Kebobs are savory bite-size meat cuts skewered together with vegetable pieces and grilled to bring out their respective tastes. Greek-style beef kebobs also known as souvlaki can be a favorite on parties and comfortable gatherings of friends and neighbors. Demonstrate your own prowess in preparing souvlaki through this recipe.
(Note: The proportions of ingredients listed here can yield a maximum of 8 souvlakis.)
- 5 pounds of top round beef, cut into bite size (approx. 1 ¼ inch cubes)
- ¼ cup of fresh lemon juice
- ¼ cup olive oil
- 2 cloves of garlic, minced
- 2 tbsp. of fresh oregano, minced
- 1½ tsp. of kosher salt
- Freshly ground pepper
- Vegetables, herbs or spices
- peppers (red and/or green)
- Tzatziki for dipping
Upon serving (your choice of the following):
- Greek salad
For the tzatziki:
- 1 cup of plain Greek yogurt
- 1 medium cucumber, peeled and finely shredded
- 1 tbsp. of fresh lemon juice
- 1 clove of garlic, crushed
- 2 tsp. of dried dill
- ½ tsp. of kosher salt
- Freshly ground black pepper
For the kebobs:
- Put the bite-size beef into a large plastic bag or shallow pan.
- In a small bowl, put together the lemon juice, oregano, garlic, salt, pepper and olive oil. Mix them all together and pour them over the beef.
- Seal the bag (if you’re using a plastic storage bag) but let out the extra air. If you’re using a pan, just cover it and marinate the beef for as long as 2-4 hours.
- Assemble the beef cubes and veggie bits onto the skewers.
- Preheat the grill into medium high temperature before placing the skewered bits onto it.
- Upon putting the skewers, reduce the heat into medium and grill the kebobs for 8-10 minutes, flipping them only once.
- Serve with tzatziki dip, rice, pitas or humus.
For the tzatziki:
- Mix all the ingredients of tzatziki into a bowl and combine them thoroughly.
- Refrigerate for about half an hour so the flavors will come out and develop.