Cook's Country Greek Beef Kebabs
|2 tablespoons||lemon juice|
|3||garlic cloves, minced|
|Salt and pepper|
|1/2 teaspoon||dried oregano|
|6 tablespoons||olive oil|
|8 ounces||block feta cheese, sliced 1/2-inch thick |
|6||pita breads (10-inch diameter)|
|1 (1-1/2 pounds)||flank steak, trimmed, halved lengthwise, and sliced 1/4-inch thick|
|2 ounces (2 cups)||baby arugula|
|1/2 cup||pitted kalamata olives, halved|
Why this recipe works: A potent vinaigrette including lemon, garlic, and oregano seasons each component of this dish separately. Serves 4 to 6
1. Combine lemon juice, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and oregano in bowl. Slowly whisk in oil until thoroughly incorporated. Brush feta slices and pita with 2 tablespoons vinaigrette.
2. Toss steak with 5 tablespoons vinaigrette. Thread steak onto six 12-inch skewers. Grill skewers over hot fire until lightly charred, 1 to 2 minutes per side. Transfer steak to platter and tent loosely with foil.
3. 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.