Steak Kebabs with Greek Salad

Nothing beats barbecue season! Meat kebabs and salads are a simple yet delicious way to keep things light and healthy. Feel free to mix it up with different types of meat, seasonings and sides to keep it interesting. We love this recipe for a super simple meal as the marinade doubles as the salad dressing!

Ingredients

Marinade

1 tbsp olive oil

1 clove garlic minced

1/4 cup coconut aminos

jucie of 1 lime

1 tsp onion powder

1 tsp honey

Kebabs

2 tsp olive oil

4 beef steaks (we used eye fillet)

1 capsicum cut into squares

1 Spanish onion cut into 1/8ths

1 lge zucchini cut into cubes

3 tomato cut into cubes

Greek salad

sml bowl mixed lettuce leaves

2 tomatoes diced

1/2 spanish onion sliced thinly

1/2 cucumber diced

100 g Feta cut into small cubes

1/2 cup pitted black olives

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

Serve with one of the following optional sides

2 cups cooked rice

2 cups couscous

1 cup quinoa

Directions

Marinade

Combine all marinade ingredients in a large bowl. Save 1/4 of the mixture and pour into a small dish to use as the salad dressing.

Cut the steak into small chunks and place in the bowl with the marinade. Place in the fridge for 2+ hours and stir occasionally.

Remove meat from the fridge and layer the kebab ingredients on the bamboo skewers alternating between beef, tomato, zucchini, onion and capsicum.

Heat a grill/BBQ or frypan over a medium-high heat and cook each skewer until each side begins to brown.

Greek Salad

Place all salad ingredients in a salad bowl and mix well.

Drizzle with the remaining marinade/dressing mixture.

Serve with rice, couscous or quinoa.

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Steak Kebabs with Greek Salad