Supposed to be SUNNY this weekend, so fire up the grill for this one!!
(4 servings)
1/4 cup EVOO
2&1/2 T. red wine vinegar
2 cloves garlic, grated
1 t. dried oregano
Kosher* salt and freshly* ground pepper
1 lb. well-trimmed beef sirloin or lamb*, cut into 16 cubes
5 oz. cherry tomatoes, quartered
1 Eng. cucumber, sliced
1/2 small sweet onion, thinly sliced
16 pitted* kalamata olives, halved
5 oz. baby spinach, stems removed* (about 6 cups)
2 oz. crumbled feta
In a small bowl, whisk the oil, vinegar, garlic, and oregano; season with S&P. Preheat the grill to med.-high. In a small bowl, gently toss the beef with 2 T. of the dressing. In a large bowl, toss the remaining dressing with the tomatoes, cucumber, onion, and olives. Thread the meat onto 4 metal skewers (or 4 bamboo skewers that have been pre-soaked in water); season with S&P. Grill the kebabs until browned on all sides, about 5 mins. total for med. rare. Add the spinach to the veggies and toss to combine. Divide the salad among 4 plates, top with the feta, and serve with the kebabs. Add a warm loaf of garlic bread*, dine al fresco*, and enjoy!!
Today, work on "humility and child-like trust, not self-importance and pride."
And, have FUN!!
Love,
MM
Whenever I am at my Greek friend's house, he always prepares kebab and greek salad to us. He usually get it from El Greco. Everybody loves his kebab and salad dish because they are so rich in flavor and really heavenly in taste. It was recently when he opened to us about it and he even shared that they gave him some special offer for online-orders.
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