He is Not the Apple of My Pie
A blog for those who have had their heart broken in love, but found passion in food
Today’s Recipe: Steak Through the Heart Kabob
I think the hardest part of my divorce was having to sell my home. My parents had been more than generous in helping us acquire our house and I was devastated to discover that I would have to sell it and split the profits with my ex. The divorce was one thing but taking away my residence? It was like a stake through my heart.
Stake. Steak. Yummy! I would make steak through my heart kabobs! I always feel better with a good piece of steak. My Greek grandfather (Papou in Greek) was a genius when it came to cooking meat. He was one of my favorite people in the entire world so much in fact that I named my son after him. My papou was an accountant in Greece.
When my family came to after World War II, he made ends meet by becoming a chef in a restaurant. He and my grandmother (my yiayia) were married for 67 years. By the time I came around, he had retired, but both my grandparents cooked together in the kitchen, sometimes yelling at each other in Greek, but always loving one another.
One of Papou’s specialties was souvlaki, a Greek shish kabob. The Greeks use lamb, but a tender cut of beef or chicken work just as well. The key to a good kabob is the marinade. I tend to marinate my meat overnight in an airtight bag so that the meat soaks up all of the yummy goodness.
The marinade is very simple. The acidity of the lemon combined with the spices makes this marinade good on a variety of things. This is what you will need for approximately 2 pounds of meat:
1 cup olive oil
1/2 cup lemon juice
2-4 cloves garlic crushed
Salt (to taste)
Pepper (to taste)
Oregano (approx. 1 teaspoon)
Optional: 1-2 teaspoons of powdered bouillon (beef for beef and lamb; chicken for chicken). Decrease the amount of salt you would normally use as the bouillon adds salt.
If you can find Greek Seasoning in your local supermarket (the two makers that I know of are Cavenders and Konriko) forego the salt and pepper and use this seasoning instead. I use it in EVERYTHING!
I happen to love filet mignon but any tender cut of meat will do. Do not use a tough piece of meat as it will not be a pleasant experience for you. Some people try to get around it by using a meat tenderizer but it usually gives the outside of the meat a floury consistency that is less than appetizing. Cut the meat into 1 ½ to 2 inch cubes. Place the meat in a Ziploc bag with the marinade and let it marinate over night. I sometimes puncture the meat with a fork so that the marinade seeps inside of it.
When I read this to my mother, she completely disagreed. She explained that when she marinates it over an hour the marinade does something to the meat and gives it a kind of boiled taste. That hasn’t happened to me, but you might want to try it both ways to see. A compromise might be to pat the meat relatively dry before cooking.
Once the meat has marinated, it is time to make the kabobs. The traditional Greek way is to intersperse the meat with red, yellow, and green peppers, and sweet onion. Feel free to add any vegetable you would like. I personally love a good portabella mushroom on my kabob. Using wooden or metal skewers, alternate the meat with the vegetables until you fill the skewer. You should have about 4 nice pieces of meat on each skewer. Once you have completed the skewers place them on a hot grill. Brush additional marinade on the meat(do not use the marinade the meat has been sitting in as you do not want to get sick).
I tend to let the meat rest before serving. This goes great with rice pilaf and a little Greek salad with cucumbers, tomatoes, onion and feta cheese.
Even though you might feel you have a stake through your heart, put a little steak in your tummy…you’ll feel better.
Next recipe: Meatloafer