Ribeye Steak Kebab with Iceberg Lettuce, Tomato, Onion & Harissa
This meaty kebab has light flavours and ingredients so flavour of the steak shines through.
Ingredients
- 400g ribeye steak
- 2 tbs mayonnaise
- 1 tsp harissa paste
- 1/2 head iceberg lettuce, shredded
- 2 medium tomato, diced
- 1 medium red onion, peeled and sliced
- 4 pita bread
Method
- Heat up a chargrill to a high heat and cook the steaks for 6 minutes turning half way. Remove the steaks from the grill and leave to one side.
- In a bowl, combine the mayonnaise and the harissa and then add the chopped tomato and onion and combine well.
- Heat up the pita breads on the chargrill for 1 minute turning halfway. You can cut open from the side once they are heated.
- Now slice the steaks into strips and layer inside the pita with the salad and sauce.
