TIP OF THE DAY: Kabob Sandwiches

May 25, 2015 at 7:09 am · Filed under Bread-Crackers-Sandwiches, International Foods, Meat & Poultry, Recipes, Tip Of The Day

For your grilling pleasure, here’s an alternative to burgers and other red meat from Williams-Sonoma Kitchen.

Food on a stick is great fun for kids, and the entire family can help prepare this simple kabob recipe.

Children can skewer the meat, which cooks in minutes on a grill or indoor George Foreman-type grill. Then everyone assembles his/her own pita sandwich, customizing the garnishes to their preferences.

This recipe is classic Greek: roasted meat with tzatziki, the Greek yogurt-cucumber sauce, and whatever garnishes you like:

The basics: lettuce, onion, tomato

The “extras”: bell pepper rings, thin-sliced cucumber, radish or cucumber salad

The “whatevers” from the fridge: fresh or pickled chiles, crumbled feta, pepperoncini, pickles and of course, “whatever”

And did we mention, it’s quick?

Find more delicious recipes at Williams-Sonoma.com. Photo courtesy Williams-Sonoma.

RECIPE: QUICK KABOB PITA SANDWICHES WITH TZATZIKI

Ingredients For 4 Servings

2 teaspoons sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 teaspoon kosher salt or coarse sea salt (more to taste)

1 pound filet mignon, lamb loin or boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoon canola oil

4 pita bread rounds

Garnishes: shredded romaine lettuce, diced tomatoes and shaved red onion

More garnishes: bell pepper, chiles, feta, pepperoncini, pickles, whatever you’ve got

For The Tzatziki (Yogurt Sauce)

1 cup low-fat Greek yogurt

1/2 English cucumber, peeled, seeded and cut into 1/4-inch dice

2 tablespoons fresh lemon juice

2 tablespoons total chopped fresh dill and/or mint

Salt to taste

Iconic Greek lamb (shish) kabobs, made even easier with these stainless sliding skewers. Photo courtesy Williams-Sonoma.

Preparation

1. MAKE the tzatziki. Combine all ingredients and stir well. Add salt to taste and set aside. This can be made several days in advance and stored in the fridge; serve it at room temperature.

2. PREHEAT the outdoor grill to medium-high. For an indoor grill, place the grill plate on the lower level and the griddle plate on the upper level (Williams-Sonoma used the Cuisinart Elite Griddler). Preheat both sides to 450°F.

3. STIR together in a small bowl the paprika, cumin, cinnamon, ginger and salt. In another bowl, toss the meat with the oil and 1 tablespoon of the spice mixture.

4. THREAD 5 or 6 meat cubes onto each skewer and place on the grill (or the grill side of the electric griddle). Cook, turning the skewers occasionally, until the beef/lamb 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…

5. LIGHTLY toast the pita bread rounds on the grill or the griddle side of the electric griddle, 1 to 2 minutes per side.

6. CUT the toasted pita rounds in half crosswise, then pry open. Fill the pockets with the meat, lettuce, tomatoes, onion other garnishes. Top with the tzatziki and serve immediately.

OUR FAVORITE NEW SKEWERS

Grilled kabobs is easy until it’s time to remove the cooked food from the skewer. New skewers from Williams-Sonoma (photo above)solve the problem with a sliding disk that lets you push food onto the plate in one swift motion.

An added bonus: The square shape of the rod prevents foods from spinning when you turn kabobs on the grill. You’re guaranteed even cooking!

This Williams-Sonoma exclusive is dishwasher safe, too. A great gift for grilling enthusiasts.

Get yours at Williams-Sonoma.com.

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