Beef Tri-Tip Skewers Marinated in Harissa and Yogurt

• 1/2 cup harissa (sold in specialty stores)
• 13 cup plain whole-milk yogurt, preferably Greek
• 2 teaspoons kosher salt
• 1 1/2 pounds beef tri-tip; top sirloin; London broil; flank, skirt or hanger steak, sliced 1/8- inch thick (ask butcher to do this)
• 1 English cucumber, unpeeled, halved lengthwise and thinly sliced crosswise
• 1 small red onion, halved and thinly sliced
• 4 ounces black oil-cured olives, pitted and roughly chopped
• 4 mint sprigs, leaves torn
• Sea salt
• 4 whole-wheat pita bread rounds
• Extra virgin olive oil, for brushing and drizzling
• 16 ounces prepared hummus
• 2 lemons, each cut in 4 wedges

1. In a gratin dish, whisk harissa with yogurt and kosher salt.
2. Add beef slices and turn to coat.
3. Cover with plastic and refrigerate at least 30 minutes; 2 hours is ideal.
4. In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt.
5. Thread meat onto metal skewers.
6. Heat a grill or grill pan.
7. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes.
8. Transfer to a platter as they are done.
9. Brush pita with olive oil and grill, turning once, until lightly browned, about 3 minutes total.
10. Drizzle skewers and cucumber salad with olive oil.
11. Serve with hummus and lemon wedges.

milk, kosher salt, beef tri, cucumber, red onion, black oil, mint sprigs, salt, bread, extra virgin olive oil, lemons

Taken from cooking.nytimes.com/recipes/1012518 (may not work)