Serves: 6
Total Calories: 208
1. For sauce, in small bowl stir together yogurt, 2 teaspoons oil, 1 teaspoon lemon juice, 1/4 teaspoon garlic and 1/8 teaspoon salt. Stir in cucumber and avocado. Cover and refrigerate for 1 to 24 hours.
2. Meanwhile, in shallow pan combine bamboo skewers and enough warm water to cover. Let stand at least 1 hour.
3. In small bowl stir together 1/4 cup lemon juice, orange juice, 2 tablespoons oil, 2 tablespoons garlic, chili powder, red pepper, black pepper and 1/8 teaspoon salt. Place MORNINGSTAR FARSM MEAL STARTERS Veggie Steak Strips in resealable plastic bag set in shallow pan. Pour citrus mixture over top. Seal bag. Marinate for 40 minutes at room temperature or refrigerate for 3 to 24 hours.
4. Prepare grill for indirect cooking. Drain steak strips, reserving marinade. Drain skewers. Thread steak strips onto skewers. Thread one orange wedge on end of each skewer. Place skewers on grill rack. Cover and grill indirectly over medium heat for 5 to 6 minutes or until heated through, brushing frequently with reserved marinade.
5. Remove steak strips and citrus wedges from skewers. Serve steak strips and lettuce in pita halves. Top each with some of the yogurt sauce. Serve warm citrus wedges on side to squeeze over filling.
This Veggie Steak Skewers With Pita Bread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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