Name: Souvlaki with greek salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Souvlaki; 750 gram rump steak, cut into 2cm cubes; 1 large (200g) brown onion, cut into wedges; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) lemon juice; 1 tablespoon dried rigani (greek oregano); Greek salad; 4 medium (300g) egg tomatoes, chopped coarsely; 2 (260g) lebanese cucumbers, chopped coarsely; 1 small (100g) red onion, sliced thinly; 1 large (350g) green capsicum, chopped coarsely; 1/2 cup (80g) seeded kalamata olives; 150 gram feta cheese, chopped coarsely; 1 tablespoon olive oil; 1 tablespoon lemon juice; 2 teaspoon fresh oregano leaves

Souvlaki with greek salad

Souvlaki is a Greek speciality: delectably tender meat skewers which have been marinated in a herb, lemon and olive oil mixture. Rigani (Greek oregano) is a stronger, sharper version of the herb we usually associate with Italian cooking, and is available from good delicatessens.

Ingredients

Souvlaki

750 gram rump steak, cut into 2cm cubes

1 large (200g) brown onion, cut into wedges

1/4 cup (60ml) olive oil

1/4 cup (60ml) lemon juice

1 tablespoon dried rigani (greek oregano)

Greek salad

4 medium (300g) egg tomatoes, chopped coarsely

2 (260g) lebanese cucumbers, chopped coarsely

1 small (100g) red onion, sliced thinly

1 large (350g) green capsicum, chopped coarsely

1/2 cup (80g) seeded kalamata olives

150 gram feta cheese, chopped coarsely

1 tablespoon olive oil

1 tablespoon lemon juice

2 teaspoon fresh oregano leaves

Method

1.Thread steak and onion alternately onto skewers; place souvlaki, in a single layer, in a large shallow dish. Combine oil, juice and rigani in a jug; pour over the souvlaki. Cover; refrigerate for 3 hours or overnight.

2.For the Greek salad, combine the tomato, cucumber, sliced onion, capsicum, olives and cheese in a large bowl. Place remaining ingredients in a screw-top jar; shake well. Pour dressing over the salad in bowl; toss gently to combine.

3.Cook souvlaki, in batches, on a heated, oiled grill plate (or grill or barbecue) until browned all over and cooked as desired.

4.Serve souvlaki and Greek salad with tzatziki (yoghurt and cucumber salad), if desired.

Rigani, a stronger version of the Italian oregano, is available in good delicatessens. Souvlaki is best prepared a day ahead. Salad is best made close to serving.
Note

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