This true-blue take on a Middle Eastern classic makes the most of lean and delicious roo. Wrap it up in soft souvlaki breads with a jumble of fresh salad and a slick of garlicky yoghurt. Hot wedges on the side are not open for negotiation, but adding your favourite hot sauce is.
Preheat oven to 200°C fan-forced. Cut potatoes into wedges and place on a lined baking tray. Drizzle with 2 teaspoons oil and sprinkle with salt. Bake for 25–30 minutes or until golden. While the wedges are baking, continue with step 2.
Pat steaks dry with paper towel. Combine steaks, smoky cumin and coriander blend, salt and pepper in a bowl.
Cut tomato and cucumber into 1cm pieces. Peel and thinly slice eschalot. Place pomegranate molasses, 1 teaspoon oil, salt and pepper in a bowl and mix to combine. Add tomato, cucumber and eschalot and toss to combine. Set aside.
Heat remaining oil in a frypan over medium-high heat. Add steaks and cook for 3–4 minutes each side for medium-rare or until cooked to your liking. Remove from pan, wrap in aluminium foil and set aside to rest for 5 minutes. While the steaks are cooking, continue with step 5.
Peel and crush garlic. Combine garlic, yoghurt, salt and pepper in a bowl.
Slice steaks. Roughly chop parsley and sprinkle over steak. Warm souvlaki breads according to packet instructions. Spread garlic yoghurt over breads, top with steak and salad. Serve with potato wedges.