I don’t know why I didn’t think of this before. Everyone in our family loves chicken or pork souvlaki and I love it with lamb too. It is a meal that is in regular rotation at our house especially with homemade flatbreads and lemon mint tzatziki. We usually serve a Greek salad with it so that it can all be tucked inside those flatbreads as delicious wraps.
I used the same marinade on a couple of prime rib steaks yesterday and grilled them to medium well before thinly slicing them and adding them to some very satisfying wraps. I substituted fresh chives for the mint in the tzatziki this time but fresh oregano, thyme or rosemary could also be used if you prefer.
The marinade was actually quite tasty on the steak all on its own, so, even if you don’t want to make flatbreads or tzatziki for this dish, the marinade is still worth trying at your next back yard barbecue.
Serves 4 to 6
2 pounds grilling steak, prime rib or strip loin are good choices
- 6 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp kosher salt
- 1 rounded tbsp smoked paprika
- 1 tsp freshly ground black pepper
- 3 cloves minced garlic
- 3 cups Greek yogurt, drained.
- 6 inch piece of English cucumber
- 2 tbsp finely chopped fresh chives
- 2 cloves minced garlic
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- pinch salt and pepper to season
Mix well, cover and store in the fridge for at least a half hour before serving.