Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) with rice and spinach

[the_cooking_mom]

Очень вкусное блюдо! Я заранее замариновала мясо. На следующий день обжарила, затем сделала плов и потушила их вместе минут 30. Класс!

For the Beef Souvlaki & marinade

1 kg top sirloin beef cut in chunks (35 oz.)
2 tsps mustard
1–2 tsps honey
juice of 1 lemon
zest of 1 lemon
1/2 tsp hot paprika
6 tbsps olive oil
salt to taste
freshly ground black and pink peppercorns (to taste)
1 tsp dried oregano
2 tsps fresh thyme
1 clove of garlic, minced

For assembling the beef skewers

1 green bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
1 tbsp olive oil
salt and pepper
9–10 wooden skewers

To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.

Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.

When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.

For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!

Thread the chunks of beef comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.

Brush the kabobs lightly with the remaining marinade and drizzle with olive oil.
Heat a large grill pan over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)

Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

Источник: https://www.mygreekdish.com/recipe/marinated-greek-beef-souvlaki-skewers-kabobs/

Greek Spinach and Rice recipe (Spanakorizo)



1kg fresh or frozen spinach, rinsed and stemmed (35 oz.)
200g rice white rice (7 oz.)
1/2 cup olive oil
4 spring onions, chopped
1 red onion, finely chopped
1 leek, sliced
1/2 bunch dill, finely chopped
150g tinned chopped tomatoes (5.5 oz.) or 200g of fresh tomatoes, if in season.
1 tbsp tomato paste
1 cube vegetable stock
salt and freshly ground pepper



To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.

Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer for about 20-25 minutes, until the rice is tender.

While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.

To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it’s close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.

Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!

Источник: https://www.mygreekdish.com/recipe/greek-spinach-rice-recipe-spanakorizo/