Beef Kebabs with Feta Tzatziki, Tomato Sumac Salad

1. Marinate the beef: In a medium bowl, combine garlic, red wine, olive oil, oregano, honey, and black pepper. Add the beef cubes and toss to coat. Thread onto 4 skewers, dividing the meat evenly. Season with salt and set aside to marinate while you prepare the other elements.
2. Make the tzatziki: Toss the grated cucumber with the teaspoon of salt and let sit for 5–10 minutes. Squeeze out as much liquid as possible, then combine with yogurt, garlic, black pepper, dill, and crumbled feta. Stir until well mixed and set aside.
3. Prepare the salad: In a bowl, combine tomatoes, red onion, lemon juice, olive oil, and parsley. Season with salt and pepper and toss gently. Let the flavours mingle while you cook the kebabs.
4. Cook the kebabs: Heat a grill pan or outdoor grill over high heat. Cook skewers for about 1 minute per side, until nicely charred and cooked to your liking. Remove from heat and rest briefly.
5. To serve: Arrange kebabs with a generous spoonful of feta tzatziki, tomato salad on the side, and a sprinkle of sumac. Serve with warm pita or lavosh.

Recipe Video

1. Choose a tender cut like fillet or scotch fillet for a quick marinade.
2. For tougher but flavourful cuts like tri tip or sirloin, let the beef marinate longer.
3. Kebabs give you extra surface area for browning - more caramelisation means more flavour.
4. Grill meat and vegetables on separate skewers so everything cooks perfectly.