- 1 1/4 cup olive oil
- 1 1/4 cup black pepper
- 1 1/4 cup salt
- 1 1/4 cup skewers
- 1 1/4 cup yellow bell peppers
- 1 1/4 cup red onion
- 1 1/2 pound filet mignon
- 1 1/2 pound cherry tomatoes
First make the marinade: combine garlic, oregano, olive oil, salt and pepper in a bowl and set aside.
Working with one skewer at a time, put a piece of pepper on first.
Then thread a piece of onion, followed by meat and then a tomato.
Repeat this procedure two more times until you have a total of three pieces of pepper, onion, and beef, and two tomatoes on one skewer.
Thread remaining skewers in the same fashion.
Lay skewers into a shallow pan large enough to accommodate all eight in one layer.
Pour marinade over souvlaki, cover tightly and refrigerate overnight.
Prepare the grill: cover 1 cup of wood chips in cold water (chips are available in many varieties; we suggest cherry wood or pecan to complement lamb).
Heat a standard gas grill to medium, or light a charcoal grill, burning the coals until they come to the light ash stage.
Brush or rub the grill with olive oil to prevent souvlaki from sticking.
When the grill has reached the proper temperature, place the soaked wood chips on top of the coal (the chips will ignite and give off a flavorful smoke).
Season the souvlaki with salt and pepper and lay it on the grill directly over the heat.
Cook 5-8 minutes (depending on the size of the pieces of meat), rotating the skewers to cook the souvlaki evenly on all sides, until the meat is medium rare and the outside is lightly charred.
Transfer it to a serving platter, and serve, or remove the meat and vegetables from the skewers onto individual dinner plates, allowing one to two skewers per person.