Beef Souvlaki Bowl

Ingredients

• 500 g beef sirloin
• 6 tbsp Olive oil
• 1 organic lemon (zest)
• 1 tsp Dried oregano
• Salt
• Pepper
• 400 g chickpeas (drained weight; canned)
• 0.5 cucumber
• 2 Tomatoes
• 1 Red Onion
• 1 handful mixed herbs (5 g; dill, mint and parsley)
• 60 g feta (45 % fat in dry matter)
• 150 g Kalamata olives (pitted)
• 2.5 tbsp red wine vinegar

Instructions

1. 1.

   Pat the steak dry, pat it with a paper towel, and cut into about 3 cm cubes. Toss with 2 tbsp oil, lemon zest, and oregano in a bowl. Season with salt and pepper, mix well, and let rest for about 10 minutes.

2. 2.

   Meanwhile rinse the chickpeas and drain them. Peel, wash, peel, and slice the cucumber. Peel, wash, trim stems from the tomatoes, and cut into cubes. Peel the onion, halve it, and slice into thin rings. Wash the herbs, pat dry, and finely chop. Crumble the feta.

3. 3.

   Combine cucumber, tomato, onion, feta, chickpeas, olives, and herbs in a bowl with remaining oil and vinegar; season with salt and pepper.

4. 4.

   Thread the meat cubes onto wooden skewers and grill in a hot skillet for 4–5 minutes on medium heat, turning occasionally. Arrange salad on four bowls and add two meat skewers to each.