Greek style beef souvlaki with Greek salad and homemade yoghurt sauce

8 minutes (10-12 minutes)

Serves 4

Beef Souvlaki:

8 bamboo skewers
2 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons fresh oregano, chopped
1/4 teaspoon black pepper
2 tablespoons lemon juice
650g lean diced beef

Yoghurt sauce:

1 medium cucumber, grated
1 1/2 cups reduced fat Greek yoghurt
2 garlic cloves, minced
2 tablespoons dill, chopped
2 tablespoons lemon juice
1/4 teaspoon black pepper

Greek Salad:

120g 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

Soak bamboo skewers in cold water for 5 minutes.
Whisk together oil, garlic, oregano, pepper and lemon juice in a large bowl. Add diced beef and turn to coat. Set aside.
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.
Thread the beef onto the skewers and brush skewers with leftover marinade.
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.
While beef skewers are cooking, prepare Greek salad. Combine rocket, tomato, cucumber and red onion in a large bowl and toss to combine.
Serve beef skewers with Greek salad, homemade yoghurt sauce and wholemeal pita bread.

Greek style beef souvlaki with Greek salad and homemade yoghurt sauce

Ingredients

Beef Souvlaki:

Yoghurt sauce:

Greek Salad:

Method

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