Greek Beef Kebabs

From Cook's Country | August/September 2011

Why this recipe works:

For exceptionally quick-cooking kebabs, we exchanged the standard chunks of meat for thinly sliced flank steak. To season the meat fast, we tossed it with a bright vinaigrette of olive oil, lemon juice, garlic, and oregano.

For exceptionally quick-cooking kebabs, we exchanged the standard chunks of meat for thinly sliced flank steak. To season the meat fast, we tossed it with a bright vinaigrette of olive oil, lemon juice, garlic, and oregano.

less

Serves 4 to 6

The test kitchen recommends Norpro’s 12-inch Stainless Steel Skewers.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection