Beef Souvlaki
1. Combine a ¼ cup of lemon juice, olive oil, half the garlic, rosemary, oregano, and black pepper in a bowl to make the marinade.
2. While the marinade blends, cut the steak into 1-inch cubes.
3. Once the steak is cut, place the cubes in a shallow dish with the marinade poured on top.
4. Cover the shallow dish and place it in the refrigerator for a minimum of 4 hours and a maximum of 24 hours, so the steak can absorb the marinade and tenderize.
5. Remove the shallow dish, with marinated steak, from the fridge 30 minutes before cooking it so it has time to get to room temperature, and be sure to discard the marinade.
6. While the steak is getting to room temperature, arrange the cubes onto 4 metal or water-soaked wood skewers, leaving space between them.
7. Once the skewers are prepped, preheat the grill to medium-high heat, between 425°F to 450°F.
8. When the barbeque reaches temperature, place skewers on the grill for 10 to 15 minutes, turning often to brown evenly.
9. Once cooked, remove skewers from the grill, and let cool for 3 to 5 minutes, then service the beef souvlaki with a dollop of tzatziki.
Tzatziki
1. Strain grated cucumber for 15 minutes over the sink, and then blot it dry further with a paper towel.
2. Once the cucumber is stained, combine it with the yogurt, parsley, dill, onion powder, and the remaining garlic and lemon juice in a bowl.
3. Once your tzatziki has been stirred together, let it chill for 10 to 15 minutes in the fridge.
4. Once your dip is chilled, it'll be ready to serve!
