Name: Beef Souvlakia with Tzatziki and Easy Homemade Flatbread
Ingredients: 800 g scotch fillet or eye fillet steak (cut into cubes); 3 garlic cloves (grated); 1 tablespoon dried oregano; Zest of 1 lemon; Juice of ½ lemon; 1 teaspoon salt; 4 tablespoons olive oil; 1 red onion (thinly sliced); 1 handful fresh parsley (roughly chopped); Mixed red and yellow tomatoes (roughly chopped); 2 cucumbers (cubed); ½ teaspoon dried oregano; Juice of ½ lemon; A drizzle of olive oil; Salt (to taste); 250 g labne or thick Greek yoghurt; 1 cucumber (grated and excess moisture squeezed out); 1 garlic clove (grated); 1 teaspoon dried mint; Extra virgin olive oil; 400 g self-raising flour (plus extra for dusting); 300 g Greek yoghurt; 2 tablespoons fresh thyme leaves; 1 teaspoon salt; Olive oil (for rolling)

Beef Souvlakia with Tzatziki and Easy Homemade Flatbread

Tender marinated beef skewers served with a fresh tomato and cucumber salad, creamy tzatziki and soft pan-cooked flatbreads.

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Servings: 6 servings

Course: Dinner

Cuisine: Greek, Mediterranean

Ingredients Method

Ingredients

Beef Souvlakia

800 g scotch fillet or eye fillet steak cut into cubes

Marinade

3 garlic cloves grated
1 tablespoon dried oregano
Zest of 1 lemon
Juice of ½ lemon
1 teaspoon salt
4 tablespoons olive oil

Salata

1 red onion thinly sliced
1 handful fresh parsley roughly chopped
Mixed red and yellow tomatoes roughly chopped
2 cucumbers cubed
½ teaspoon dried oregano
Juice of ½ lemon
A drizzle of olive oil
Salt to taste

Tzatziki

250 g labne or thick Greek yoghurt
1 cucumber grated and excess moisture squeezed out
1 garlic clove grated
1 teaspoon dried mint
Extra virgin olive oil

Easy Homemade Flatbread

400 g self-raising flour plus extra for dusting
300 g Greek yoghurt
2 tablespoons fresh thyme leaves
1 teaspoon salt
Olive oil for rolling

Method

Start by making the flatbread.
In a large bowl, combine the flour, Greek yoghurt, thyme and salt. Mix until a rough dough forms, then transfer to a lightly floured surface and knead for 1–2 minutes until smooth and slightly sticky.
Cover and rest while you prepare everything else.
For the beef souvlakia, combine all the marinade ingredients in a bowl. Add the beef and toss well to coat. Cover and refrigerate for at least 30 minutes.
Meanwhile, make your tzatziki and salad.
To make the tzatziki, combine the labne, grated cucumber, garlic and dried mint in a bowl. Drizzle with olive oil and season with sea salt to taste.
For the salad, combine the onion, parsley, tomatoes and cucumber in a large bowl. Dress with lemon juice, olive oil, dried oregano and salt.
Once your dough has rested, divide into 8 portions and roll each into a thin circle, using a little olive oil to prevent sticking.
Cook in a hot non-stick pan for 1–2 minutes on each side until puffed and golden. Transfer to a tea towel and cover to keep warm.
Thread the beef onto skewers; if using bamboo, make sure they’ve been soaked in water to prevent burning.
Preheat a barbecue grill or pan over high heat. Cook the skewers for 2–3 minutes per side until lightly charred and cooked to your preferred doneness. Leave to rest for a few minutes before serving.
Serve the beef souvlakia with warm flatbreads, tzatziki and salad.