Beef Souvlaki Recipe

Marinate the beef

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp dried oregano, 2 minced garlic cloves, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add the 1 lb beef tenderloin cubes and toss to coat. Cover and refrigerate for 30–60 minutes (minimum 30 minutes) to allow flavors to penetrate.

Prepare skewers and vegetables

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut 1 large red onion and 2 medium sweet peppers into 1-inch pieces. Thread marinated beef cubes onto skewers, alternating with onion and pepper pieces, leaving a little space between pieces so heat circulates. Reserve any remaining marinade.

Cook the skewers

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush the grill lightly with oil. Grill skewers 8–10 minutes total, turning every 2–3 minutes, until exterior is nicely charred and internal temperature reaches 125–130°F (51–54°C) for medium-rare or 135°F (57°C) for medium. During the last minute, brush skewers with any reserved marinade. Remove from heat and let rest 5 minutes before serving.

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 1 lb baby potatoes with 1.5 tbs olive oil, 0.5 tsp garlic powder, 1 tsp dried rosemary, 0.75 tsp kosher salt and 0.5 tsp black pepper until evenly coated. Spread in a single layer cut-side down. Roast 25–30 minutes, tossing once halfway, until golden and tender. Keep warm until serving.

While potatoes roast and beef marinates, prepare rice. In a small saucepan combine 1 cup rinsed basmati rice, 1.5 cups water, 0.25 tsp salt and 1 tsp butter or olive oil. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork.

In a bowl combine 2 medium tomatoes (wedged), 1 medium cucumber (sliced), 0.25 large red onion (thinly sliced), and 0.25 cup Kalamata olives. Whisk 1.5 tbs olive oil, 1 tsp red wine vinegar, 0.5 tsp dried oregano, 0.25 tsp kosher salt and 0.25 tsp black pepper; drizzle over salad and toss gently. Top with 0.5 cup crumbled feta just before serving.

Grate 0.5 cup cucumber, squeeze out excess moisture using a clean towel or paper towels. In a small bowl combine 1 cup Greek yogurt, drained grated cucumber, 1 minced garlic clove, 1 tbs chopped fresh dill, 1 tsp lemon juice, 1 tsp olive oil, 0.25 tsp kosher salt and a pinch (1/8 tsp) black pepper. Stir until smooth. Chill at least 15 minutes to let flavors meld. Taste and adjust salt or lemon as desired.

Divide roasted potatoes and basmati rice among 4 plates (or as desired). Place 1–2 skewers per serving on each plate alongside Greek salad. Serve with a generous dollop (about 2–3 tbs) tzatziki per plate and additional lemon wedges if desired. Allow guests to spoon tzatziki over beef or use as a dip.