Greek Salad with Beef Kebabs

Greek Salad with Beef Kebabs

by 3 people

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Makes: 4 servings

Prep: 20 mins

Grill: 5 mins

  • 1/4 cup EVOO
  • 2 1/2 tablespoons red wine vinegar
  • 2 cloves garlic, grated
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 1 pound well-trimmed beef sirloin, cut into 16 cubes
  • 5 ounces cherry tomatoes, quartered
  • 1 english cucumber, sliced
  • 1/2 small sweet onion, thinly sliced
  • 16 pitted kalamata olives, halved
  • 5 ounces baby spinach (about 6 cups)
  1. In a small bowl, whisk the EVOO, vinegar, garlic and oregano; season with salt and pepper.
  2. Preheat a grill to medium-high. In a small bowl, gently toss the beef with 2 tbsp. of the dressing. In a large bowl, toss the remaining dressing with the tomatoes, cucumber, onion and olives.
  3. Threat the meat onto 4 metal skewers (or 4 bamboo skewers presoaked in water); season with salt and pepper. Grill the kebabs until browned on all sides, about 5 minutes total for medium-rare.
  4. Add the spinach to the vegetables and toss to combine. Divide the salad among 4 plates and serve with the kebabs.
  • AN EXTRA BUCK WILL BUY YOU feta cheese. Sprinkle 2 oz. crumbled feta on top of the greens for a tangy, salty garnish.