kelly said

a recipe repository

23 July 2006

Beef Kabobs with Greek Salad (Cooks Illustrated)

Grilled Beef Kebabs with Greek Salad

Serves 4

During the summer months, stew meat is often labeled as kebab meat. Grilled pita is a great accompaniment to this dish.

2/3 cup extra-virgin olive oil

2 teaspoons minced fresh oregano leaves

2 cloves garlic , minced

1 1/2 pounds beef stew meat , preferably chuck (see note above)

Table salt and ground black pepper

4 tablespoons red wine vinegar

10 ounces romaine lettuce , chopped

2 large tomatoes (ripe), cored and cut into 10 wedges each

1 cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch-thick slices

1/3 cup loosely packed torn fresh mint leaves

1/2 cup kalamata olives , pitted and chopped coarse

1 cup crumbled feta cheese

1. Combine oil, oregano, and garlic in small bowl. Toss 3 tablespoons oil mixture with beef cubes in bowl and season with salt and pepper. Whisk vinegar into remaining oil mixture to make dressing.

2. Toss lettuce, tomatoes, cucumber, mint, olives, and feta in large serving bowl.

3. Thread four 12-inch metal skewers with beef; discard any leftover marinade. Grill over high heat, turning often, until charred and cooked through, 6 to 8 minutes. Transfer to serving platter and drizzle with 3 tablespoons dressing.

4. Just before serving, toss salad with remaining dressing. Adjust seasonings. Serve with kebabs.