I wouldn't leave you with all those tantalizing kebab pictures from this morning's review of the Element grill without a recipe, now would I? Kebabs represent everything that I love about grilling. The meat develops a crunchy caramelized crust, the vegetables pick up a smoky char, and the bread...oh, the bread. I especially love the combination of both lemon juice and zest in the marinade for this recipe. Along with the rosemary, these are the ultimate flavors of summer.
Rosemary-Lemon Kebabs with Grilled Flatbread
For the Flatbread
1 batch pita bread dough or store-bought pizza dough
For the Kebabs
2 pounds steak tips, cut into 1-inch cubes
1 zucchini or summer squash, cut into bite-sized pieces
2 bell peppers, cut into bite-sized pieces
1 onion, cut into bite-sized pieces
For the Marinade:
4 cloves garlic, minced
3 tablespoons minced fresh rosemary
2 teaspoons salt
1 lemon, juice and zest
1/4 cup olive oil
Optional Extras: Yogurt or sour cream for spreading on the flatbread
Prepare the flatbread dough and let it rise. You can prepare this dough the day ahead and refrigerate it until ready to grill. No need to let the dough warm before grilling. (In fact, cold dough is easier to work with than room temperature dough.)
Put the steak in one bowl and the vegetables in another. Whisk together the marinade ingredients, and divide it between the two bowls. Toss the vegetables to make sure they're evenly coated, and then the meat (being careful not to cross-contaminate the bowls). Cover and refrigerate for 1-2 hours. If you remember, toss the meat and veggies a few times while they're marinating.
Twenty minutes before grilling, prepare your grill and let it heat with the lid on. Thread the meat and the vegetables onto separate skewers. Since they cook at different rates, it's best to put all the meat together and all the vegetables together.
Place all the meat skewers on the grill and replace the lid. Grill for four minutes, then rotate the skewers. Continue grilling until the meat is cooked through, about 15 minutes total. Wrap the skewers in aluminum foil to keep them warm while you continue grilling the vegetables.
Turn the burners to medium (or bank the coals to create a cooler temperature zone). Grill the vegetables for about 12 minutes, turning every so often, until they are crispy on the edges and tender. Transfer the skewers to a serving platter.
Pull off a peach-sized ball of dough, and using your hands or a rolling pin, stretch the dough into a flat disk. For crispy flatbread, go flat and thin. For chewier flatbread, leave the dough slightly thicker. Place as many rolled pieces of dough as will fit on the grill. Cook for about three minutes, then flip to the other side. Cook for another few minutes, until both sides are toasty brown. Repeat with remaining dough.
To serve the kebabs, hold the flatbread in one hand and place a skewer of meat and a skewer of vegetables across. Fold the flatbread over and use it to hold the meat and veggies in place as you wiggle the skewers out (sometimes you'll need a fork to get the first few started!). Drizzle with yogurt or sour cream and by all means, dig in.