PREPARING THE SPICED GREEK YOGURT MARINADE
Mix 1 cup of Greek yogurt (full fat), extra virgin olive oil, minced garlic, lemon juice and zest, minced chives, minced parsley, minced sweet onion, ground cumin, ground coriander, sweet paprika, cayenne, turmeric, kosher salt, and freshly ground black pepper in a bowl. Mix together. This is your spiced Greek yogurt marinade.Place the Fullblood Wagyu hanging tender in a large casserole dish.

Rub the hanging tender in the marinade, while it sits in the dish. Then, cover the dish, and place it in the refrigerator for 4-24 hours. Pull the marinated Fullblood Wagyu hanging tender from the fridge about 1 hour before grilling. While the marinated hanging tender is coming to room temperature, make the garlic yogurt sauce and fresh pita bread.

PREPARING THE GARLIC YOGURT SAUCEIn a bowl, mix together the 1/2 cup of Greek yogurt, minced garlic, minced parsley, minced chives, lemon zest and juice, and kosher salt together. This is your garlic yogurt sauce. Place in the refrigerator until you’re ready to use.

PREPARING THE FRESH PITA BREAD
Place the olive oil, water (at 80 degrees), and honey in a mixing bowl. This is your water mixture.In another bowl, mix the 5 grams of instant yeast into the bread flour. Then, add the water mixture to that bowl.Mix until the dough forms, and add the kosher salt.Mix for 7 more minutes until smooth dough forms.Cover the bowl with plastic wrap, and let bulk ferment for 60 minutes.Divide the dough into 4 ounce portions, and create round balls.

On a floured surface, roll the balls out into 6 inch pita rounds. Cover (loosely) the 6 inch pita rounds, and let sit for 15 minutes. Preheat the oven to 475°F, and place two baking sheets on the oven racks.Carefully place the pita rounds on each of the baking sheets, and close the oven door. Let them cook for 7 minutes (when they puff, they are fully baked). Remove them from the oven, and set aside.

FINAL STEPS
Preheat your grill to medium-high heat for 10 minutes. Grill the marinated Fullblood Wagyu hanging tender for 6 minutes on each side. Let the meat rest for 10 minutes, and then cut it against the grain into thin strips.To build your pitas, place the garlic yogurt sauce on the fresh pita bread. Then, add cherry tomatoes, torn mint leaves, and julienned red onions. Lastly, place the grilled Fullblood Wagyu hanging tender strips on top. Serve immediately, and enjoy!