Ingredients
1
lb. boneless beef top sirloin steak, cut into 1 1/2-inch cubes
1
cup purchased Greek vinaigrette salad dressing
1
(10-oz.) pkg. prewashed, chopped romaine lettuce
1
medium cucumber, halved, seeded and sliced
20
pitted kalamata olives
12
grape or cherry tomatoes, halved
4
oz. (1 cup) crumbled feta cheese
Preparation
Place beef cubes in 1-gallon resealable food storage plastic bag; add 1/2 cup of the dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours to marinate.
Heat grill. Thread beef onto four 8 to 10-inch metal skewers; discard marinade.
When ready to grill, place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 9 to 11 minutes or until beef is of desired doneness, turning once.
Meanwhile, divide lettuce onto individual serving plates. Top each evenly with cucumber, olives, tomatoes and cheese. Drizzle with remaining 1/2 cup salad dressing. Top with cooked beef.
