Greek Salad with Beef Kebabs

greek salad with beef kebabs
  • Prep Time
  • 4Servings


  • 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)


In a small bowl, whisk the EVOO, vinegar, garlic and oregano; season with salt and pepper.

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.

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.

Add the spinach to the vegetables and toss to combine. Divide the salad among 4 plates and serve with the kebabs.