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Ingredients

• 4 pita breads, torn
• 5 tablespoons extra-virgin olive oil (EVOO)
• 1 teaspoon fresh oregano leaves
• 1 teaspoon crushed red pepper
• Salt
• 1-1/2 pounds 1-inch-thick beef sirloin steak or lamb leg steak, at room temperature
• Black pepper
• 1 cup plain Greek-style yogurt
• 1/2 cup crumbled feta cheese
• Juice of 2 lemons
• 1 small clove garlic, grated or finely chopped
• 1/2 teaspoon cumin (eyeball it)
• 2 hearts romaine lettuce, shredded
• 6 plum tomatoes, chopped
• 1/2 English cucumber, cut into 1-inch chunks
• 1 small red onion, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1 cup loosely packed flat-leaf parsley leaves
• Pepperoncini, for garnishing
• Kalamata olives, for garnishing

Description

Rachael Ray Magazine