Beef Pocket Pita
- 1-1/4 cups KC Masterpiece® Original Barbecue Sauce, divided
- 1 flank steak (about 1-1/2 pounds)
- 2 medium onions, peeled and cut into wedges
- 1 medium red or green bell pepper, cut into chunks
- 12 cherry tomatoes
- 1/4 pound mushrooms
- Vegetable oil
- 6 pocket breads, halved
- 4 to 6 skewers*
Rub steak generously with pepper. Thread onions, peppers, tomatoes and mushrooms separately onto skewers. Brush mushrooms lightly with oil. Place steak over hot coals in covered grill. Grill 15 to 20 minutes, turning once and basting with 1/4 cup of the barbecue sauce during the last 5 minutes. Add vegetables to grill the last 5 to 10 minutes and grill until edges are toasted. Cut cooked steak diagonally into thin slices. Remove vegetables from skewers; combine with steak and use to fill pockets in bread. Drizzle each with remaining barbecue sauce.
*If using bamboo skewers, soak skewers in water 30 minutes before use.
Makes 6 servings.