Servings: 4 as a main course, 6-8 as a “small plate.”

Add some Mediterranean flair to tonight’s grilled steak. These kebabs are simple yet flavorful; the ginger and garlic dressing drizzled over the meat and vegetables adds plenty of zing to the finished dish. The bamboo skewers need to soak for 20 minutes before assembling the kebabs, so keep that in mind before you start.

Ingredients

1/2 cup extra-virgin olive oil; more for brushing
1 Tbs. finely grated ginger
1 Tbs. green Tabasco or other jalapeño hot sauce
2 tsp. cider vinegar
1 small to medium clove garlic, finely grated or minced
Kosher salt and freshly ground black pepper
1-1/2 to 1-3/4 lb. 1-inch-thick boneless beef strip steaks (2 to 3 steaks), trimmed and cut into 1-inch cubes
6 to 8 bamboo skewers (at least 8 inches long), soaked in water for at least 20 minutes
1 large red bell pepper, cored and cut into 1-1/4- to 1-1/2- inch squares
6 to 8 pita breads, preferably pocketless
2 cups shredded lettuce, preferably a crisp variety like iceberg or romaine

Nutritional Sample Size based on eight servings with eight pitas
Calories (kcal) : 400
Fat Calories (kcal): 170
Fat (g): 19
Saturated Fat (g): 4
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 12
Cholesterol (mg): 35
Sodium (mg): 540
Carbohydrates (g): 35
Fiber (g): 2
Protein (g): 20

Preparation

In a 1-cup liquid measuring cup, whisk the 1/2 cup oil with the ginger, Tabasco, vinegar, garlic, 1/4 tsp. kosher salt, and 1/4 tsp. pepper.
Thread four cubes of meat onto each skewer, inserting a red pepper square between the cubes. (You may not need all the skewers.) Brush the kebabs with oil and sprinkle lightly with salt and pepper.
Just before grilling, lightly oil the grill grates. Set the kebabs on the grill and cook, with the lid closed, turning every 2 min., 4 to 6 min. total for medium rare. Warm the pitas on the grill.
To serve, slide each kebab off its skewer into a pita. Top each with some of the lettuce. Whisk the dressing to recombine and drizzle over the meat and vegetables.

Pair the Grilled Steak Kebab Pitas with this Pasta Salad with Grilled Eggplant and Feta.

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Reviews (2 reviews)

trav45 | 07/08/2011
Very tasty! I didn't want chunks of beef, so I sliced a half-frozen flank steak, marinated in half the dressing for 3 hours, then grilled. Added chopped feta to the pitas, along with shaved cucumber slices.
sewapel | 07/07/2011
I love the dressing!

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Name: Grilled Steak Kebab Pitas with Ginger & Garlic Dressing
Yield: 4 as a main course, 6-8 as a “small plate.” servings
Cuisine: Mediterranean
Ingredients: 1/2 cup extra-virgin olive oil; more for brushing; 1 Tbs. finely grated ginger; 1 Tbs. green Tabasco or other jalapeño hot sauce; 2 tsp. cider vinegar; 1 small to medium clove garlic, finely grated or minced; Kosher salt and freshly ground black pepper; 1-1/2 to 1-3/4 lb. 1-inch-thick boneless beef strip steaks (2 to 3 steaks), trimmed and cut into 1-inch cubes; 6 to 8 bamboo skewers (at least 8 inches long), soaked in water for at least 20 minutes; 1 large red bell pepper, cored and cut into 1-1/4- to 1-1/2- inch squares; 6 to 8 pita breads, preferably pocketless; 2 cups shredded lettuce, preferably a crisp variety like iceberg or romaine