Recipes - Grilled Beef Kebabs with Greek Salad - fun family recipes, decorating ideas and tips, kitchen fun

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Grilled Beef Kebabs with Greek Salad
Serves 4

During the summer months, stew meat is often labeled as kebab meat. Grilled pita is a great accompaniment to this dish.

Directions
1. Combine oil, oregano, and garlic in small bowl. Toss 3 tablespoons oil mixture with beef cubes in bowl and season with salt and pepper. Whisk vinegar into remaining oil mixture to make dressing.

2. Toss lettuce, tomatoes, cucumber, mint, olives, and feta in large serving bowl.

3. Thread four 12-inch metal skewers with beef; discard any leftover marinade. Grill over high heat, turning often, until charred and cooked through, 6 to 8 minutes. Transfer to serving platter and drizzle with 3 tablespoons dressing.

4. Just before serving, toss salad with remaining dressing. Adjust seasonings. Serve with kebabs.

Ingredients

2/3 cup extra-virgin olive oil

2 teaspoons minced fresh oregano

2 garlic cloves, minced

11/2 pounds beef stew or kebab meat, preferably chuck (see note above)

Salt and pepper

4 tablespoons red wine vinegar

1 (10-ounce) package chopped romaine lettuce

2 large ripe tomatoes, cored and cut into 10 wedges each

1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch-thick slices

1/3 cup loosely packed torn fresh mint

1/2 cup large kalamata olives, pitted and chopped coarse

1 cup crumbled feta cheese

Reprinted with permission of Cook's Illustrated.

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If you like to grill pieces of corn on the cob kebab-style, you know how difficult it can be to poke the skewer, especially one made from bamboo, through the thick center of the cob. Here's a way to streamline the process: After cutting the cob into chunks, run a corkscrew through each piece, which will make it easier to run a skewer in. The coiled hole helps ensure a snug fit.