Tuna Souvlaki Gyro with Beet Tahini and Parsley Salad Recipe

Ingredients

• 2 medium red beets (about 2 to 2 1/2 inches in diameter), trimmed, scrubbed
• Olive oil for drizzling and brushing
• 1/4 cup whole-milk plain yogurt
• 4 tablespoons fresh lemon juice, divided
• 2 tablespoons tahini (sesame seed paste)*
• 2 tablespoons cold water
• 1 cup finely chopped halved and seeded peeled cucumber
• 1/3 cup (lightly packed) fresh Italian parsley leaves
• 1/3 cup thinly sliced green onions, green part only
• 2 tablespoons extra-virgin olive oil
• 1 3/4 pounds ahi tuna steaks, cut into 3/4-inch cubes
• 1 teaspoon dried oregano
• 6 pita breads
• 1 small red onion, thinly sliced
• 1 lemon, cut into 6 wedges
• *Available at some supermarkets and natural foods stores, and at Middle Eastern markets.