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Greek-Style Beef Kabobs (aka Souvlaki)
Travel to Greece without going any further than the grill in your backyard.
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 Zucchini Noodles Greek Salad) 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
For the kabobs:
- Place the beef cubes in a large plastic storage bag or shallow pan.
- Combine the olive oil, lemon juice, garlic, oregano, salt and pepper in a small bowl and pout over the beef.
- Seal the bag, pressing out any extra air, or cover the dish and marinate the beef for 2-4 hours, turning once or twice.
- Thread the beef cubes and vegetables onto skewers (see Note).
- Preheat your grill to medium high heat.
- Place the skewers on the grill, reduce to medium, and grill over direct medium heat for 8-10 minutes, turning once.
- Serve with tzatziki, hummus, pitas, rice, etc., as desired.
For the tzatziki:
- Combine all of the ingredients in a bowl and stir until thoroughly combined.
- If possible, let sit in the refrigerator for at least 30 minutes to allow flavors to develop.
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