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Round 2 Recipes -Beef Kebob Pita Pockets (Sandra Lee)

Round 2 Recipes -Beef Kebob Pita Pockets (Sandra Lee)

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Round 2 Recipes -Beef Kebob Pita Pockets (Sandra Lee)

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Ingredients:

Serving

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
2 tbsp canola oil
1 tbsp garlic, chopped
1/2 cup plain yogurt
1 tsp ground cumin
1 tsp salt
1/4 tsp freshly ground black pepper
2 tsp hot sauce
3 lb 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
2 tbsp canola oil
2 tsp minced garlic
1 tsp crushed red pepper flakes
2 cups chicken broth
1 (10-oz) box couscous
salt and freshly ground black pepper

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2696.01 Kcal (11288 kJ)
Calories from fat	1132.17 Kcal
		% Daily Value*
Total Fat	125.8g	194%
Cholesterol	736mg	245%
Sodium	2501.68mg	104%
Potassium	5617.21mg	120%
Total Carbs	104.23g	35%
Sugars	25.01g	100%
Dietary Fiber	19.99g	80%
Protein	280.78g	562%
Vitamin C	54.8mg	91%
Iron	33.9mg	188%
Calcium	271.6mg	27%

Amount Per 100 g
Calories	107.29 Kcal (449 kJ)
Calories from fat	45.06 Kcal
		% Daily Value*
Total Fat	5.01g	194%
Cholesterol	29.29mg	245%
Sodium	99.56mg	104%
Potassium	223.55mg	120%
Total Carbs	4.15g	35%
Sugars	1g	100%
Dietary Fiber	0.8g	80%
Protein	11.17g	562%
Vitamin C	2.2mg	91%
Iron	1.4mg	188%
Calcium	10.8mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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