This Mediterranean marinated beef can be served as brochettes as a main meal. With enough leftover, you can pull together quick Greek Tostada Bites
Prep: 45 mins
Cook: 15 mins
Yields: Makes 2 brochettes or 24 taco bites
2 tbspfresh parsely
2 tspEACH fresh oregano, rosemary and thyme leaves
4 garlic cloves
1 tspblack peppercorns
1 tbspfresh lemon juice
Salt and pepper to taste
2 Petite Shoulder Tender Beef Oven Roasts (each about 2 lb/500 g), cut into 1-inch cubes
Soaked bamboo skewers
Using a spice grinder or mortar and pestle, combine parsley, oregano, rosemary, thyme, garlic and peppercorns. Grind mix until a fine.
Transfer to sealable plastic bag; add lemon juice, and salt (setting lemon zest aside). Add beef cubes, seal and massage to mix. Refrigerate for at least 6 hours and up to 12 hours.)
Thread onto skewers; season with salt and pepper. Place skewers on greased grill. Cover and grill skewers over medium-high heat, about 10 minutes, turning once.
Set aside 2 skewers to use for Greek Taco Bites, serve remaining with grilled vegetables and potatoes.
To Make Greek Tostada Bites:
Seed ½ English cucumber and dice. Add cucumber to bowl with 2 cloves finely minced garlic, 1 cup Greek yogurt, 1 tsp lemon zest and 1 tsp lemon juice. Season with salt and pepper and set aside.
Using a 2 ½ -inch (6 cm) round cookie cutter. Cut 6 to 7 circles from 1 large flour tortilla. Continue with 3 large tortillas.
Grill mini tortilla circles on medium-high heat, turning once, until lightly charred, about 2 minutes. Spread some yogurt mixture on warm tortillas. Warm beef brochettes; slice each cube into 3 to 4 slices. Top each tostada with sliced beef and some sliced green onion. Add diced red pepper if desired. Makes about 24 bites.
Serving suggestion: Serve beef brochettes with grilled vegetables and grilled new potatoes. Reserve 2 brochettes to make the Greek Taco Bites.
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