Greek Steak & Pepper Kabobs

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here is a slightly different take on a “Fast Friday” dinner; it is still fast but it made in two parts. Simply marinade your meat in the morning–or even the night before–then pop the kabobs on the grill in the evening and dinner is served in a matter of minutes. These kabobs are tasty and remind me of the delicious grilled meats I’ve enjoyed in Greece. I used streak in this version but have also used lamb when I can find it or even chicken. Either way the flavors are fabulous. Serve the kabobs alongside steamed rice and dinner is served

GREEK STEAK & PEPPER KABOBS

For the marinade:

4 tablespoons olive oil

1 tablespoon dried oregano

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 cloves garlic, minced

Juice of 1 lemon

Dash cayenne pepper

For the kabobs:

1 pound flank steak, cut into 2 inch pieces

1 red bell pepper, cut into bite sized pieces

1 yellow bell pepper, cut into bite sized pieces

1 green bell pepper, cut into bite sized pieces

1 large red onion, cut into chunks

  • Combine all of the marinade ingredients in a large zip lock bag.
  • Add the steak pieces and allow to marinade for at least 2 hours or up to over night.
  • When you are ready to cook, lightly oil a grill and pre-heat it to medium-high heat.
  • Removed the meat from the marinade and shake off the excess.
  • Place the meat and vegetables onto metal skewers, alternating between the steak, peppers and onions.
  • Place the skewers on the grill and cook, turning every two minutes and brushing with the extra marinade until the meat is cooked to your desired level of doneness. I cook my kabobs for 6 to 8 minutes.

Yields: 6 skewers

 

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