Steak & Vegetable Gyro

• 1/4 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
• 1 Tbsp. lemon juice
• 2 Tbsp. dried oregano leaves, divided
• 1 beef sirloin steak (1 lb./450 g)
• 1 cup each cut-up green and yellow zucchini (1/2-inch chunks)
• 1 cup cut-up eggplant (1/2-inch chunks)
• 1/4 cup plain nonfat yogurt
• 1/4 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 4 whole wheat pita breads

1. Heat barbecue to medium-high heat.
2. Mix dressing, lemon juice and 1 Tbsp oregano; pour half over steak in shallow dish.
3. Turn steak to coat both sides.
4. Let stand 10 min.
5. Meanwhile, poke small holes in bottom of disposable foil 9-inch square pan.
6. Add vegetables and remaining dressing mixture; toss to coat.
7. Remove steak from dressing mixture; discard dressing mixture.
8. Place steak and foil pan on grate of barbecue.
9. Grill 15 min.
10. or until steak is medium doneness (160 degrees F) and vegetables are crisp-tender, turning steak and stirring vegetables after 8 min.
11. Meanwhile, mix yogurt, remaining oregano and cheese.
12. Cut steak across the grain into thin slices; place on pitas.
13. Top with vegetables and cheese sauce.
14. Fold in half.

lemon juice, oregano, beef sirloin steak, zucchini, nonfat yogurt, oregano, whole wheat pita breads

Taken from www.kraftrecipes.com/recipes/steak-vegetable-gyro-123542.aspx (may not work)