Best 2 Lemony Greek Beef And Vegetables Recipes

Indulge in the delectable flavors of the Mediterranean with our tantalizing Lemony Greek Beef and Vegetables. This symphony of taste combines tender beef, an array of crisp vegetables, and a vibrant lemon-herb sauce that will transport you to the sun-kissed shores of Greece. Savor the perfect balance of tangy, savory, and aromatic notes in every bite.

This culinary journey begins with a medley of fresh vegetables, including broccoli, bell peppers, zucchini, and carrots, sautéed to perfection. The star of the show, succulent beef cubes, is then introduced, browned until golden and infused with a delectable blend of spices. The crowning glory is the zesty lemon-herb sauce, a harmonious blend of lemon juice, garlic, oregano, and thyme, which brings the dish together in a burst of Mediterranean sunshine.

Our comprehensive guide provides step-by-step instructions, ensuring that even novice cooks can recreate this culinary masterpiece in the comfort of their own kitchens. Additionally, we have included a collection of equally enticing recipes that will tantalize your taste buds and transport you to the vibrant culinary landscapes of Greece. From the classic Moussaka, a heavenly fusion of eggplant, potatoes, and minced lamb, to the refreshing Greek Salad, a symphony of crisp cucumbers, tomatoes, onions, and feta cheese, our curated recipes offer a diverse and authentic Greek culinary experience.

Here are our top 2 tried and tested recipes!

GREEK BEEF KABOBS WITH WHIPPED FETA TZATZIKI DIP

Greek Beef Kabobs with Whipped Feta Tzatziki Dip image

These easy Baked OR Grilled Greek Beef Kabobs (Greek Souvlaki) with tomatoes, zucchini, bell peppers and onions are crazy juicy, exploding with flavor and a complete meal in one, not to mention an impressive crowd pleaser! I've included instruction to make this Souvlaki both in the oven and on the grill because you are going to want to make these beef kabobs year round! Not only is the beef crazy juicy and exploding with flavor from the beef kakob marinade but each tender morsel get's dunked in refreshing, creamy, heavenly Whipped Feta Tzatziki Dip!

Provided by Jen

Categories Main Course

Time 57m

Number Of Ingredients 22

Ingredients

2 lbs. top sirloin (cut into 1 1/2" cubes )
2 red bell peppers (sliced into 1 1/2" chunks)
1 pint cherry/grape tomatoes
2 small or 1 large zucchini (cut into 1/4" slices)
1 large red onion (cut into 1 1/2" chunks)
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon dried oregano
2 tsps EACH paprika, garlic powder
1 tsp EACH onion powder, ground cumin, ground coriander, sugar, salt
1/4 tsp EACH cayenne pepper, pepper
1/2 large cucumber, peeled
1/2 teaspoon salt
4 oz. oz. cream cheese (cubed and softened (I use 1/3 less fat))
2 oz. feta at room temperature ((about 1/3 cup loosely packed feta))
8 oz. plain Greek yogurt ((1 cup))
3 cloves garlic, peeled
1/3 cup loosely packed fresh dill
2 tablespoons lemon juice
1 tablespoon red wine vinegar
Salt and pepper to taste

Steps:

Add vegetables to a freezer bag or large bowl. Set aside.
Whisk all of the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you are going to use to marinate your beef). Remove 2 tablespoons Marinade and add to vegetables. Toss to coat. Refrigerate.
Add beef to remaining Marinade and toss to coat. Marinate 4-6 hours in the refrigerator.
Meanwhile, dice cucumber and add it to a fine mesh sieve. Sprinkle with 1/2 teaspoon salt and stir. Let sit at least 15 minutes then press down on cucumbers with the back of a spoon to release extra juices. Set aside.
Add feta and cream cheese to food processor and pulse until cheeses are mixed. Continue to mix 3-4 minutes until cheeses are very smooth. Add remaining Whipped Feta Tzatziki ingredients, including cucumber, and pulse until smooth. Refrigerate. Stir in milk a little at a time if needed when ready to serve in order to thin to desired consistency.
NOTE: Soak wooden skewers for at least 30 minutes in water before grilling or broiling.
When ready to cook, thread beef, and veggies onto skewers.
Grease and preheat grill to medium high heat. Grill skewers until lightly charred all over, approximately 2-3 minutes per side. You can check a beef cube for doneness if desired. Let rest 5 minutes before serving.
Serve with chilled Whipped Feta Tzatziki. Kabobs are also delicious with couscous/rice/quinoa and/or pita bread.
Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easy clean up. Lightly spray with nonstick cooking spray.
Evenly space kabobs on baking sheet and bake 12-16 minutes, turning once OR until beef reaches desired doneness (cooking time will vary depending on steak size, so you can check a beef cube for doneness if desired). Let rest 5 minutes before serving.
Serve with chilled Whipped Feta Tzatziki. Kabobs are also delicious with couscous/rice/quinoa and/or pita bread.

