Padma Lakshmi's Beef Shawarma with Beet Yogurt Sauce

To prepare steak: Whisk lemon juice, vinegar, oil, 1 teaspoon salt, garlic powder, allspice, cardamom, cinnamon, cumin, nutmeg, oregano, cloves, cayenne and ginger in a shallow dish. Add steak and turn to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 1 day, turning occasionally.

Meanwhile, to prepare sauce: Combine beet, garlic, dahi (or yogurt), tahini and salt in a blender; process until smooth. Stir in dill.

Preheat grill to medium-high.

Remove the steak from the marinade (discard marinade). Grill the steak, turning once, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 3 to 5 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes.

Slice the steak against the grain, then cut into bite-size pieces. Reserve half the sauce for another use. Serve the steak and the remaining sauce with cucumber in pitas.