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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis. Ingredients:
marinade |
2 large onions, chopped |
2 garlic cloves, crushed |
1/2 cup olive oil |
2 tablespoons lemon juice |
1 teaspoon dried oregano |
1 teaspoon ground black pepper |
1/2 teaspoon ground turmeric |
1 pinch curry powder |
1 teaspoon salt |
1 pound beef flank steak, thinly sliced |
tzatziki sauce |
8 ounces sour cream |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 tablespoon chopped fresh dill |
1 clove garlic, crushed |
6 pita bread rounds |
Directions:
1. Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
2. Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
5. Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.
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