Greek Beef Kebabs
By America's Test KitchenPublished on October 13, 2011
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
2 tablespoons lemon juice 3 garlic cloves, mincedSalt and pepper ½ teaspoon dried oregano 6 tablespoons olive oil 8 ounces block feta cheese, sliced ½ inch thick6 (10-inch) pita breads 1 (1 ½-pound) flank steak, trimmed, halved lengthwise, and sliced ¼ inch thick2 ounces baby arugula (2 cups)½ cup pitted kalamata olives, halved
Before You Begin
The test kitchen recommends Norpro’s 12-inch Stainless Steel Skewers.
Instructions
- Combine lemon juice, garlic, ¾ teaspoon salt, ½ teaspoon pepper, and oregano in bowl. Slowly whisk in oil until thoroughly incorporated. Brush feta slices and pita with 2 tablespoons vinaigrette.
- Toss steak with 5 tablespoons vinaigrette. Thread steak onto six 12-inch skewers, folding each piece over as necessary to fit into a compact shape. Grill skewers over hot fire until lightly charred, 1 to 2 minutes per side. Transfer steak to platter and tent loosely with foil.
- Grill feta and pita over hot fire until lightly charred, about 1 minute per side. Transfer to platter with steak. Toss arugula and olives with remaining 1 tablespoon vinaigrette. Season with salt and pepper to taste. Serve greens with steak, feta, and pita.
Time
30 minutesYield
Serves 4 to 6Ingredients
2 tablespoons lemon juice
3 garlic cloves, minced
Salt and pepper
½ teaspoon dried oregano
6 tablespoons olive oil
8 ounces block feta cheese, sliced ½ inch thick
6 (10-inch) pita breads
1 (1 ½-pound) flank steak, trimmed, halved lengthwise, and sliced ¼ inch thick
2 ounces baby arugula (2 cups)
½ cup pitted kalamata olives, halved
Ingredients
2 tablespoons lemon juice
3 garlic cloves, minced
Salt and pepper
½ teaspoon dried oregano
6 tablespoons olive oil
8 ounces block feta cheese, sliced ½ inch thick
6 (10-inch) pita breads
1 (1 ½-pound) flank steak, trimmed, halved lengthwise, and sliced ¼ inch thick
2 ounces baby arugula (2 cups)
½ cup pitted kalamata olives, halved
Ingredients
2 tablespoons lemon juice
3 garlic cloves, minced
Salt and pepper
½ teaspoon dried oregano
6 tablespoons olive oil
8 ounces block feta cheese, sliced ½ inch thick
6 (10-inch) pita breads
1 (1 ½-pound) flank steak, trimmed, halved lengthwise, and sliced ¼ inch thick
2 ounces baby arugula (2 cups)
½ cup pitted kalamata olives, halved
Why This Recipe Works
For exceptionally quick-cooking kebabs, we exchanged the standard chunks of meat for thinly sliced flank steak. To season the meat fast, we tossed it with a bright vinaigrette of olive oil, lemon juice, garlic, and oregano.
Before You Begin
The test kitchen recommends Norpro’s 12-inch Stainless Steel Skewers.
Instructions
- Combine lemon juice, garlic, ¾ teaspoon salt, ½ teaspoon pepper, and oregano in bowl. Slowly whisk in oil until thoroughly incorporated. Brush feta slices and pita with 2 tablespoons vinaigrette.
- Toss steak with 5 tablespoons vinaigrette. Thread steak onto six 12-inch skewers, folding each piece over as necessary to fit into a compact shape. Grill skewers over hot fire until lightly charred, 1 to 2 minutes per side. Transfer steak to platter and tent loosely with foil.
- Grill feta and pita over hot fire until lightly charred, about 1 minute per side. Transfer to platter with steak. Toss arugula and olives with remaining 1 tablespoon vinaigrette. Season with salt and pepper to taste. Serve greens with steak, feta, and pita.
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