Beef souvlaki wraps

Meanwhile, peel and crush the garlic. Place the beef strips, the Greek spice blend, the salt (for the beef), 1 tbs olive oil and ½ the garlic in a medium bowl. Toss to coat the beef and set aside to marinate.

TIP: If you have time, marinate the beef for at least 15 minutes to enhance the flavour.

Heat 2 tbs olive oil and the remaining garlic in a large frying pan over a medium-high heat. Cook, stirring, for 30 seconds, or until just fragrant, then remove the frying pan from the heat. TIP: Take care to only cook the garlic for a short time, if it burns, the sauce will be bitter. Remove from the heat, remove to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. TIP: Don't worry if it looks a little separated to begin with, it will come together after whisking for 1 minute. Season generously with salt and pepper to taste.

Chop the cucumber and Roma tomato into 1cm chunks. Place into a medium bowl with a drizzle of olive oil and the vinegar. Season with salt and pepper and toss to combine.

Return the frying pan to high heat and add a drizzle of olive oil. Once hot, add 1/3 of the beef strips and cook for 1-2 minutes, or until browned and cooked through. Set aside on a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat allows it to brown and develop flavour instead of stewing in the pan, leading to more tender meat. Heat the classic wraps in a sandwich press (or on a plate in the microwave) for 10 seconds bursts, or until warmed through.