Za’atar Beef Kebobs

Middle Eastern za’atar (a blend of toasted sesame seeds, dried thyme, dried marjoram and sumac) adds spice and the yogurt sauce cools it down. If having friends over anytime soon, this makes a great casual meal. It has three parts but, once you get going, it is very simple to make.

Serves 6

For Za’atar Beef Kebobs:
about 2 lbs. cubed kebob beef, well-marbled boneless steak
2 med. sweet Vidalia onions, cut into wedges
2 Tbls. Za’atar spice blend
1/4 c. olive oil
Kosher salt
Pita bread
2 c. arugula

For Yogurt Sauce:
2 c. plain yogurt
1/2 c. peeled, and finely diced cucumber
1 clove garlic, chopped
2 Tbls. fresh lemon juice
1 tsp. cumin
Kosher salt and freshly ground pepper
2 Tbls. finely chopped cilantro

For Tomato Garlic Relish:
4 lg. ripe tomatoes, diced
1 clove garlic, finely chopped
1/2 c. red onion, sliced thinly
1 jalapeno, deseeded and finely diced
1 tsp. paprika or cayenne (if you like it spicy)
2 Tbls. olive oil
2 Tbls. fresh lemon juice

If using wooden skewers, soak in water for about half an hour. Cut onion into wedges. Place in a large bowl or plastic bag with cubed meat. Mix together za’atar, olive oil and a pinch of salt. Pour over meat and onion. Coat well and refrigerate overnight or let stand out of the fridge in marinade if grilling right away.

Combine tomatoes, garlic, red onion, jalapeno, paprika, olive oil and lemon in a medium bowl. Season with salt and pepper. Let stand at room temperature.

Combine yogurt, cucumbers, garlic, lemon juice, and cumin, in a small bowl. Season with salt and pepper. Refrigerate and add cilantro just before serving.

Preheat grill. Alternating, skewer meat and onion. Be careful not to crowd too much onto each skewer or it will not cook properly. Place on grill and cook for about 4-5 minutes then turn and cook other side. Remove from the grill and let sit for about 10 minutes.

Brush pita bread with olive oil and grill for about 10 seconds each side.

To eat: Place a couple of pieces of beef on top of the pita and top with arugula, fresh tomato relish, yogurt sauce and fold in halt to enclose the filling.

Variations: You can also use chicken or lamb, if you prefer.