1 kg (2 lbs) ground grain-fed veal

6 pita bread

125 ml (1/2 cup) tomato juice

15 ml (1 tbsp) celery salt

Black pepper to taste

12 lettuce leaves

 

 

1 tomato

1 small onion

1 jalapeno pepper

1/2 red pepper

1/2 green pepper

15 ml (1 tbsp) fresh coriander, chopped

15 ml (1 tbsp) fresh parsley, chopped

5 ml (1 tsp) sea salt

Juice of 1 lime

 

Cut the vegetables into little cubes (about 3 mm X 3 mm).

Mix the vegetables with the coriander, the parsley, the salt and the lime juice, and let stand for at least 30 minutes.

 

 

Thoroughly mix the grain-fed veal with the tomato juice, the celery salt and the black pepper.

Make 12 small, fairly thin minced veal steaks.  Refrigerate until ready to barbecue. Grill for 12 minutes, turning them several times during cooking.

 

Cut the pita breads in half and open them up. Insert a lettuce leaf, a little minced steak, 1 tbsp of the salsa cruda without the juice and 1 tbsp of tzatziki.

 

Ingredients

 

1 sour cream 16% (500 g)

1 small cucumber, chopped

45 ml (3 tbsp) chopped dill

3 cloves of garlic, finely chopped

A pinch of salt (if necessary)

 

 

Peel the cucumber, remove the seeds, cut into thin slices, salt and allow the drain for about 20 minutes.

Rinse the cucumber slices, chop and reserve.

Drain the sour cream. Add the chopped dill, garlic and cucumber.

Mix the ingredients well and keep cool for 24 hours before using.