This is by far one of our favorite recipes and meals! We used the sirloin we bought recently at the local farmers market – super tasty. We also added 1/2 a peach to add some additional fruit and flavor. All I can say is yummers…and I am so satisfied.
My husband would say that the only thing to make it better would be some olives and feta cheese. Feel free to modify to your taste buds, but not too much!
This recipe was adapted from Rachael Ray Magazine, June 2012 issue.
Beef Kebabs w/Greek Salad
Author: Adapted from Rachael Ray Mag (June 2012 Issue)
Recipe type: Entree
Prep time:
Cook time:
Total time:
This recipe serves 2, so double or triple the ingredients depending on your family size.
Ingredients
- ½ lb beef sirloin, cubed
- 2-3 oz cherry tomatoes
- ½ english cucumber
- ¼ small onion, chopped
- 3 cups baby spinach
- ¼ cup olive oil
- 1 tbs red wine vinegar
- 2 garlic cloves grated
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- In a small bowl whisk oil, vinegar, garlic and oregano.
- Pre-heat grill to about medium heat. Skewer sirloin chunks and season with salt & pepper to taste. Grill kebabs until browned on all sides, about 5 minutes or medium rare.
- In a medium bowl, add spinach, tomatoes, cucumber, onion and toss with dressing.
- Split salad on two plates and server with a kebab.
Bok choy, also known as Chinese cabbage or Pak-choi is one of our new favorite veggies. Bok choy has been a part of Chinese culture for over 6000 years and falls under the dark leafy green veggie category in the US Diet. There are over twenty different varieties of bok choy, but the two most common are baby bok choy and traditional bok choy. Here is the skinny on the health benefits of bok choy:
