Ron Wilson

Ron Wilson

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Rita's Greek Beef Kebabs

Cook’s Country Greek Beef Kebabs

Serves 4 to 6


1 (1 1/2-pound) flank steak, trimmed, halved lengthwise, and sliced 1/4 inch thick

2 tablespoons lemon juice

3 garlic cloves, minced

Salt and pepper

1⁄2 teaspoon dried oregano

6 tablespoons olive oil

8 ounces block

feta cheese, sliced 1/2 inch thick

6 (10-inch) pita breads

2 ounces baby arugula (2 cups)

1⁄2 cup pitted kalamata olives, halved


Combine lemon juice, garlic, 3⁄4 teaspoon salt, 1⁄2 teaspoon pepper, and oregano in bowl. Slowly whisk in oil until thoroughly incorporated. Brush feta slices and pita with 2 tablespoons vinaigrette.

Toss steak with 5 tablespoons vinaigrette. Thread steak onto six 12-inch skewers, folding each piece over as necessary to fit into a compact shape. Grill skewers over hot fire until lightly charred, 1 to 2 minutes per side. Transfer steak to platter and tent loosely with foil.

Grill feta and pita over hot fire until lightly charred, about 1 minute per side. Transfer to platter with steak. Toss arugula and olives with remaining 1 tablespoon vinaigrette. Season with salt and pepper to taste. Serve greens with steak, feta, and pita.

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