PITA KABOB GRILL RECIPES

Steps:

• To prepare Cucumber-Yogurt Sauce: In a small bowl, combine yogurt, cucumber, mint, lemon juice, and, if desired, crushed red pepper. Cover and chill 1 hour before serving.
• Meanwhile, if using wooden skewers, soak four 8-inch skewers in water 30 minutes. In a medium bowl, combine the ground turkey, ground lamb, bread crumbs, and 1 teaspoon Greek seasoning. Shape mixture into 1 1/2-inch meatballs. Thread meatballs onto skewers, leaving 1/4 inch between meatballs.
• In a small bowl, whisk together lemon juice, olive oil, garlic, and the remaining 1/4 teaspoon of Greek seasoning. Brush on both sides of pita bread.
• Grill meatballs, covered, over medium heat 8 to 10 minutes or until done (165 degrees F), turning occasionally. Add pita bread to grill the last 2 to 3 minutes or until light brown, turning once.
• To serve, line plates with spinach and drizzle with sauce. Sprinkle with cheese and, if desired, mint. Cut pita bread into wedges. Arrange pita wedges and meatballs on plates.

Steps:

• Whisk together tomato paste, ground coriander, 3 tablespoons of the oil, and 2 teaspoons of the salt in a medium bowl until combined. Add chicken; toss until evenly coated. Set aside.
• Preheat a grill to medium (350°F to 400°F). Stir together yogurt, mint, and 1 teaspoon of the salt in a medium bowl until combined. Chill until ready to serve.
• Thread tomatoes and onion wedges alternately onto 4 (8-inch-long) skewers. Thread chicken onto 4 separate skewers. Discard remaining marinade. Arrange chicken skewers on 1 half of a baking sheet lined with aluminum foil; arrange vegetable skewers on other half. Drizzle vegetables with remaining 1 tablespoon oil; sprinkle with remaining 1 teaspoon salt.
• Place chicken skewers on well-oiled grill grates. Grill, covered, until lightly charred and a thermometer inserted into thickest portion of meat registers 165°F, 12 to 15 minutes, rotating halfway through cook time. Remove from grill. Add vegetable skewers to grates. Grill, covered, until charred and some tomatoes have burst, 3 to 4 minutes per side. Remove from grill.
• Wrap pita tightly in aluminum foil. Place on grates; grill until warmed, 2 minutes.
• Serve pitas and skewers alongside yogurt sauce.