Greek Salad with Beef Kebabs

By boscobojo

Ingredients

• 1/4 cup olive oil
• 2 1/2 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
• 1/2 small sweet onion, thinly sliced
• 5 oz. baby spinach (about 6 cups)

Preparation

Step 1

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.