Greek Salad with Beef Kebabs PRINT
|¼||cup olive oil|
|2½||Tbl. red wine vinegar|
|2||cloves garlic, grated|
|1||tsp. dried oregano|
|Salt and pepper|
|1||lb. well-trimmed beef sirloin, cut into 16 cubes|
|5||oz. cherry tomatoes, quartered|
|1||English cucumber, sliced|
|½||small sweet onion, thinly sliced|
|5||oz. baby spinach (about 6 cups)|
In a small bowl, whisk the olive oil, vinegar, garlic and oregano; season with salt and pepper.
Preheat a grill to medium high. In a small bowl, gently toss the beef with 2 Tbl. of the dressing. In a large bowl, toss the remaining dressing with the tomatoes, cucumber, and onions.
Thread the meat onto 4 metal skewers (or 4 bamboo skewers presoaked in water); season with salt and pepper. Grill the kebabs until browned on all sides, about 5 minutes total for medium-rare.
Add the spinach to the vegetables and toss to combine. Divide the salad among 4 plates and serve with the kebabs.