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In a small bowl combine brown sugar, paprika, turmeric, salt, cinnamon and cayenne pepper; set aside.
Trim fat from meat. Thinly slice meat across the grain into long strips. Thread meat accordion-style onto skewers, leaving 1/4 inch between pieces. Brush lightly with oil; sprinkle with half of the spice mixture.
On a charcoal hibachi, place meat skewers on the rack of the uncovered grill directly over medium coals. Grill for 5 to 6 minutes or until meat is desired doneness, turning once halfway through grilling. Add lemons, cut sides down, to the grill for the last 2 to 3 minutes of grilling or until lemons are browned.
To serve, sprinkle meat with the remaining spice mixture, red onion, cheese, mint, and pine nuts. Squeeze juice from lemons over meat. Serve with toasted pita bread.