Quick Kabob Pita Sandwiches With Tzatziki
This recipe is a delicious take on classic Mediterranean flavors, featuring tender grilled meat seasoned with a blend of warm spices. Served in warm pita bread with a tangy cucumber yogurt sauce, this dish is a perfect balance of savory and refreshing elements. It's a satisfying and flavorful meal that will transport your taste buds to the sunny shores of the Mediterranean. Enjoy the aromatic aroma and delightful flavors of this dish with every bite.
— Constant Cookbook
Ingredients
- 2 tsp. sweet paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1 tsp. kosher salt, plus more, to taste
- 1 lb. filet mignon or boneless, skinless chicken breasts, cut into
- 1-inch cubes
- 1 Tbs. canola oil
- 4 pita bread rounds
- 1 cup low-fat Greek yogurt
- 1/2 English cucumber, peeled, seeded and cut into 1/4-inch
- dice
- 2 Tbs. fresh lemon juice
- 2 Tbs. chopped fresh mint
- Shredded romaine lettuce, diced tomatoes and shaved red
- onion for serving
Instructions
- Preheat an indoor grill to medium-high heat.
- In a small bowl, stir together the paprika, cumin, cinnamon, ginger and the 1 tsp. salt. In another bowl, toss the meat with the oil and 1 Tbs. of the spice mixture. Thread 5 or 6 meat cubes onto each skewer and place on the grill. Cook, turning the skewers occasionally, until the beef is cooked to medium, about 8 minutes, or the chicken is cooked through, about 12 minutes. Transfer to a plate and cover loosely with aluminum foil.
- Meanwhile, lightly toast the pita bread rounds on the grill, 1 to 2 minutes per side. In a small bowl, stir together the yogurt, cucumber, lemon juice and mint. Season the tzatziki with salt.
- Cut the pita rounds in half crosswise, then split. Fill with the meat, lettuce, tomatoes and onion and top with the tzatziki. Serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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