Beef and pepper kebabs are grilled in the usual way and served with pita bread, lettuce and ginger sauce.
Summary
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Beef tenderloin (diced 2.5 cm) – 650 g
- Bulgarian red pepper (cut into 3 cm squares) – 1 pc.
- Extra virgin olive oil – 0.5 cup
- Fresh ginger (chopped on a grater) – 1 teaspoon.
- Tabasco sauce or other hot sauce – 1 tbsp
- Apple cider vinegar – 2 teaspoon
- Garlic (chopped through a press) – 1 clove
- Salt to taste
- Ground black pepper – to taste
- Pita cakes – 6-8 pcs.
- Serving lettuce leaves – 2 cups
- Bamboo or metal skewers – 6-8 pcs.
Print Recipe
Pin Recipe Instructions
- Preheat grill to medium-high heat for 10 minutes.
- Make the dressing: In a small bowl, combine olive oil, ginger, hot sauce, vinegar, garlic, salt, and black pepper. Set aside.
- If using bamboo skewers, soak them in cold water for 10-15 minutes. Thread beef and red pepper pieces onto skewers. Brush with remaining olive oil and sprinkle with salt and pepper.
- Oil the grill grate. Place kebabs on the grill, close the lid, and cook for 6 minutes, turning every 2 minutes. Meanwhile, warm the pita on the grill for 1-2 minutes until heated through.
- Serve kebabs with warm pita and lettuce leaves, drizzling dressing over everything.
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