Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1.5 pounds boneless beef short ribs, cut into 1-inch cubes, in a large bowl with 0.25 cup olive oil, 2 tablespoons red wine vinegar, 4 minced garlic cloves, 2 teaspoons dried oregano, 2 tablespoons fresh lemon juice, 1 teaspoon salt, and 0.5 teaspoon black pepper for at least 4 hours or overnight in the refrigerator.

2. 2

   Prepare the tzatziki sauce by combining 1 cup plain Greek yogurt, 0.5 grated and squeezed dry large cucumber, 2 tablespoons chopped fresh dill, 1 minced garlic clove, 1 teaspoon red wine vinegar, 1 tablespoon olive oil, and 0.25 teaspoon salt in a medium bowl; mix well and refrigerate until serving.

3. 3

   Cook 1 cup orzo pasta in 2 cups chicken or vegetable broth according to package instructions until al dente, then drain and let it cool slightly.

4. 4

   Thread the marinated short rib cubes onto 12 pre-soaked wooden skewers, ensuring not to overcrowd them.

5. 5

   Grill the short rib skewers over medium-hot charcoal for 3-4 minutes per side, turning occasionally, until nicely charred and cooked to your desired doneness.

6. 6

   Toss the cooled orzo with 0.25 cup chopped fresh parsley, 2 tablespoons chopped fresh mint, 0.25 cup finely diced red onion, 1 cup halved cherry tomatoes, 3 tablespoons fresh lemon juice, 3 tablespoons olive oil, and 0.5 cup crumbled feta cheese in a large bowl to create the salad.

7. 7

   Serve the grilled short rib souvlaki immediately alongside the lemon-herb orzo salad and a generous dollop of the prepared tzatziki sauce.