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Greek-Style Beef Kabobs (aka Souvlaki)

Serves 6-8     adjust servings

Travel to Greece without going any further than the grill in your backyard.

Ingredients

For the kabobs

  • 2-2.5 lbs. beef top round, cut into 1 1/4 inch cubes
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 2 Tablespoons fresh oregano, minced
  • 1 1/2 teaspoons Kosher salt
  • Freshly ground pepper
  • A mixture of peppers, onions, tomatoes, or whatever vegetable you prefer cut into chunks (I used one red pepper, one green pepper, 2 peppers, half large red onion, about 8 grape tomatoes)
  • Tzatziki for dipping, if desired (this recipe or your favorite)
  • Pita, hummus, rice, Greek salad (like this [aflink u="https://cupcakesandkalechips.com/2014/07/31/zucchini-noodles-zoodles-greek-salad/"]Zucchini Noodles Greek Salad[/aflink]) etc. for serving

For the tzatziki

  • 1 medium cucumber, peeled and finely shredded
  • 1 cup plain Greek yogurt
  • 1 clove garlic, crushed
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons dried dill
  • 1 Tablespoon fresh lemon juice
  • Freshly ground black pepper

Instructions

For the kabobs:

  1. Place the beef cubes in a large plastic storage bag or shallow pan.
  2. Combine the olive oil, lemon juice, garlic, oregano, salt and pepper in a small bowl and pout over the beef.
  3. Seal the bag, pressing out any extra air, or cover the dish and marinate the beef for 2-4 hours, turning once or twice.
  4. Thread the beef cubes and vegetables onto skewers (see Note).
  5. Preheat your grill to medium high heat.
  6. Place the skewers on the grill, reduce to medium, and grill over direct medium heat for 8-10 minutes, turning once.
  7. Serve with tzatziki, hummus, pitas, rice, etc., as desired.

For the tzatziki:

  1. Combine all of the ingredients in a bowl and stir until thoroughly combined.
  2. If possible, let sit in the refrigerator for at least 30 minutes to allow flavors to develop.

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