Build-Your-Own Beef Gyros

While the potatoes are roasting, peel and crush the garlic. Juice the lemon. Place the Greek spice blend and 1/3 of the garlic into a medium bowl. Add 1 tbs of lemon juice and a generous pinch of salt and pepper. Add the beef rump steaks and toss to coat. Set aside.

Thinly slice the cos lettuce. Finely chop the Roma tomato and cucumber.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef rump steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare, or a little longer for well done. Transfer to a plate, cover with foil and set aside to rest for 5 minutes. Slice the steak into 0.5 cm thin strips.

While the steak is resting, wipe out the frying pan.

Heat the same pan over a medium-high heat with 2 tbs of olive oil. Add the remaining garlic and cook for 30 seconds, or until golden. Transfer 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.

Heat the chapati wraps in a sandwich press (or on a plate in the microwave) for 10 second bursts, or until warmed through.