📖 Instructions

1. First things first, let's prep that beef! Cut your beef chuck roast into roughly 1-inch cubes. Try to keep them uniform so they cook evenly on the grill. I like to trim off any super thick pieces of fat, but a little marbling is totally fine – it adds flavor and keeps the beef juicy! (Image query: Cubed beef chuck roast in a bowl)
2. Next, let's whisk together the marinade. In a medium bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried rosemary, salt, and black pepper. Give it a good whisk until everything's nicely combined and emulsified. Mmm, the smell alone is enough to get my tummy grumbling! (Image query: Close-up shot of the marinade ingredients being whisked together)
3. Alright, now pour that glorious marinade over your cubed beef. Give it a good toss to make sure every piece is coated. Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. If you're super organized, you can even let it marinate for a few hours or overnight for an even more intense flavor. (Image query: Beef cubes marinating in a bowl in the refrigerator)
4. While the beef is marinating, let's whip up that tzatziki sauce. This stuff is seriously addictive, so be warned! In a medium bowl, grate the cucumber using a box grater. Squeeze out as much excess liquid as possible – this is key to preventing a watery sauce. I usually wrap the grated cucumber in a clean kitchen towel and wring it out. (Image query: Grated cucumber being squeezed in a kitchen towel)
5. Add the squeezed cucumber to a clean bowl along with the Greek yogurt, minced garlic, lemon juice, fresh dill, olive oil, salt, and pepper. Stir it all together until well combined. Give it a taste and adjust the seasoning as needed – maybe a little more dill or a pinch of salt? Cover the bowl and chill it in the fridge until you're ready to serve. This gives the flavors time to meld together. (Image query: Tzatziki sauce in a bowl garnished with fresh dill)
6. Okay, it's grilling time! Preheat your grill to medium-high heat. If you're using wooden skewers, soak them in water for at least 20 minutes before threading the beef. This helps prevent them from burning on the grill. Thread the marinated beef onto the skewers, leaving a little space between each piece. (Image query: Beef skewers being threaded with marinated beef)
7. Place the skewers on the preheated grill and cook for about 8-12 minutes, turning them occasionally, until the beef is cooked to your liking. I like mine medium-rare, so I aim for an internal temperature of around 130-135°F. (Image query: Beef skewers grilling on a grill)
8. Once the skewers are cooked, remove them from the grill and let them rest for a few minutes before serving. This helps the juices redistribute, resulting in a more tender and flavorful skewer. Serve the skewers immediately with a generous dollop of that amazing tzatziki sauce. You can also serve them with pita bread, a Greek salad, or some grilled vegetables for a complete meal. (Image query: Plated Mediterranean beef skewers with tzatziki sauce and a side of Greek salad)