Curried Beef Pitas
|Steak sauce||3⁄4 Cup (12 tbs)|
|Canned pineapple chunks in unsweetened juice||8 Ounce, drained (reserve juice) (1 Can)|
|Curry powder||1 1⁄2 Teaspoon|
|Beef top round steak||1 Pound, thinly sliced|
|Green bell pepper||1 Large, cut into squares|
|Onions||2 Medium, cut into wedges|
|Low fat lemon yogurt||1⁄2 Cup (8 tbs)|
|Pita breads||6 , halved (5-Inch)|
Soak 6 (12-inch) wooden skewers in water for at least 30 minutes.
In small bowl, combine steak sauce, 1/4 cup reserved pineapple juice and curry powder; set aside.
Alternately thread beef strips, pepper, onions and pineapple chunks onto skewers.
Place skewers in glass dish; coat with 1/2 cup steak sauce mixture.
Cover; chill 1 hour, turning occasionally.
In small saucepan, over medium heat, heat remaining steak sauce mixture to a boil.
Cool slightly and slowly stir in yogurt; keep warm.
(Do not boil.) Remove skewers from marinade.
Grill over medium heat for 10 to 15 minutes or until done, turning occasionally.
Split open top edge of each pita bread half.
Remove beef strips, vegetables and pineapple from skewers; arrange in pita pockets.
Serve hot with warm sauce.