Beef Kabob Pitas
Servings: 4
Ingredients:
Beef Kabob Pitas
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 459 |
| pro | 32 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 45 g |
| fibre | 3 g |
| chol | 63 mg |
| sodium | 543 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 31% |
| vit A | 20% |
| vit C | 55% |
| folate | 56% |
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2 tbsp (25 mL) vegetable oil
1 clove garlic, minced
1 tsp (5 mL) each ground cumin and coriander
1/4 tsp (1 mL) each ground cinnamon, salt and pepper
1 lb (500 g) top sirloin grilling steak, cut_into 1-inch (2.5 cm) cubes
1/2 cup (125 mL) Balkan-style plain yogurt
2 tbsp (25 mL) chopped fresh mint (or 1 tsp/5 mL dried)
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) hot pepper sauce (optional)
1 sweet green pepper, cut_into 1-inch (2.5 cm) cubes
Half red onion, cut_into 1-inch (2.5 cm) cubes
4 pita pockets
2 cups (500 mL) shredded romaine lettuce
1 tomato, sliced
Preparation:
In bowl, mix oil, garlic, cumin, coriander, cinnamon, salt and pepper. Add steak and stir to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Meanwhile, in small bowl, mix together yogurt, mint, lemon juice, and hot pepper sauce (if using); set aside.
Alternately thread beef, green pepper and onion onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until beef is browned but still pink inside, about 12 minutes.
Cut pitas in half to form pockets; divide lettuce and tomato among pockets. Push meat and vegetables from skewer into pocket. Spoon yogurt mixture over top.
Meanwhile, in small bowl, mix together yogurt, mint, lemon juice, and hot pepper sauce (if using); set aside.
Alternately thread beef, green pepper and onion onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until beef is browned but still pink inside, about 12 minutes.
Cut pitas in half to form pockets; divide lettuce and tomato among pockets. Push meat and vegetables from skewer into pocket. Spoon yogurt mixture over top.
Source
Canadian Living Magazine: July 2007
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