Born in Istanbul, Turkey, Chef Raci Erdem has lived in the Pacific Northwest since 1992, and opened The White House Grill in 1996. He jokes, and says he’s a “self-taught chef wanna-be.” He chose this recipe because “it’s BBQ season, and the recipe is fun and easy.”
Marinate for Beef
» 1/4 cup Canola Oil
» 1 tsp Minced Garlic
» Juice of 1 Whole Lemon
» 2 tsp Greek Oregano
» 3 tsp Balsamic Vinaigrette
Mix together and then add beef. Refrigerate for 3 hours.
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Pasta
» Cook 1 lb of Linguini or Spaghetti (just follow instructions, and if you would like, you can cook in advance and chill for later)
» 3 tsp Dried Basil
» 3 tsp Minced Garlic
» 1/2 cup Crumbled Feta, Greek Yogurt (optional).
In a large sauté pan, heat oil, add garlic and basil and cook about 20 seconds. Mix in pasta while stirring often. Place pasta on your serving plate and sprinkle feta on top, place skewers over feta. Use Greek yogurt as a delicious side!
Place 4 to 5 pieces of marinated beef on each skewer, place on hot grill and cook to your desired temp. For medium rare, approximately 4 minutes each side.
As Featured In: Summer/Fall 2015 CDA Edition