Beef Tri-Tip Skewers Marinated in Harissa and Yogurt
Updated June 14, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup harissa (sold in specialty stores)
- ⅓cup plain whole-milk yogurt, preferably Greek
- 2teaspoons kosher salt
- 1½pounds beef tri-tip; top sirloin; London broil; flank, skirt or hanger steak, sliced ⅛- inch thick (ask butcher to do this)
- 1English cucumber, unpeeled, halved lengthwise and thinly sliced crosswise
- 1small red onion, halved and thinly sliced
- 4ounces black oil-cured olives, pitted and roughly chopped
- 4mint sprigs, leaves torn
- Sea salt
- 4whole-wheat pita bread rounds
- Extra virgin olive oil, for brushing and drizzling
- 16ounces prepared hummus
- 2lemons, each cut in 4 wedges
Nutritional analysis per serving (4 servings)
919 calories; 55 grams fat; 14 grams saturated fat; 1 gram trans fat; 25 grams monounsaturated fat; 13 grams polyunsaturated fat; 65 grams carbohydrates; 13 grams dietary fiber; 7 grams sugars; 52 grams protein; 1329 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a gratin dish, whisk harissa with yogurt and kosher salt. Add beef slices and turn to coat. Cover with plastic and refrigerate at least 30 minutes; 2 hours is ideal.
- Step 2
In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt. Thread meat onto metal skewers. Heat a grill or grill pan. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes. Transfer to a platter as they are done.
- Step 3
Brush pita with olive oil and grill, turning once, until lightly browned, about 3 minutes total. Drizzle skewers and cucumber salad with olive oil. Serve with hummus and lemon wedges.
Private Notes
Comments
I really wanted to love this recipe, but found it lacking, even though I made my own black-eyed pea hummus and juiced up the "salad" a bit. Together, it made for a pretty dry sandwich with the pita. Facing the leftovers, I added a simple sauce: Plain yogurt, lime juice, a little tahini, two crushed garlic cloves, parsley and mint, S & P. Avoiding extra oil, I added a little white wine vinegar and milk to thin it. Drippy and fresh with herbs, it was just the juice this needed.
This turned out great as most NYTC recipes do. Next time I plan to add sides of feta, babaganoush, and tabbouleh. Would also be perfect with some Tzatziki as a dipping sauce.
These are easy and delicious. I added the juice of two limes to the marinade and a little sugar which helped round out the spiciness a bit. So good.
BIG hit. My family doesn’t like cucumbers or olives, so I put the onions on the skewers. Served with mini naans (what I had on hand), hummus and slices of lemon. Realized at the last minute that I couldn’t incorporate the fresh mint, so I may add to marinade next time.
This turned out great as most NYTC recipes do. Next time I plan to add sides of feta, babaganoush, and tabbouleh. Would also be perfect with some Tzatziki as a dipping sauce.
This was quick, easy and flavorful. Note: I love salt, but mine came out a bit overly-salty. If you’re using a jarred harissa (i used Mina harissa from Whole Foods) it may already be pretty salty on its own. Next time I will taste the harissa, before adding the extra salt called for in the recipe.