Author: Arun Kumar

Name: Beef Souvlakia with Fennel Salad & Garlic Yoghurt
Total time: 40 min
Yield: 4
Ingredients: 1 medium lemon (140g); 2 tablespoons extra virgin olive oil; ⅓ cup (80ml) dry white wine; 1 tablespoon finely chopped fresh rosemary; 1 bay leaf, torn; 2 cloves garlic, crushed; 1kg (2lb) piece beef sirloin or rump, cut into 4cm (1½in) pieces; 8 rosemary stalks; greek pitta bread, grilled, to serve; FENNEL SALAD; 2 medium fennel bulbs (600g); 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; ½ cup (80g) mixed pitted olives; GARLIC YOGHURT; 1 cup (280g) greek-style yoghurt; 2 cloves garlic, crushed

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