Beef Kebabs with a Yogurt- Garlic Sauce, Pita Bread

1 hour total
4- 5

Kitayama beef kebobs are seasoned with classic Greek flavors to create these tender and juicy Souvlaki or Beef Kebabs. If grilling is not possible, let your broiler become your BFF. It provides the same direct heat as an outdoor grill, so cooking meat under the broiler is the easiest way to get that same smoky flavor from the grill. Your fork is waiting.


Recipe and Styling: Chef Him Uy de Baron

Photography: Kirt Uy de Baron 


450 grms Kitayama Ground Chuck grd. 4,
100 grms Kitayama Wagyu Fat
2 tbs Parsley, chopped
1 tbs Mint, chopped
1 tbs Cilantro, chopped
1/2 tsp Cumin
½ tsp Ground Coriander Seeds
2 tbs Garlic, chopped
Sea Salt
For the Vegetables:
2 pcs White Onion
4 pcs Tomatoes
2 tbs Olive Oil
Sea Salt & Cracked Black Pepper
6 pcs Pita Bread
For the Sauce:
1 cup Greek Yogurt
¼ cup sour cream
2 tbs Cilantro, chopped
2 tbs Parsley, chopped
1 tbs Mint, chopped
1 tsp Smoked Paprika
Zest of ½ Lemon Salt 2 tbs olive oil
2 tbs Olive Oil
Sea Salt


Make the sauce by mixing everything together.
Mix everything in a bowl, create 3 inch elongated patties. Preheat the grill and grill the patties 2 minutes per side. Set aside.
Rub the the vegetables with olive oil and season with salt and pepper. Grill veg for about 2 to 4 minutes to char.
Grill the pita bread to warm.