Beef Tri-Tip Skewers Marinated in Harissa and Yogurt
Updated June 13, 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.
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.
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.
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.