Grilled Beef Kebabs with Greek Salad
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4
Ingredients
⅔ cup extra-virgin olive oil 2 teaspoons minced fresh oregano leaves 2 cloves garlic, minced1 ½ pounds beef stew or kebab meat, preferably chuck (see note above)4 tablespoons red wine vinegar 1 (10-ounce) package chopped romaine lettuce 2 large ripe tomatoes, cored and cut into 10 wedges each1 cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch-thick slices⅓ cup loosely packed torn fresh mint leaves ½ cup kalamata olives, pitted and chopped coarse1 cup crumbled feta cheese
Before You Begin
During the summer months, stew meat is often labeled as kebab meat. Grilled pita is a great accompaniment to this dish.
Instructions
- Combine oil, oregano, and garlic in small bowl. Toss 3 tablespoons oil mixture with beef cubes in bowl and season with salt and pepper. Whisk vinegar into remaining oil mixture to make dressing.
- Toss lettuce, tomatoes, cucumber, mint, olives, and feta in large serving bowl.
- Thread four 12-inch metal skewers with beef; discard any leftover marinade. Grill over high heat, turning often, until charred and cooked through, 6 to 8 minutes. Transfer to serving platter and drizzle with 3 tablespoons dressing.
- Just before serving, toss salad with remaining dressing. Adjust seasonings. Serve with kebabs.
Yield
Serves 4Ingredients
⅔ cup extra-virgin olive oil
2 teaspoons minced fresh oregano leaves
2 cloves garlic, minced
1 ½ pounds beef stew or kebab meat, preferably chuck (see note above)
4 tablespoons red wine vinegar
1 (10-ounce) package chopped romaine lettuce
2 large ripe tomatoes, cored and cut into 10 wedges each
1 cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch-thick slices
⅓ cup loosely packed torn fresh mint leaves
½ cup kalamata olives, pitted and chopped coarse
1 cup crumbled feta cheese
Ingredients
⅔ cup extra-virgin olive oil
2 teaspoons minced fresh oregano leaves
2 cloves garlic, minced
1 ½ pounds beef stew or kebab meat, preferably chuck (see note above)
4 tablespoons red wine vinegar
1 (10-ounce) package chopped romaine lettuce
2 large ripe tomatoes, cored and cut into 10 wedges each
1 cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch-thick slices
⅓ cup loosely packed torn fresh mint leaves
½ cup kalamata olives, pitted and chopped coarse
1 cup crumbled feta cheese
Ingredients
⅔ cup extra-virgin olive oil
2 teaspoons minced fresh oregano leaves
2 cloves garlic, minced
1 ½ pounds beef stew or kebab meat, preferably chuck (see note above)
4 tablespoons red wine vinegar
1 (10-ounce) package chopped romaine lettuce
2 large ripe tomatoes, cored and cut into 10 wedges each
1 cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch-thick slices
⅓ cup loosely packed torn fresh mint leaves
½ cup kalamata olives, pitted and chopped coarse
1 cup crumbled feta cheese
Why This Recipe Works
We wanted a beef kebabs recipe that turned beef kebabs into a complete meal, with a Greek salad on the side. Flat metal skewers kept our beef cubes in place, which made it easy to brown them on each side. For our quick side Greek salad recipe, we chose convenient prepackaged, prewashed lettuce and brine-packed feta cheese, which we rinsed first to remove excess salt.
Before You Begin
During the summer months, stew meat is often labeled as kebab meat. Grilled pita is a great accompaniment to this dish.
Instructions
- Combine oil, oregano, and garlic in small bowl. Toss 3 tablespoons oil mixture with beef cubes in bowl and season with salt and pepper. Whisk vinegar into remaining oil mixture to make dressing.
- Toss lettuce, tomatoes, cucumber, mint, olives, and feta in large serving bowl.
- Thread four 12-inch metal skewers with beef; discard any leftover marinade. Grill over high heat, turning often, until charred and cooked through, 6 to 8 minutes. Transfer to serving platter and drizzle with 3 tablespoons dressing.
- Just before serving, toss salad with remaining dressing. Adjust seasonings. Serve with kebabs.
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