Sunday, November 6, 2011

Greek Steak Kabobs

I was craving greek food so I decided to create a wonderful greek meal for our Sunday night dinner. I was lucky to have a special little helper in the kitchen tonight, as Lucia helped me measure out the oil, spices and cheese. With her help, everything turned out amazing! We paired these skewers with rice pilaf, falafel, a greek green salad and Tzatziki sauce. But, these steak skewers were by far the best. I recommend dipping these skewers in the Tzatziki sauce. {If you don't want to make it, I recommend the Tzatziki sauce at Trader Joe's}. χαρούμενος φαγητό!

  • 3 to 4 lbs NY Strip Steak, cubed
  • 3 red peppers, cut into 1 inch squares
  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 3 tsp minced garlic
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/4 cup feta cheese crumbles
  • skewer sticks
  1. In a large gallon-size ziploc bag, combine the olive oil, lemon juice, garlic, basil, thyme, oregano, rosemary, salt, pepper and feta cheese crumbles. Stir or zip bag and shake to mix together.
  2. Add steak slices to bag. Zip tight and shake again, saturating each steak bite. Place in fridge for 3 hours or more to marinate. {I like to place another plastic bag around the ziploc bag to double protect from leaking. I use a plastic shopping bag from the market}.
  3. When ready to prepare, remove marinated steak from fridge and preheat outdoor grill to medium-high heat.
  4. Thread steak and red pepper slices on skewers. {One steak piece, two pepper slices; repeat...}. Place skewers in a shallow platter or pan and drizzle the leftover marinade on top of the skewers evenly.
  5. Grill skewers 4 to 6 minutes each side, or until desired doneness.

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