KOFTEDES GREEK MEATBALLS

Koftedes Greek Meatballs image

All-star keftedes Greek meatballs recipe. Tender on the inside, crispy on the outside. Flavor-packed with fresh mint, spices and a lemony Greek sauce!

Provided by The Mediterranean Dish

Categories Entree

Time 35m

Number Of Ingredients 20

Ingredients

1 medium yellow onion, grated
3 garlic cloves, minced
Private Reserve Greek Extra Virgin Olive Oil (click here to purchase)
1 slice, day old bread, cubed and soaked in milk (you can use pita bread, if you like)
1 lb lean ground beef
1/2 lb ground lamb or pork
1 large egg PLUS 1 egg yolk, divided
1/4 cup chopped fresh mint leaves
1 tbsp organic ground coriander
1 tsp dried oregano, preferably Greek oregano
1 tsp organic ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt and pepper
3 lemons, zested and juiced
Flour for dredging
1 1/4 cup chicken broth
1 Greek salad recipe
1 Tzatziki Sauce Recipe
Pita Bread

Steps:

If serving in bowls as suggested in this post, first prepare the Greek salad according to this recipe (dress salad later, if you prefer) and Tzatziki sauce according to this recipe. Set aside or refrigerate for now.
In a large skillet like this one, heat 2 tbsp Private Reserve olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set skillet aside for later.
Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.
To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.
Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
In the large skillet you used earlier, add 1/4 cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
With a slotted spoon, remove meatballs from skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from skillet (best to dump into a tin can until cooled). Return skillet to stove-top over medium heat.
Whisk the 1 egg yolk with the chicken broth and lemon juice. Add to cooking skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, if you prefer.

Nutrition Facts : ServingSize 4 meatballs, Calories 134 calories, Sugar 5.8 g, Sodium 188.9 mg, Fat 6.2 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 8.9 g, Fiber 0.7 g, Protein 11.5 g, Cholesterol 49.7 mg

Tips:

Mise en Place: Before starting, prepare all the ingredients and have them within reach. This will make the cooking process smoother and more efficient.
Use High-Quality Ingredients: The quality of your ingredients greatly impacts the final dish. Choose fresh, flavorful vegetables, tender beef, and a good quality olive oil.
Don't Overcook the Beef: Beef can easily become tough and dry if overcooked. Cook it until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Season the Dish Generously: Greek cuisine is known for its bold flavors. Don't be afraid to season the beef and vegetables with salt, pepper, oregano, and lemon zest.
Don't Crowd the Pan: When searing the beef, make sure not to overcrowd the pan. This will prevent the beef from cooking evenly and becoming steamed instead of seared.
Use a Large Pan or Dutch Oven: This will ensure that the beef and vegetables have enough space to cook evenly and not become overcrowded.
Serve with Sides: This dish pairs well with various sides, such as rice, roasted potatoes, or a simple salad.

Conclusion:

This Lemony Greek Beef and Vegetables recipe is a delicious and flavorful dish that combines tender beef, fresh vegetables, and a tangy lemon sauce. It's easy to make and perfect for a weeknight meal or a special occasion. With its vibrant flavors and healthy ingredients, this dish is sure to become a family favorite. So next time you're looking for a satisfying and flavorful meal, give this recipe a try. You won't be disappointed!