Mediterranean Beef Brochettes

Mediterranean Beef Brochettes with Greek Tostada Bites

This Mediterranean marinated beef can be served as brochettes as a main meal. With enough leftover, you can pull together quick Greek Tostada Bites

 

 

RatingDifficultyBeginner

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Mediterranean Beef Brochettes

Yields7 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr

 2 tsp EACH fresh parsley, oregano, rosemary and thyme leaves
 4 garlic cloves
 1 tsp black peppercorns
 Zest and juice from one lemon
 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

1

Using a spice grinder or mortar and pestle, combine parsley, oregano, rosemary, thyme, garlic and peppercorns. Grind mix until a fine.

2

Transfer to sealable plastic bag; add 1 Tbsp lemon juice, and salt (set lemon zest and remaining juice aside). Add beef cubes, seal and massage to mix. Refrigerate for at least 6 hours and up to 12 hours.

3

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.

4

Set aside 2 skewers to use for Greek Taco Bites, serve remaining with grilled vegetables and potatoes.

To Make Greek Tostada Bites:
5

Remove seeds from half of an English cucumber and dice. In a small bowl, combine with 2 cloves finely minced garlic, 1 cup Greek yogurt, reserved lemon juice and 1 tsp lemon zest. Season with salt and pepper and set aside.

6

Using 4 large flour tortillas and a 2-1/2 inch round cookie cutter, cut 6 to 7 circles from each.

7

Grill mini tortilla cut-outs on medium-high heat, turning once, until lightly charred, about 2 minutes. Spread some yogurt mixture on warm tortillas. Top with 3 to 4 slices of beef from warmed Beef Brochettes cubes; garnish with some sliced green onion and some diced sweet red pepper if desired

Greek Taco Bites

Ingredients

 2 tsp EACH fresh parsley, oregano, rosemary and thyme leaves
 4 garlic cloves
 1 tsp black peppercorns
 Zest and juice from one lemon
 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

Directions

1

Using a spice grinder or mortar and pestle, combine parsley, oregano, rosemary, thyme, garlic and peppercorns. Grind mix until a fine.

2

Transfer to sealable plastic bag; add 1 Tbsp lemon juice, and salt (set lemon zest and remaining juice aside). Add beef cubes, seal and massage to mix. Refrigerate for at least 6 hours and up to 12 hours.

3

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.

4

Set aside 2 skewers to use for Greek Taco Bites, serve remaining with grilled vegetables and potatoes.

To Make Greek Tostada Bites:
5

Remove seeds from half of an English cucumber and dice. In a small bowl, combine with 2 cloves finely minced garlic, 1 cup Greek yogurt, reserved lemon juice and 1 tsp lemon zest. Season with salt and pepper and set aside.

6

Using 4 large flour tortillas and a 2-1/2 inch round cookie cutter, cut 6 to 7 circles from each.

7

Grill mini tortilla cut-outs on medium-high heat, turning once, until lightly charred, about 2 minutes. Spread some yogurt mixture on warm tortillas. Top with 3 to 4 slices of beef from warmed Beef Brochettes cubes; garnish with some sliced green onion and some diced sweet red pepper if desired

Greek Taco Bites

Mediterranean Beef Brochettes with Greek Tostada Bites
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