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1 1/4 pounds skirt steak, cut into 6-inch lengths
3 tablespoons plus 1 1/2 teaspoons Moroccan Spice Rub
3/4 cup plain whole-milk yogurt
2 scallions, thinly sliced
1 garlic clove, smashed
1 tablespoon chopped pickled jalapeños
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
4 large pita breads, for serving
Romaine lettuce leaves, for serving
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1st Keep
 Celestielj
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Shamaila
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