Round 2 Recipes -Beef Kebob Pita Pockets

Total Time:
15 min
5 min
10 min

2 servings

  • Nonstick cooking spray
  • Leftover beef from Beef Kebabs recipe, about 6 cubes
  • 1/2 cucumber, diced
  • 1/4 cup leftover yogurt marinade from Beef Kebabs recipe
  • 2 pita pockets
  • 1/2 cup leftover Spicy Couscous
  • Beef Kebabs:
  • 2 tablespoons canola oil
  • 1 tablespoon garlic, chopped
  • 1/2 cup plain yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon hot sauce
  • 3 pounds bottom round steak, cut into 1-inch cubes
  • 1 large yellow onion, chopped in large chucks slightly large than beef cubes
  • 8 bamboo skewers, soaked in water for about 20 minutes
  • Spicy Couscous, recipe follows
  • Spicy Couscous:
  • 2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 2 cups chicken broth
  • 1 (10-ounce) box couscous
  • Salt and freshly ground black pepper
  • Heat a grill pan over medium-high heat and spray pan with nonstick cooking spray. Grill kebabs 3 minutes per side until medium-rare.

  • In a small bowl combine cucumbers and leftover reserved yogurt marinade.

  • Slice the top off the pita pockets. Fill the pockets with the beef, couscous and yogurt cucumber mixture. Place on serving dishes and serve.

Beef Kebabs:
  • In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.

  • Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.

  • Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes for Round 2 recipe. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.

  • Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.

Spicy Couscous:
  • Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

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