These beef kebabs are seasoned with a zesty lemon and oregano marinade and pair beautifully with a traditional Greek cucumber-dill salad.
For kebabs, whisk together vinegar, oil, 2 teaspoons lemon peel, the oregano, 2 cloves garlic, 1/4 teaspoon salt, and the ground pepper in a shallow dish. Trim fat from meat. Cut the meat into 1 1/2-inch pieces. Add the meat, bell pepper, and onion to the vinegar mixture; toss to coat. Alternately thread the meat, bells pepper, and onion on four 10-inch skewers.
For a charcoal grill, place kebabs on the grill rack directly over medium coals. Grill, uncovered, for 10 to 12 minutes or until the meat reaches desired doneness, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kebabs on grill rack over heat. Cover and grill as directed.)
Meanwhile, prepare cucumber salad. Stir together yogurt, 2 cloves garlic, 1/2 teaspoon lemon peel, the dill, 1/4 teaspoon salt, and the cayenne pepper. Stir in cucumber and red onion. Serve with the kebabs.
Equipment: Four 10-inch skewers
3 1/2 lean protein, 1 1/2 vegetable, 1 fat, 1/2 other carbohydrate