Steak Through The Heart Kabob - He's Not the Apple of my Pie! Blog at - 120883

He's Not the Apple of my Pie!

Steak Through the Heart Kabob 
Aug. 26, 2009 6:16 pm 
Updated: Sep. 9, 2009 3:08 pm
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
Aug. 27, 2009 3:57 pm
Sounds delicious! I will definitely give this a try the next time I buy a nice piece of fillet steak!!
Aug. 27, 2009 7:54 pm
Thank you Apple! I can't wait for the meatloafer. Mag
Aug. 27, 2009 10:51 pm
Sounds wonderful! Have you ever seen the movie "Waitress" with Keri Russell? She made and named a pie for every emotion imaginable!
Aug. 28, 2009 7:07 am
I'm inspired! I picked up a container of Greek Seasoning in a little Greek fishing village in Florida and I had no idea what to do with it. Kabobs it is!!
Aug. 28, 2009 9:54 am
Sounds wonderful Apple! I LOVE Greek food, it's definitley my favorite. I have a roasted potato recipe on this site that pretty much has the same flavors going on. Thanks for sharing your recipe! I can't wait to read about meatloafer..LOL :)
Aug. 28, 2009 4:29 pm
Too bad about the house and hubby! But, it sounds like you will cook your way through it. The kabobs sound so good! Family recipes are the best, and thanks for sharing plus the tips from mom make it perfect. Oh, your title to this blog couldn't be better.
Aug. 29, 2009 1:55 pm
Wow! I can't wait to try this. Cavenders has been a seasoning staple of mine for years, and I too use it on Everything! You can even get it at Walmart here in Michigan -- I like the salt-free --- still great flavor, and I can salt as needed. Living near Tarpon Springs, Fl years ago I fell in love with Greek food & this sounds yummy. Must agree with Mom tho --- marinate 1-2 hours or the meat will be mealy. I also found my passion for cooking after my divorce --- now hubby #2 & my family prefer my cooking over going out. Please post again --- Thanks!
Aug. 29, 2009 4:02 pm
Thank you everyone for being so kind. This has been such a wonderful experience for me! My next blog will be up in a day or two. Take care!
Aug. 29, 2009 11:27 pm
Good job on the blog - divorce is hard: been there/done that! Six years later I found the best DH one could have. All's well that end's well.
Aug. 30, 2009 8:29 am
I am a vegetarian- but I loved this. As a physician, I know that my medicines won't heal the spirit- but food can at least go a long way towards that end. Steak through the heart- way clever! Keep cooking- Keep writing.
Aug. 30, 2009 11:29 am
When I read you were eating for comfort I wasn't sure what I'd find on the kabob, you know, like fried Snickers bars or something. Mediterranean food is my FAVORITE. I like your story and how you vent through creating yummy things and naming them. Thanks for the recipe! Also, you just taught me some really important things about meat!
Aug. 31, 2009 9:56 am
In a sense, your blog is very sad;but life does go on and it sounds as if you are making the very best of what you have. I, too, have #2;[divorced after 25 years]the sweetest, kindest man and my very best friend. We both love to cook and Grecian food is my favorite! Best wishes to you and thanks for sharing your souvaki recipe!
Aug. 31, 2009 10:29 am
Oh, I cannot wait for Meatloafer.... ;) I'm enjoying your blog immensely!
Sep. 1, 2009 8:09 am
I just discovered your blog...and I love it! I completely identify with the heartache and a new chance and love and family. My husband is half Greek as well and is always looking for authentic Greek recipes...any suggestions for where to look or cookbooks to have on hand? Thanks for the great blog and keep it up!
Sep. 1, 2009 2:09 pm
Stephanie, where do you live? I have some ideas for you if you are from California...
Sep. 4, 2009 4:46 pm
I tried this tonight - OH MY GOODNESS - my family of picky eaters devoured it. I love your blog! I also did the cookies tonight and they really are the best cookies ever! Thank you so much for sharing your stories and recipes.
Sep. 4, 2009 10:59 pm
I am so glad you have enjoyed the blog and recipe Becky:D
Sep. 9, 2009 1:41 pm
I actually live in Missouri but pass on any info you have...the internet is my friend!!! We tried this recipe this weekend and it was fabulous! Very easy to do and made for very tasty and very tender meat on our souvlaki...thanks!
Sep. 9, 2009 3:08 pm
i am so glad you enjoyed it!
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He's Not the Apple of My Pie

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Redlands, California, USA

Member Since
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Baking, Slow Cooking, Italian, Middle Eastern, Mediterranean, Gourmet

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About Me
I am an educator and cook but my favorite things are being a wife and mother
My favorite things to cook
Ethnic greek and italian dishes
My favorite family cooking traditions
making as much of a meal from scratch as possible; having the kitchen be the heart of our home. Everyone is welcome.
My cooking triumphs
Christmas dinner for 60; pasta and meatballs for 200 (what was I thinking?)
My cooking tragedies
I made 200 cookies for my daughter's fundraiser only to realize on the last batch that I had forgotten baking soda (sigh).
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