Beef Souvlaki

Contains dairy

ngredients

  • ¼ cup olive oil

  • 1 tablespoon minced garlic

  • 2 tablespoons chopped fresh oregano - (or 1 tablespoon dried)

  • 1 teaspoon salt - (or to taste)

  • ¼ teaspoon black pepper

  • juice of one medium lemon

  • 1 ½ - 2 pounds thick-cut steak - (sirloin or new york strip work well)

Tzatziki Sauce

  • 1 medium cucumber + ½ teaspoon salt - peeled and sliced

  • 2 cups cold plain Greek yogurt

  • 4 teaspoons minced garlic

  • ⅓ cup chopped dill - fresh or frozen, (may sub 2 tablespoons dried dill)

  • 1 ½ tablespoons freshly squeezed lemon juice

  • ½ teaspoon salt - or to taste

  • ⅛ teaspoon black pepper - or to taste

Instructions

  • Chop steak into 1-inch pieces and set aside. Combine oil, garlic, oregano, salt, pepper, and lemon juice and stir to combine. Combine steak and marinade in a large zip lock bag, press as much as the air out as you can, and seal. Chill for 1 hour or up to 24 hours (the longer you can marinate the more tender and flavorful the meat will be).

  • Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender. Add remaining sauce ingredients to blender and pulse until smooth and creamy. Chill until ready to use.

  • When ready to cook your kebabs, thread the steak pieces onto skewers and discard marinade. Grill over medium-high heat for 10-12 minutes, rotating throughout to ensure even cooking. Alternately you can bake them in a large baking dish arranged in a single layer at 400 degrees for 30-40 minutes until cooked through.

  • Garnish with chopped oregano and serve immediately with prepared tzatziki sauce.

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