Some years ago there was a start-up company on Alaska selling spices. One of the spice combos was Greek Seasoning. Grilled beef and chicken were particularly good with the spice mix. When the company faltered and was going out of business we bought several bottles of the spice to keep on hand; after many years we are down to our last bottle. We have tried several other Greek spice blends as replacement candidates but they are not quite the same. It is, according to the ingredients on the label, a bit simpler and less, shall we say, robust; more meat flavor than spice. I was going to make some marinated chicken kabobs using mix and matching some Greek marinade recipe I had been given and decided to make some beef kabobs in a gyro-style kabob to compare the flavor results with the chicken spices and marinade and maybe mimic our favorite Greek seasoning mix. I hope you like the results as much as we did

• 1 pound lean ground beef
• 1 teaspoon garlic powder
• 1/23 teaspoon celery salt
• ½ teaspoon instant beef bouillon
• ½ to 1 teaspoon ground black pepper, to taste

• 1 ½ teaspoons dried oregano
• 1 teaspoon onion powder
• ½ teaspoon turmeric
• 1 egg
• ¼ cup plain bread crumbs (to retain moisture and limit shrinkage)

• 2 or 4 Pita breads
• Tomato, seeded and diced
• Sliced onion (I like red onion for color)

• Tzatziki sauce
• Shredded lettuce
• Avocado slices, if desired

1. Mix the beef, spices, bread crumbs and egg thoroughly. Because I am handling the meat to make the kabobs and place them on the skewers, I use my hands to mix the meat and spices. Beforehand I have everything ready, including a dedicated cutting board, in reach so I don’t have to touch anything else before I have the opportunity to wash my hands.
2. Before making the kabobs lay a skewer across your grill to see where the meat should be placed on the skewer. Divide the meat into four equal portions. Roll and form into a sausage shape over the skewer blade.
3. Place the completed skewers on a waxed paper or plastic wrap lined tray. Cover and refrigerate for an hour to let the meat mixture firm-up before cooking.
4. Carefully spray or wipe the hot grill with oil. Think of your kabob as having four sides. Grill each side about 3 minutes or until done; the kabobs need to be cooked through, no pink left, 160°F. Have a thin flexible spatula handy in case there is some sticking. Gently free the kabob with the spatula rather than lifting with the skewer.
5. You can serve up the kabobs right onto pita bread; wrap the bread around the kabob, gently squeeze and withdraw the skewer. A fork makes a handy toll to gently slide the finished kabobs onto your serving platter.
6. The pita bread can be used as a sandwich wrap. Season with tzatziki sauce and add the lettuce, onions and tomato to taste, avocado if desired. Serve with your favorite side dishes.
7. Pita bread is pocket bread. I prefer the pocket sandwich; a more meat to bread ratio. Cut the pita in half, gently free the inside to form the pocket. Fill with your kabob, drizzle some tzatziki sauce and garnish with the lettuce, onions, tomato and avocado if desired.