2 large onions, chopped
2 garlic cloves, crushed
½ cup olive oil
2 tbsp lemon juice
1 tsp dried oregano
1 tsp ground black pepper
½ tsp ground turmeric
1 pinch curry powder
1 tsp salt
500g beef flank steak, thinly sliced
6 pita bread rounds
FOR THE TZATZIKI SAUCE
100g sour cream
2 tbsp olive oil
1 tbsp lemon juice
½ tsp salt
½ tsp ground black pepper
1 tbsp chopped fresh dill
1 clove garlic, crushed
1 Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until the juice is rendered and the onions look translucent. Stir in the crushed garlic cloves, olive oil, lemon juice, oregano, black pepper, turmeric, curry powder, and salt. Mix well.
2 Add the sliced beef to the mixture and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
3 Make the tzatziki by combining the sour cream, olive oil, lemon juice, salt, black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
4 Preheat a grill to high and set the rack about 15cm away from the heat source.
5 Remove the meat from the marinade mixture, brushing off the extra onions.
6 Spread the slices on a baking sheet without overlapping, and salt to taste.
7 Grill for about 3 minutes per side or until browned and crispy, turning halfway through cooking.
8 Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.