These skewers would also work well with chicken or lamb, as well as beef! The feta-lemon dipping sauce was particularly good. Feel free to add vegetables (such as tomatoes and bell peppers) to the skewers.
1 1/2 pounds beef, trimmed and cut into equal cubes (about 1 inch each)
8 thin lemon wedges
1/4 cup olive oil
3 tablespoons fresh lemon juice
4 garlic cloves, minced
Coarse salt and ground pepper
2 ounces feta cheese
2 tablespoons water
Heat grill to high. Assemble 4 long skewers, alternating 5 beef cubes with 2 lemon wedges on each. Arrange skewers in a nonmetallic dish.
In a small bowl, whisk together oil, 2 tablespoons of lemon juice, and garlic. Pour marinade over skewers; turn to coat. Let stand at least 30 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.
In a small bowl, whisk together oil, 2 tablespoons of lemon juice, and garlic. Pour marinade over skewers; turn to coat. Let stand at least 30 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.
Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium-rare. Otherwise, you can place the skewers under the broiler if you are an apartment-dweller without a grill!
While the skewers are cooking, puree the feta, remaining lemon juice, and water. Season with freshly ground pepper and coarse salt.
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