1 beef Flank Steak (1-1/2 to 2 pounds)
1 medium eggplant, cut into 1-inch pieces
6 whole wheat pita breads, warmed
1-1/2 cups fresh cilantro leaves
1-1/2 cups fresh parsley leaves
6 cloves garlic, coarsely chopped
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon salt
1/3 cup fresh lemon juice
1/3 cup olive oil
Grape tomatoes, chopped cucumber, chopped red onion, plain yogurt (optional)
To prepare Charmoula, place cilantro, parsley, garlic, cumin and paprika in food processor or blender container. Cover; process until coarsely chopped. Add lemon juice and oil; process just until blended. Season with salt and pepper, as desired. Cover and refrigerate 1/4 cup Charmoula for serving.
Place beef steak and half of remaining Charmoula in food-safe plastic bag; turn steak to coat. Place eggplant and remaining Charmoula in another food-safe plastic bag. Close bags securely and marinate in refrigerator 6 hours or as long as overnight.
Remove steak and eggplant from marinade; discard marinade. Skewer eggplant onto six 8-inch metal skewers. Place steak and kabobs on grid over medium, ash-covered coals. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill kabobs 12 to 14 minutes or until tender, turning occasionally.
Carve steak across the grain into thin slices. Remove eggplant from skewers. Season steak and eggplant with salt, as desired. Serve in pitas with reserved 1/4 cup Charmoula and Toppings, as desired.
Nutrition information per serving: 413 Calories; 126 kcal Calories from fat; 14 g Total Fat; 4 g Saturated Fat; 7 g Monounsaturated Fat; 66 mg Cholesterol; 494 mg Sodium; 42 g Total Carbohydrate; 8.5 g Dietary Fiber; 31 g Protein; 4.4 mg Iron; 13.7 mg Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.6 mg Zinc; 55.8 mcg Selenium; 115.3 mg Choline;