Greek style beef souvlaki with Greek salad and homemade yoghurt sauce
4 serves
12 m
8 m
Ingredients
Beef Souvlaki
- 8 bamboo skewers
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh oregano, chopped
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
- 650 g lean diced beef
Yoghurt sauce
- 1 medium cucumber, grated
- 1½ cups reduced fat Greek yoghurt
- 2 garlic cloves, minced
- 2 tablespoons dill, chopped
- 2 tablespoons lemon juice
- ¼ teaspoon black pepper
Greek Salad
- 120 g baby rocket leaves
- 2 medium Lebanese cucumbers, halved lengthways, thickly sliced
- 2 medium Roma tomatoes, halved, cut into wedges
- 1 medium red onion, halved, thinly sliced
- 4 wholemeal small pita breads, to serve
Method
Step 1
Soak bamboo skewers in cold water for 5 minutes.
Step 2
Whisk together oil, garlic, oregano, pepper and lemon juice in a large bowl. Add diced beef and turn to coat. Set aside.
Step 3
To make yoghurt sauce, add grated cucumber, Greek yoghurt, garlic, dill, lemon juice and black pepper to a hand held blender or food processor and pulse until smooth and creamy. Set aside.
Step 4
Thread the beef onto the skewers and brush skewers with leftover marinade.
Step 5
Preheat a chargrill or large non-stick frying pan over medium heat. Add beef skewers and cook, turning and brushing with remaining marinade for 6-8 minutes or until just cooked.
Step 6
While beef skewers are cooking, prepare Greek salad. Combine rocket, tomato, cucumber and red onion in a large bowl and toss to combine.
Step 7
Serve beef skewers with Greek salad, homemade yoghurt sauce and wholemeal pita bread.
