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Greek-Style Beef Kabobs (aka Souvlaki)
These are really easy to make and very delicious!
image: http://cupcakesandkalechips.com/wp-content/uploads/2014/08/Greek-Beef-Kabobs-Souvlaki-5-title.jpg
Serves: 6-8
Ingredients
For the kabobs:
- 2-2.5 lbs. beef top round, cut into 1 ¼ inch cubes
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 garlic cloves, minced
- 2 Tablespoons fresh oregano, minced
- 1½ 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)
For the tzatziki:
- 1 medium cucumber, peeled and finely shredded
- 1 cup plain Greek yogurt
- 1 clove garlic, crushed
- ½ teaspoon Kosher salt
- 2 teaspoons dried dill
- 1 Tablespoon fresh lemon juice
- Freshly ground black pepper
Instructions
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.
Notes
If you are using wood/bamboo skewers, be sure to soak them in water for at least 30 minutes to keep them from burning.
