Grilled Steak Kebab Pitas with Ginger & Garlic Dressing

Grilled Steak Kebab Pitas with Ginger & Garlic Dressing
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1-½ to 1-¾ lb. 1-inch-thick boneless beef strip steaks (2 to 3 steaks), trimmed and cut into 1-inch cubes
  • 1 Tbs. finely grated ginger
  • 6 to 8 bamboo skewers (at least 8 inches long), soaked in water for at least 20 minutes
  • 1 Tbs. green Tabasco or other jalapeño hot sauce
  • 6 to 8 pita breads, preferably pocketless
  • 1 small to medium clove garlic, finely grated or minced
  • + 4 more ingredients
    • 2 tsp. cider vinegar
    • ½ cup extra-virgin olive oil; more for brushing
    • 2 cups shredded lettuce, preferably a crisp variety like iceberg or romaine
    • 1 large red bell pepper, cored and cut into 1-¼- to 1-½- inch squares

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 ...

View full recipe at Fine Cooking


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