Beef or Lamb Kabobs (Souvlaki)

By zeenieme

Ingredients

• 2 Tablespoons chopped garlic
• 1 Tablespoon dry Greek oregano
• 1 1/4 cups extra virgin olive oil
• 1/2 Tablespoon freshly ground black pepper
• 1/4 Tablespoon kosher salt
• 8 skewers (can use metal, bamboo or a rosemary branch)
• 2 yellow bell peppers, core removed and cut into 1 inch wide strips
• 1 red onion, peeled and cut into eighths
• 1 1/2 pounds, filet mignon (or lamb from the leg) cut into 24 1 1/2 to 2 inch cubes
• 16 cherry tomotoes

Details

Servings 4

Preparation

Step 1

First make the marinade: combine garlic, oregano, olive oil, salt and pepper in a bowl and set aside.

Working with one skewer at a time, put a piece of pepper on first. Then thread a piece of onion, followed by meat and then a tomato. Repeat this procedure two more times until you have a total of three pieces of pepper, onion, and beef, and two tomatoes on one skewer. Thread remaining skewers in the same fashion.

Lay skewers into a shallow pan large enough to accommodate all eight in one layer. Pour marinade over souvlaki, cover tightly and refrigerate overnight.

Prepare the grill: Heat a standard gas grill to medium. Brush or rub the grill with olive oil to prevent sticking.

Season the souvlaki with salt and pepper and lay it on the grill directly over the heat. Cook 5-8 minutes, rotating the skewers to cook evenly on all sides, until the meat is medium rare and and the outside is lightly charred.