Grilled Steak Kebab Pitas with Ginger & Garlic Dressing

Add some Mediterranean flair to tonight's grilled steak. These kebabs are simple yet flavorful; the ginger and garlic dressing drizzled over the meat and vegetables adds plenty of zing to the finished dish. The bamboo skewers need to soak for 20 minutes before assembling the kebabs, so keep that in mind before you start.  

• 1/2 cup extra-virgin olive oil; more for brushing
• 1 Tbs. finely grated ginger
• 1 Tbs. green Tabasco or other jalapeño hot sauce
• 2 tsp. cider vinegar
• 1 small to medium clove garlic, finely grated or minced
• Kosher salt and freshly ground black pepper
• 1-1/2 to 1-3/4 lb. 1-inch-thick boneless beef strip steaks (2 to 3 steaks), trimmed and cut into 1-inch cubes
• 6 to 8 bamboo skewers (at least 8 inches long), soaked in water for at least 20 minutes
• 1 large red bell pepper, cored and cut into 1-1/4- to 1-1/2- inch squares
• 6 to 8 pita breads, preferably pocketless
• 2 cups shredded lettuce, preferably a crisp variety like iceberg or romaine

In a 1-cup liquid measuring cup, whisk the 1/2 cup oil with the ginger, Tabasco, vinegar, garlic, 1/4 tsp. kosher salt, and 1/4 tsp. pepper.

Thread four cubes of meat onto each skewer, inserting a red pepper square between the cubes. (You may not need all the skewers.) Brush the kebabs with oil and sprinkle lightly with salt and pepper.

Just before grilling, lightly oil the grill grates. Set the kebabs on the grill and cook, with the lid closed, turning every 2 min., 4 to 6 min. total for medium rare. Warm the pitas on the grill.

To serve, slide each kebab off its skewer into a pita. Top each with some of the lettuce. Whisk the dressing to recombine and drizzle over the meat and vegetables.