My Award winning Beef souvlaki recipe, 2008 Utah State fair blue ribbon winner!

April 8th 2013

IMG_4461

My family history includes a lot of souvlaki, one of my first memories is sitting on the prep table at my parents restaurant/lounge in Ogden, UT watching my Mom season huge tubs of cubed pork or turkey. My mom isn't actually Greek, she married one, so her recipe was perhaps a bit unorthodox for most traditional recipes. My Mom never made souvlaki with beef, she made it with elk, deer, what have you for all our Utah hunter bar patrons who would bring in their recent kill and have my Mom fix it in her special way. When I told my Mom that I was going to enter the 2008 beef cook off with a souvlaki recipe, she thought I was nuts...but in true competitive spirit I did anyway...and you know what? I won...a $300 prize, my largest prize to date.
This recipe is really easy and I noticed today at Costco I found prime yes "PRIME" grade cap sirloin, which whenever they have it is my favorite thing! $7.99 a pound this sirloin is a bargain, keep in mind it usually requires a bit of trimming and they are usually not a consistent size...which is perfect cuz I will be cubing it! So let's get this party starrted shall we?IMG_4456
2 lbs cubed sirloin
1/4 cup good quality soy sauce
juice of one lemon or lime...I had a lime
a few drizzles olive oil
2 teaspoons dried Italian seasoning
1 teaspoon each sea salt, black pepper, granulated garlic (use two fresh cloves if you prefer)
2 Tablespoons flat leaf parsley
Mix in with the meat and marinate overnight or at least 30 minutes and skewer on bamboo skewers. I broiled mine in the oven for about five minutes, it was perfectly mid rare....you should never eat a prime cut more cooked then that...or don't bother have a hamburger. HAHA! But seriously this is a very easy and delicious recipe, you can use this marinade on other meat as well, and I served my souvlaki with cous cous (seriously the easiest and tastiest starch out there) and some roasted asparagus since it is peak of asparagus season. If you use good ingredients you don't need to be too fussy, just be straight forward and use good technique. Yassou!

Family style! Family style!