Southwest Meets Mediterranean Beef Souvlaki

By Micki Brown

Serves 4



4 wooden skewers

1 pound grass-fed top sirloin, cut into 1 ½-inch chunks

1 large red bell pepper, cut into 1 ½-inch chunks

¼ cup lemon juice

1 tbsp apple cider vinegar

1 ½ tsp dried oregano

1 tsp dried thyme

1 tsp cumin

1 tbsp garlic, minced

2 tbsp extra virgin olive oil

Sea salt and black pepper to taste

4 8-inch flour tortillas

Jalapeno Feta Cheese

Chopped salad (below)


Chopped Salad Ingredients:

2 cups Romaine, chopped

1 small red onion, thinly sliced

1 tomato, diced

1 small cucumber, sliced

1 small avocado, diced

¼ cup extra virgin olive oil

1 ½ tbsp apple cider vinegar

1 tsp dried oregano

½ tsp cumin

1 tbsp cilantro, finely chopped

Sea salt and black pepper to taste



  • Place the beef, bell pepper, lemon juice, ACV, oregano, thyme, cumin, garlic, EVOO, salt and pepper into a bowl and stir until ingredients are blended and beef and peppers are well coated. Cover and marinate in refrigerator 1-8 hours. Preheat grill on medium heat. Place beef and peppers on the 4 skewers and reserve the remaining marinade. Place skewers on grill, bushing with marinade occasionally. Grill to desired doneness.
  • Add Romaine, onion, tomato, cucumber and avocado in a bowl. In a 1-pint mason jar, combine EVOO, ACV, oregano, cumin, cilantro, salt and pepper, Put on the lid and shake well. Pour the dressing over the salad and toss.
  • Warm the tortillas, then place salad on the tortilla, then remove the beef and peppers from skewer and place the beef and peppers over the salad. Top with jalapeno feta cheese. Serve and enjoy.