Season the diced steak with the salt, pepper and mustard powder by placing it all in a large food bag, trapping air in the bag and giving everything a good mix.
Thread the cubes onto skewers and place into a plastic, lidded box and pack into a cool bag or box.
Prep all salad ingredients and place in separate food bags in your cool bag or box.
Out & about:
Set up the barbecue for grilling (direct method) at a high heat and pre-heat for 10 minutes.
Place your prepared skewers onto the barbecue, close the lid and cook for about 2 to 3 minutes before turning over to cook on the second side.
Tip: The skewers are ready to turn when the meat no longer sticks to the cooking grate.
Place all of the prepped salad items in a bowl, squeeze over the lime juice and mix thoroughly.
Check the internal temperature of the steak to see when it is ready to take off the barbecue. For well done steak you need a temperature of 75ºC, for medium it’s 61ºC.
Once the steak is cooked to your liking, remove from the barbecue and slide off the skewers into the bowl of salad.
Mix everything together, check seasoning and divide between the 4 pitta pockets.
