Greek Style Beef Kebabs with Quinoa Tabbouleh

Step 1: Prepare Quinoa Tabbouleh

Rinse the quinoa in a fine mesh strainer. Bring 2 cups of water to a boil in a saucepan. Add the quinoa, cover, and reduce heat to low. Simmer for 15-20 minutes until quinoa is cooked through. Fluff with a fork and let cool slightly. In a large bowl, combine the quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, olive oil, red wine vinegar, and season with salt and pepper.

• 1 cup quinoa
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 bunch parsley, finely chopped
• 1 bunch mint, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Step 2: Prepare Beef Kebabs

Thread the beef cubes onto skewers. In a small bowl, mix together the oregano, cinnamon, cumin, and black pepper. Sprinkle the spice mixture evenly over the beef skewers.

• 1 pound beef sirloin, cut into 1-inch cubes
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cumin
• 0.25 teaspoon black pepper

Step 3: Cook Beef Kebabs

Heat a grill or grill pan to medium-high heat. Grill the beef skewers for 2-3 minutes per side, until cooked to your desired doneness.

Step 4: Assemble Dish

Divide the quinoa tabbouleh among 4 serving plates. Top each with a beef kebab and sprinkle with crumbled feta cheese.

• 4 ounces feta cheese, crumbled