Easy Eats: Greek Kabob Salad
When I think of Greek food I often think of the ingredients in this salad: olives, cucumbers, tomatoes and feta cheese. The combination is absolutely delicious, so I was excited to try this recipe.
This salad was super easy; you just need to remember to marinade the steak before hand. You could prep the meat in the morning, come back from work and then grill up and make this salad for dinner. It is very flavorful, fresh and delicious.
While I was preparing for this blog and taking pictures of the salad, I had some spare ingredients, so I decided to do a little snacking. I said to my co-worker, hey this is really good! If you just put one of each of these in your mouth, it tastes like the salad. Thus was born the Greek Skewers. Like I said, I made it out of my left over ingredients. Simply skewer a half a cherry tomato, chunk of meat, chunk of cucumber, an olive and that’s it. Arrange however you want with more of your favorite ingredients to make these delicious Greek Skewers. After I skewered these tasty apps, I drizzled some of the Greek dressing to finish it off. I am definitely going to remember this recipe for my next get together.
One of the many benefits of blogging about food is… of course, eating the food! I laid the salad and skewers out for my co-workers and in minutes everything was gone! Obviously a crowd favorite, and it will be a great addition to your next party.
- Place beef cubes in 1 gallon resealable plastic bag, add ½ cup of the dressing.
- Seal bag; turn to coat.
- Refrigerate 1-2 hours to marinate.
- Heat Grill.
- Thread beef onto four 10" metal skewers; discard marinade.
- Place kabobs on gas grill over medium heat or on charcoal grill 4 - 6 inches from medium-high coals.
- Cook 9-11 minutes until beef has reached an internal temperature of 145 degrees F, turning once.
- Meanwhile, divide lettuce into individual serving plates.
- Top each evenly with cucumber, olives, tomatoes and cheese.
- Drizzle with remaining ½ cup salad dressing.
- Top with cooked beef.