In Greek: σουβλάκι μοσχαρίσιο, pronounced soov-LAH-kee mohs-hah-REE-seeyoh
Beef kebabs are not as traditional as kebabs with chicken, pork, or lamb, but they are delicious. The key to this recipe is to start with tender shank meat.
- 2 1/2 pounds of beef shank, cut in large cubes
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 – 3/4 teaspoon of Greek oregano (rigani)
- 1 1/2 tablespoons of olive oil
- 3/4 tablespoon of red wine vinegar
- 2 medium tomatoes, quartered
- 1 medium onion, quartered
- 1 bell pepper, seeded, cut in chunks
- 3 tablespoons of olive oil
- juice of 1 medium lemon
Rinse the pieces of meat thoroughly to remove any debris, and drain for 15 minutes.
Combine the oregano, salt, and pepper in a small bowl. Sprinkle the meat with the seasonings, and add oil and vinegar. Use hands to mix and coat all pieces of meat.
Thread skewers (I use 12″ metal skewers):
- Put a piece of meat on the skewer and slide down to 2 inches from the handle end of the skewer.
- Add a vegetable piece, another piece of meat, and continue, alternating vegetable pieces, using a total of 5 pieces of meat on each skewer.
- A piece of meat goes on last.
- Use the meat to hold the vegetable pieces firmly so they don’t fall off during cooking.
Cover and refrigerate skewers for at least one hour before cooking. (They can be marinated as long as 24 hours before cooking.)
Mix 3 tablespoons of olive oil with the lemon juice and brush the skewers just before cooking.
Grill to taste over hot coals (or on indoor grill) and brush with oil and lemon mixture a couple of times while cooking.
Serve with remaining oil and lemon mixture on the side. Yield: 7-8 skewers