Servings: 4 servings
Calories: 300kcal
Ingredients
TZATZIKI SAUCE
- 350 g Greek yogurt
- 1 cucumber, diced
- 3 garlic cloves, grated
- Pinch of salt
- Juice and zest of 1/2 lemon
- 1 tablespoon chopped dill
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped parsley
BEEF
- 700 g thinly sliced beef (ideally, ask your butcher to slice it on a deli slicer; I use chuck, but other cuts of meat work too)
- 7 g salt
- 5 g sugar
- 3 g ground cumin
- 5 g paprika
- 4 g garlic powder
- 1 teaspoon ground oregano
- 1 teaspoon thyme
- 15 g white vinegar
Procédé
BEEF
- Combine all the dry spices in a bowl and mix well.7 g salt, 5 g sugar, 3 g ground cumin, 5 g paprika, 4 g garlic powder, 1 teaspoon ground oregano, 1 teaspoon thyme
- Arrange the beef strips in a single layer in a container, season, then add another layer on top. Repeat with the remaining beef.700 g thinly sliced beef (ideally, ask your butcher to slice it on a deli slicer; I use chuck, but other cuts of meat work too)
- Toss gently with your hands.
- Add the vinegar and toss to coat. Marinate in the refrigerator for at least 12 hours.15 g white vinegar
- Push two skewers into a large onion half (see photo), then stack the beef on the skewers.
- Bake for 1 hr 20 min at 170°C. If needed, brace the skewers between two small oven-safe dishes; as the onion cooks, the stack may tip over.
SAUCE
- Combine all the ingredients in a bowl (hard work, right? And to think they charge a fortune for this in stores).350 g Greek yogurt, 1 cucumber, diced, 3 garlic cloves, grated, Pinch of salt, Juice and zest of 1/2 lemon, 1 tablespoon chopped dill, 1 tablespoon finely chopped mint, 1 tablespoon finely chopped parsley
Nutrition
Calories: 300kcal
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