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Greek Beef Souvlaki

2 pounds beef sirloin tip or tenderloin
4 large cloves garlic, minced
1/2 cup olive oil
1/4 cup dry white wine
1/8 teaspoon black pepper
1 tablespoon Greek oregano
1 large onion, cut in eighths and separated
1 bell pepper, cut in 1-inch squares
salt to taste

Remove all the fat and connective tissue from the meat. Cut in 1-
inch cubes and place in a bowl large enough to hold it with enough
room to gently toss in the marinade.

Add the garlic, olive oil, white wine, pepper, and oregano. Toss
to coat the meat evenly and thoroughly. Marinate overnight.

Skewer the meat with the onion and pepper, 1 piece of onion between
each piece of meat, with perhaps only 1 or 2 pieces of pepper on
each skewer. Reserve the marinade for basting.. Lay the skewers
on a plate, cover, and return to the refrigerator.

Remove the skewers from the refrigerator about 15 minutes before
serving time. Preheat grill, broiler, or frying pan. If using
the broiler, place the skewers on a cookie sheet or pan large enough
to hold without crowding. If using a frying pan, preheat over
moderately high heat. Cook, turning twice and salting and basting
with the reserved marinade each time, for 7 to 12 minutes or until
done to taste.

Remove to a heated platter. Garnish with parsley, lemon wedges,
and cherry tomatoes. Serve with Rice Pilaf and Tzatziki. (One of
the keys to tender, succulent souvlake-in addition to the quality
of meat used-is to not salt the meat until it is cooking.)

Rice Pilaf

1/4 cup olive oil
1 Small onion, diced small
1 cup long-grain rice
2 cups hot chicken stock, canned chicken broth, or bouillon
1/8 teaspoon salt
2 Tablespoons butter

Heat the olive oil in a heavy-bottomed skillet over moderately high
heat. Add the onion and cook for 4 to 5 minutes, or until softened
and lightly browned.

Add the rice and cook, stirring constantly, for 3 minutes; towards
the end of this time you should hear a crackling sound.

Add the hot stock, salt, and butter. If the stock is not very
salty, you may wish to add more salt. Stir once or twice. Place
the lid on the pan as soon as the liquid comes to a boil. Reduce
heat to low and cook for 15 to 20 minutes, testing at 15 minutes
to see if all the liquid has been absorbed and the grains are
separated and sufficiently cooked. Stir gently and remove to a
heated serving dish.


4 large cloves garlic
Pinch of salt
1/2 to 1 Whole cucumber, washed and dried
1 quart plain yogurt
1/4 cup olive oil
1/4 cup red wine vinegar

Mash the garlic cloves with the flat of a large knife or cleaver.
Add the salt and continue to mash until a fine paste is formed.

Grate the unpeeled cucumber. Combine in a bowl with the yogurt,
mashed garlic, oil, and vinegar. Mix thoroughly. Taste; if there
is no pronounced garlic flavor, mash and add more.

Let sit for several hours at room temperature or overnight in the
refrigerator. (This is a typical Greek hors d'oeuvre. It is also
delicious, however,as an accompaniment to lamb or beef.)


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