Greek Beef Kebabs and Grilled Pineapple for Father’s Day

IMG_2449Greek Beef Kebabs

Every year I have the same goal: to plant fewer vegetables so I don’t get overwhelmed during harvest. Obviously, by the photo here of grandsons Will and Jack putting in tomato stakes, that goal won’t be reached this year either. IMG_2496 - Version 2

Along with over a dozen tomatoes, we’re planting several kinds of peppers, a trellis of cucumbers, 2 kinds of squash and my usual long row of flowers. Corn, pumpkins and gourds are already planted near the berry bushes.

But you know what? It’s all good. Plenty of produce to preserve, and, as importantly, to share with those who may still be sheltering in place, not venturing out as much as they’d like. 

The calendar tells me Father’s Day’s on the horizon. Is dad in the mood for kebabs? How about Greek beef kebabs? No long marinating time needed. Assemble and marinate 30 minutes to several hours. 

Use part of the marinade for dressing a simple arugula salad.

For dessert, grilled pineapple slices with brown sugar/cinnamon glaze. Top with vanilla ice cream and caramel sauce. Watch dad smile. 

And to all our dads a happy, meaningful day!

Greek beef kebabs and salad on the side

Lots of meat choices: good quality steak or tenderloin cut into chunks (pricey I know but really good). Or flank steak, sliced thin against the grain and threaded on skewers. A bit chewy, but with good beefy flavor so no worries there. 

Ingredients kebabs

Up to 2 pounds beef: good quality beef steak or tenderloin cut into chunks, or flank steak, halved lengthwise, and sliced 1/4 inch thick.

Marinade for meat and salad

1/4 cup lemon juice

3 large garlic cloves, minced or to taste

Salt and pepper

3/4 teaspoon dried oregano

1/2 cup olive oil

Skewers 

Ingredients salad

3 cups or so baby arugula (or other greens)

Quarted cherry tomatoes or diced, or Kalamata olive slices and a few cucumber slices if you have some

Feta or goat cheese (optional)

Instructions meat

Whisk lemon juice, garlic, salt, pepper and oregano. Whisk in oil. 

Set aside 2-3 tablespoons marinade for salad dressing.

Toss meat with remaining marinade. Marinate anywhere from 30 minutes to several hours in refrigerator. Skewer meat onto skewers.

Grill skewers over hot fire until lightly charred and done to your liking. Flank steak will be done in less time than chunks. 

Meanwhile make salad.

Instructions salad

Toss salad ingredients with marinade that you set aside. 

Serve salad alongside kebabs with cheese, and grilled pita, if you like.

Yield: Serves 4 or so.

Recipe from my file and adapted from an online one from a reader.

Tip: Arugula is a “cut and come again” salad green. 

Grilled brown sugar cinnamon pineapple slices

Just stir 1 cup brown sugar and melted butter together. Add a tablespoon cinnamon. Brush pineapple on both sides. Grill, brushing with extra marinade.

Tip: elevate canned cream cheese frosting

Robyn Herzfeld, an Amelia reader, and aunt to neighbors Josh and Erin, adds about 1/3 of block of cream cheese and a couple heaping tablespoons cherry preserves to the frosting. “So delicious”, Erin said.

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