Beef Kabob Plate Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 tbs Greek yogurt, minced garlic, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper until homogenous.

Marinate beef

Add the 1.25 lb beef filet cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize but avoid over 6 hours for filet).

Skewer beef

If using wooden skewers, soak them for 30 minutes before threading. Thread the marinated beef cubes onto 3 skewers evenly (about 8–9 cubes per skewer depending on cube size), leaving a little space between pieces for even heat penetration.

Cook beef skewers

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Lightly oil the grates. Grill skewers 3–4 minutes per side for medium-rare to medium (internal temp 130–140°F / 54–60°C), turning to get good grill marks and a crust. Total cook time ~10–12 minutes depending on thickness. Rest skewers 5 minutes before serving.

While beef marinates, rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 1.75 cups water to a boil with 1/4 tsp salt and 1 tbs butter or oil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let stand covered 5–10 minutes. Fluff with a fork before plating.

In a bowl combine 1 cup halved cherry tomatoes, 3/4 cup diced cucumber, 1/4 cup finely diced red onion, 1/2 cup halved kalamata olives, 1/4 cup crumbled feta and 2 tbs chopped parsley.

Whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp salt and 1/4 tsp black pepper. Pour dressing over salad and toss gently to combine. Taste and adjust seasoning.

Divide the rice between 3 plates (about 1/3 cup cooked rice per plate as a bed). Place one beef skewer on each plate over the rice. Spoon a generous portion of Mediterranean salad to the side of each skewer.

Garnish plates with a lemon wedge and optional mint or parsley sprig. Squeeze lemon over skewers before eating.