Greek-Style Beef Kabobs with Tzatziki

Oh poor neglected recipe blog. We are cooking, really we are. I promise. Good stuff too. This one has become my new "company" recipe for summer. Pretty easy and super tasty. Sorry there is no photo, trust me, it's good.

Also, I have served this with a Greek style salad (tomatoes, onion, feta) and pitas and made sort of a make shift gyro out of it. Pita chips would make a good side dish as well.


GREEK STYLE BEEF KABOBS

2 small lemons
2 garlic cloves, minced
3 T olive oil
1 T fresh dill, plus extra for garnish
2 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp black pepper
1 1/2 lbs thick cut sirloin steak
bamboo or metal skewers

Grate the peel of one lemon and add 1 tsp of grated peel to a large ziplock plastic bag. Next, add 1 TBS lemon juice to bag. Also add garlic, oil, dill, oregano, salt & pepper.

Cut steak into chunks about 1 to 1 1/2 inches thick. Add to bag with marinade. Seal bag and mix ingredients to combine. Refrigerate at least 30 minutes and up to an hour.

Thread steak on to skewers and grill 5 to 6 minutes on each side.

TZATZIKI

1/2 English cucumber peeled and grated (I used a regular one, just scoop out the seeds)
1 1/2 tsp kosher salt, divided
16 oz Greek yogurt
2 garlic cloves, minced
2 TBS fresh dill
1/4 tsp black pepper

Grate cucumber and mix with 1 tsp salt. Place in a strainer over a bowl and let stand for 30 minutes. Lightly press cucumber in strainer to remove as much liquid as possible; discard liquid.

Place cucumber in a small bowl and add 2 TBS lemon juice. Stir in yogurt, garlic, dill, pepper, & remaining salt. For best results refrigerate at least 8 hrs or up to 2 days to blend flavors.

2010 Schnucks Cooks