Beef Shish Kebabs in Pita (Souvlaki)

One of my favorite summertime grill recipes. Sirloin beef is best if you want tender flavorful meat. If using a less expensive cut, be sure to marinade overnight and cut into thin strips against the grain. The yogurt and Tahini Dressing make this dish; don't leave them out.

Marinade for beef cubes:

1/4 c. oil
2/3 c. lemon juice
1/3 c. fresh parsley
1 1/2 tsp. allspice

Kebab ingredients for skewering:

1 1/2 pounds lean sirloin beef, cut into cubes
2 large sweet onions, cut into large cubes
2 green peppers, cut into cubes
2 large tomatoes, cubed (or use cherry tomatoes)

Pocket ingredients:

6 pita bread with pockets
1 cup plain yogurt
Tahini dressing

Mix the marinade ingredients together and marinate the beef cubes for several hours; overnight is even better. Use the rest of the marinade for basting while the skewers are grilling.

Thread the beef, onions, pepper and tomatoes onto skewers and cook over a moderately hot grill; turn and baste with the marinade every so often. The meat and vegetables should have some nice charring on them but you don't want to overcook them. The meat should be about medium and the vegetables slightly crunchy.

Note: We often thread the meat and vegetables on separate skewers. The meat and the vegetables don't take the same time to cook, so this allows you to adjust the grilling time to get each ingredient perfectly cooked.

When ready to eat, heat the pita bread on the grill until the outside is crisp, but the inside is still soft. This will only take a minute or two, depending on your fire, so don't walk away. Flip the pita over when the first side is done.

To eat: cut the bread in half so you have two pockets, take the meat and vegetables off the skewers and place in the pocket. Spoon yogurt and tahini dressing over to taste.

Good served with tabbouleh.

Serves 6