Round 2 Recipes -Beef Kebob Pita Pockets
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
60
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Canola Oil2 tsps
Garlic (minced)1 cup
Plain Yogurt1 tsp
Ground Cumin1
Salt2 tsp
Hot Sauce2 cups
Chicken BrothDirections:
1
Heat a grill pan over medium-high heat and spray pan with nonstick cooking spray
2
Grill kebabs 3 minutes per side until medium-rare
3
In a small bowl combine cucumbers and leftover reserved yogurt marinade
4
Slice the top off the pita pockets
5
Fill the pockets with the beef, couscous and yogurt cucumber mixture
6
Place on serving dishes and serve
7
In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce
8
Reserve half the marinade, in a covered bowl, and refrigerate
9
Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight
10
Preheat grill pan or outdoor grill to medium high heat
11
Be sure to oil the grill surface before grilling the kebabs
12
Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer
13
Set aside extra beef cubes
14
Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare
15
Place kebabs on a serving platter along with Spicy Couscous
16
Drizzle with some of the reserved marinade and serve
17
Heat oil in a medium saucepan over medium-low heat
18
Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic
19
Add the chicken broth, turn up heat to medium-high and bring to a boil
20
Stir in couscous, cover and remove from the heat
21
Let stand 5 minutes
22
Season with salt and pepper and fluff with fork
23
Transfer to a serving bowl and serve