Souvlaki is a Greek speciality: delectably tender meat skewers which have been marinated in a herb, lemon and olive oil mixture. Rigani (Greek oregano) is a stronger, sharper version of the herb we usually associate with Italian cooking, and is available from good delicatessens.
Ingredients
Method
1.Thread steak and onion alternately onto skewers; place souvlaki, in a single layer, in a large shallow dish. Combine oil, juice and rigani in a jug; pour over the souvlaki. Cover; refrigerate for 3 hours or overnight.
2.For the Greek salad, combine the tomato, cucumber, sliced onion, capsicum, olives and cheese in a large bowl. Place remaining ingredients in a screw-top jar; shake well. Pour dressing over the salad in bowl; toss gently to combine.
3.Cook souvlaki, in batches, on a heated, oiled grill plate (or grill or barbecue) until browned all over and cooked as desired.
4.Serve souvlaki and Greek salad with tzatziki (yoghurt and cucumber salad), if desired.
Rigani, a stronger version of the Italian oregano, is available in good delicatessens. Souvlaki is best prepared a day ahead. Salad is best made close to serving.
Note
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