Beef souvlaki bowls

Laid-back, low-GI… What’s not to love? This is the perfect quick fix for a Friday-night dinner.

 Less than 30 minutes

Serves 4

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  • 500g beef steak of choice, cut into chunks
  • ¼ cup (60ml) olive oil
  • Grated peel of 1 lemon
  • 1 tsp (5ml) dried origanum
  • Salt and milled pepper
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 salad tomatoes, sliced
  • ½ cucumber, peeled and sliced
  • ½ red onion, diced
  • Handful each fresh mint, dill and parsley
  • 1 packet (200g) PnP pitted calamata olives, drained
  • 1 disc (50g) feta
  • Glug each olive oil and red wine vinegar


  1. Thread meat onto 8 skewers and rub with oil, lemon peel, origanum, salt and pepper.
  2. Cook skewers on a griddle pan or braai over medium-hot coals for 2-3 minutes a side, or until cooked to your liking. Alternatively, cook under a hot grill in the oven.
  3. Toss salad ingredients (except feta) together and season well with salt and pepper.
  4. Divide salad between 4 serving bowls.
  5. Whisk dressing together and toss over salad.
  6. Dizzle salad with dressing and top each bowl with 2 kebabs. Crumble feta over just before serving.


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