Beef Souvlaki with Tzatziki Recipe
One serving = 1 Protein, ¼ Vegetable, 1 Fat, ¼ Dairy
2 freshly-squeezed lemons
4 tsp. olive oil
4 garlic cloves, minced
1 Tbsp fresh rosemary, chopped
1 tsp dried oregano
¼ tsp. black pepper
1 16 oz. inside round steak
1 cup peeled, grated English cucumber
¾ cup (6 oz.) yogurt (fat-free, plain)
2 Tbsp fresh parsley, chopped
1 Tbsp fresh dill
½ tsp artificial sweetener
½ tsp onion powder
Marinade: combine ¼ cup lemon juice, olive oil, half the garlic, rosemary, oregano and black pepper in a bowl. Stir well.
Cut steak into 1" cubes. Place cubes in a shallow dish. Pour marinade
over steak. Cover and marinate in refrigerator for a minimum of 4 hours or overnight.
Remove steak and discard marinade.
Thread steak onto 4 metal skewers, leaving space between each steak cube. Barbecue over medium heat for 10 to 15 minutes, turning often to brown evenly.
Tzatziki: strain cucumber for 15 minutes and blot dry with a paper towel. Combine cucumber, yogurt, parsley, dill, the remaining garlic and lemon juice, artificial sweetener and onion powder in a bowl. Serve as dipping sauce for steak.