch curry powder
• 1 teaspoon salt
• 1 pound beef flank steak, thinly sliced
•  
• Tzatziki Sauce (we used store bought from Costco, leftover from Greece)
• 8 ounces sour cream
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped fresh dill
• 1 clove garlic, crushed
•  
• 6 pita bread rounds
• Directions:

1. Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
2. Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
5. Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.