Serve with 1 cup sliced mixed veggies and 2 tbsp of your favourite Epicure dip.
1 lb (450 g) boneless, skinless chicken breasts (about 2 breasts), or top sirloin grilling steak, about 1–1 ½” thick
1 tsp oil
2–3 tbsp Montreal Steak Rub
3 small bell peppers
1⁄2 red onion
4 large pitas, preferably wholewheat
- Preheat grill to medium-high heat.
- Cut chicken or beef into 1” cubes and place in a bowl. Coat with oil, then rub in steak rub evenly on all sides. Cut peppers and onion into chunky pieces. Thread meat, peppers, and onion onto four skewers.
- Place kebabs on grill; turn occasionally, until grill marks form and meat is cooked through, about 6–8 min. If there’s room on the grill, add pitas for last 1 min of cooking, turning over halfway through.
- Serve kebabs with warm pitas.