MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE
Juicy, caramelised and smoky Greek beef souvlaki skewers recipe! Take your Beef kabobs to the next level with this simple flavourful marinade.
Provided by Eli K. Giannopoulos
Categories Main
Time 25m
Number Of Ingredients 18
Steps:
- To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
- Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
- When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
- For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
- comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
- and drizzle with olive oil.
- over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
- Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.
Nutrition Facts : ServingSize 1 skewer, Calories 260kcal, Sugar 2.9g, Sodium 614mg, Fat 15g, SaturatedFat 3.1g, TransFat 0g, Carbohydrate 6g, Fiber 1.1g, Protein 25.4g, Cholesterol 65.7mg
GRILLED STEAK WITH GREEK CORN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
- Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
- Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
GRILLED SKIRT STEAK GYROS
Provided by Food Network Kitchen
Time 35m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.
- Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side.
- Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.
GREEK BEEF KABOBS WITH WHIPPED FETA TZATZIKI DIP
These easy Baked OR Grilled Greek Beef Kabobs (Greek Souvlaki) with tomatoes, zucchini, bell peppers and onions are crazy juicy, exploding with flavor and a complete meal in one, not to mention an impressive crowd pleaser! I've included instruction to make this Souvlaki both in the oven and on the grill because you are going to want to make these beef kabobs year round! Not only is the beef crazy juicy and exploding with flavor from the beef kakob marinade but each tender morsel get's dunked in refreshing, creamy, heavenly Whipped Feta Tzatziki Dip!
Provided by Jen
Categories Main Course
Time 57m
Number Of Ingredients 22
Steps:
- Add vegetables to a freezer bag or large bowl. Set aside.
- Whisk all of the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you are going to use to marinate your beef). Remove 2 tablespoons Marinade and add to vegetables. Toss to coat. Refrigerate.
- Add beef to remaining Marinade and toss to coat. Marinate 4-6 hours in the refrigerator.
- Meanwhile, dice cucumber and add it to a fine mesh sieve. Sprinkle with 1/2 teaspoon salt and stir. Let sit at least 15 minutes then press down on cucumbers with the back of a spoon to release extra juices. Set aside.
- Add feta and cream cheese to food processor and pulse until cheeses are mixed. Continue to mix 3-4 minutes until cheeses are very smooth. Add remaining Whipped Feta Tzatziki ingredients, including cucumber, and pulse until smooth. Refrigerate. Stir in milk a little at a time if needed when ready to serve in order to thin to desired consistency.
- NOTE: Soak wooden skewers for at least 30 minutes in water before grilling or broiling.
- When ready to cook, thread beef, and veggies onto skewers.
- Grease and preheat grill to medium high heat. Grill skewers until lightly charred all over, approximately 2-3 minutes per side. You can check a beef cube for doneness if desired. Let rest 5 minutes before serving.
- Serve with chilled Whipped Feta Tzatziki. Kabobs are also delicious with couscous/rice/quinoa and/or pita bread.
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easy clean up. Lightly spray with nonstick cooking spray.
- Evenly space kabobs on baking sheet and bake 12-16 minutes, turning once OR until beef reaches desired doneness (cooking time will vary depending on steak size, so you can check a beef cube for doneness if desired). Let rest 5 minutes before serving.
- Serve with chilled Whipped Feta Tzatziki. Kabobs are also delicious with couscous/rice/quinoa and/or pita bread.
GREEK FLANK STEAK
A flank steak stuffed with feta cheese and kalamata olives.
Provided by DREW10UGA
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
- Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
- Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
- Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
- Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 294.9 calories, Carbohydrate 4.3 g, Cholesterol 64.7 mg, Fat 15.9 g, Fiber 1.9 g, Protein 33.1 g, SaturatedFat 6.5 g, Sodium 422.3 mg, Sugar 0.7 g
GRILLED GREEK-STYLE STEAK (COOKING FOR 2)
Top this! Mediterranean-style beef with olives, feta and spinach.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Rub both sides of each piece of beef with garlic; sprinkle with lemon-pepper seasoning.
- Cover and grill beef over medium heat 9 to 11 minutes, turning once, until beef is of desired doneness.
- In small bowl, mix remaining ingredients. Spoon over beef.
Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 75 mg, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g
GREEK GRILLED RIBEYE STEAKS
Posted for ZWT6 Greek Region. In Greek: Brizoles Mosharisies sta Karvouna. In Greece, butchers use the French style of cutting meat, and ribeyes are cut with the bone in, but boneless ribeyes work equally well. The recipe calls for a traditional beef marinade, and an oil and lemon basting sauce. Whether cooked on the grill or grilled in the oven, this is an easy and delicious dish. Using red drinking wine minimizes the acidity which toughens meat so it is highly recommended NOT to use red wine vinegar or lemon juice as that can create a tougher form of cooked meat.
Provided by HokiesMom
Categories Steak
Time 1h20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.).
- Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
- Grill to taste over hot coals or Medium heat on a gas grill and brush with oil and lemon mixture a couple of times while cooking.
- Serve with lemon wedges on the side.
Nutrition Facts : Calories 143.2, Fat 15.3, SaturatedFat 2.1, Sodium 292, Carbohydrate 3.3, Fiber 1.4, Sugar 0.1, Protein 0.4
GRILLED STEAKS WITH GREEK RELISH
My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We like it with pita bread and hummus. -Mary Lou Cook, Welches, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- For relish, in a small bowl, combine tomatoes, onion, olives, cilantro, 1 tablespoon lemon juice, oil and garlic., Drizzle remaining lemon juice over steak. Grill steak, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting in half. Serve with relish and cheese.
Nutrition Facts : Calories 562 calories, Fat 42g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 587mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
GREEK-STYLE RIBEYE STEAKS
Because our children are grown, I often cook for just my husband and me. When I want to serve something special, this is the entree I usually reach for. Seasonings, black olives and feta cheese give steak great flavor. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle with lemon juice, cheese and olives. Serve immediately.
Nutrition Facts : Calories 1084 calories, Fat 80g fat (31g saturated fat), Cholesterol 271mg cholesterol, Sodium 897mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 82g protein.
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