Greek Salad with Beef Kebabs

By ccavaletti

Ingredients

• 1/4 c EVOO
• 2-1/2 Tbsp 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
• 16 pitted kalamata olives, halved
• 5 oz baby spinach (about 6 cups)
• Add feta cheese, if desired

Details

Servings 4

Preparation

Step 1

In a small bowl, whisk the EVOO, vinegar, garlic and oregano; season with salt and pepper.

Preheat a grill to medium-high heat.

In a small bowl, gently toss the beef with 2 Tbsp of the dressing.

In a large bowl, toss the remaining dressing with the tomatoes, cucumber, onion and olives.

Thread the meat onto 4 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.

From Everyday with Rachael Ray magazine, June 2012