‘Corn Beef Hash’ de Gyro con pan de pita caliente, tabulé, tahini con pimientos cherry, tzatziki y queso feta

Quinoa Tabbouleh:

1. In a medium-sized mixing bowl, add cooked quinoa, parsley, mint, cilantro, red onion, lemon juice, olive oil, and zatar. Fold everything with a spoon or spatula until it is well combined.
2. Once mixed, transfer to a deli container and keep refrigerated till use.

Cherry pepper tahini:

1. In a blender, place the cherry peppers, tahini, water, lemon juice and salt.
2. Start the blender on low and gradually work up to high speed. If you find the tahini a bit on the thick side add some more water a little at a time. The tahini should be super smooth.
3. Transfer the tahini to a squeeze bottle, and set aside till use.

Cooking/Plating

1. Heat the corn beef hash either in a small pot or a small saute pan. Once hot, set aside till use.
2. In an oven at 250°F (121°C). Brush the pita with a small amount of olive oil, and place it in the oven to get warm.
3. Once the pita is warm, cut the pita in half, and open up the pita like a pocket.
4. Place the warm corn beef hash on the inside of the warm pita pocket.
5. Spoon the tabbouleh in a pocket, then add the tzatziki, and cherry pepper tahini, and finish with crumbled feta cheese.