This week has been the big, sudden HELLO to Spring I’ve been needing. I’ve only been waiting four months for it since the first snow fell in our backyard but I it’s finally here and I am celebrating. Celebrating with backyard pb+j picnics, walks around the neighborhood, sandals, swimsuit shopping, and kebabs. Kebabs are such a warm-weather food in my mind and this warm-weather week definitely calls for kebabs. I swear it was the Winter that just wouldn’t end. We’ve had longer Winter seasons for sure around here, with snow into April and May even. But for some reason this Winter d r u g on and on, maybe it’s because I’m now sharing my seasons with two very energetic toddlers who’ve breaking down the door to get outside but this particular Winter could not end soon enough and I’m so glad we’re out of snow shoveling season and into kebab season. I think these Greek-inspired marinated beef Souvlaki kebas are the perfect kickoff to Summer-y eats. To grilling and bbqs and later evenings. This tasty recipe is so easy with a simple beef marinade including some olive oil, garlic, oregano, s+p, and freshly squeezed lemon juice. Shake that all up in a bag with your steak and let it hang out in the fridge for at least an hour, but if you’ve got the time they taste a even better after 8 hours or even a whole day of marinating. If you’re a think-ahead-er, do all of the prep the night before – even the tzatziki sauce – and simple grill or bake your skewers the next day when you’re ready to eat. The tzatziki sauce gets more flavor too the longer it marinates so the whole make ahead the night before thing is really a win-win all around. Buuuut if you’re a fly by the seat of your pants, last minute whip it up kind of person (I get that. I soooooo get it.) then these kebabs are still for you. Even an hour of marinating will turn some simple steaks into flavorful kebabs, ready for dipping into your cool and creamy tzatziki cucumber sauce. Serve these Beef Souvlaki Kebabs with this delicious Greek Lemon Rice!
