Serves: 4 people
Prep time: 20 minutes
Cooking time: 10 minutes
Ingredients:
600g beef porterhouse steak, cut in cubes
⅓ cup olive oil
1 tbs dried Greek oregano
2 garlic cloves, crushed
500g cherry tomatoes
2 Lebanese cucumbers, cut into cubes
80g feta, crumbled
⅓ cup Kalalmata olives, pitted and torn
2 tbs red wine vinegar
Lemon wedges, to serve
Method:
- Combine cubed beef, 2 tablespoons of oil, oregano and garlic in a medium bowl. Season with sea salt and freshly ground black pepper. Thread beef onto 12 metal skewers. Toss tomatoes with remaining oil and set aside.
- Preheat barbecue to high. Cook beef for 5-6 minutes, turning, or until golden and cooked to your liking. Toss cherry tomatoes in 1 tablespoon of oil and cook on hot plate or piece of foil until slightly charred and soft.
- Combine grilled tomatoes, cucumber, feta and olives and pour over remaining oil and vinegar. Serve with beef skewers and lemon wedges.
Serving suggestion: Warm pita breads and mint yoghurt.
