Beef Souvlaki

When I lived in Binghamton, spiedies were the huge staple of city dining.  They originated there as a result of a large greek community that settled in the southern tier of New York.

I imagine, though I very well could be wrong, that the inspiration behind the americanized, skewerized creation might be souvlaki.

Like spiedies, it's marinated meat barbequed on skewers.  You can go 100% authentic Greek and cook with lamb, but I usually substitute with chicken or beef.

Spiedie marinades are usually a combination of souvlaki marinade and italian seasoning.  The souvlaki itself is much more simple, incorporating traditional Greek flavors like lemon juice, garlic and oregano.  And, instead of using Italian or French bread, souvlaki is served with (what else?) pita bread.

The combination of flavors in souvlaki is powerful.  I am in absolute love with greek-style marinades and an obscene amount of oregano.

And then, you pile all that goodness into a big, fluffy pita.  Reminiscent of a big, delicious burrito.  My other favorite thing to eat.

I have a lot of favorites.

And yes, it changes every day.




Beef Souvlaki

1 lb. beef steak, cubed
1/2 cup olive oil
1/4 cup lemon juice
1 tbsp minced garlic
1 tbsp dried oregano

Pita shells
Lettuce
Tomatoes
Onions
Tzatziki Sauce



Combine the olive oil, lemon juice, garlic and oregano in a large bowl.  Marinate the meat in the mixture overnight.

Cook the meat on a grill to desired doneness.

Place the meat in a pita shell and top with lettuce, tomatoes, onions and a dollop of Tzatziki.




Listening to:   Willow Smith - Whip My Hair