10 June 2011

Yogurt, lemons, and beef, oh my

This is a little different, a lot delicious. I love the tang of Greek flavors over the richness of red meat, punctuated with the sweetness of red onion. Try it next time you're going to grill. 

Greek Kebabs
(pretty much straight from Smitten Kitchen)

2 lbs top round beef or lamb
1 large red onion
2 cups plain whole-milk yogurt
1/4 cup lemon juice 
1/4 cup olive oil
1 teaspoon lemon zest
1/3 cup chopped fresh rosemary and thyme
scant teaspoon salt
1/2 teaspoon ground black pepper

1) Cut beef or lamb into 1 1/2-inch cubes, and cut onion into sixths. Place in large glass or ceramic pan or bowl. (I used a 9x13.)
2) Whisk together remaining ingredients until smooth, then pour over meat and onion. Cover tightly with plastic wrap and refrigerate for 10-24 hours.
3) When ready to cook, thread meat and onions alternately onto skewers. (If you are using wooden skewers be sure to soak them in water for 30 minutes beforehand.) Grill over high heat or under a hot broiler for 10-15 minutes, turning occasionally, until meat is done to your liking and onions are slightly charred on the edges.

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