Baked or Grilled Greek Kabobs (Print Version)
Tender marinated Greek beef kabobs paired with creamy whipped feta tzatziki for a bright Mediterranean supper.
# What You'll Need:
→ Beef Kabobs
01 - 1.5 pounds beef sirloin or ribeye, cut into 1.5-inch cubes
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon red wine vinegar
06 - 2 teaspoons dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 0.5 teaspoon freshly ground black pepper
12 - 1 red onion, cut into chunks
13 - 1 red bell pepper, cut into chunks
14 - 1 yellow bell pepper, cut into chunks
15 - 8 to 12 wooden or metal skewers
→ Whipped Feta Tzatziki Dip
16 - 4 ounces feta cheese, crumbled
17 - 0.5 cup Greek yogurt
18 - 2 tablespoons cream cheese, softened
19 - 0.5 cup cucumber, seeded, finely grated
20 - 1 clove garlic, finely minced
21 - 1 tablespoon fresh dill, chopped
22 - 1 tablespoon fresh lemon juice
23 - 1 tablespoon olive oil
24 - 0.25 teaspoon black pepper
# How to Make It:
01 - In a large bowl, combine olive oil, lemon juice, minced garlic, red wine vinegar, oregano, thyme, cumin, smoked paprika, salt, and black pepper. Whisk until blended.
02 - Add beef cubes to marinade, ensuring each piece is coated. Cover and refrigerate for at least 1 hour, or up to 4 hours to intensify the flavor.
03 - Preheat grill or oven to medium-high heat (400°F). Alternately thread marinated beef, red onion, red bell pepper, and yellow bell pepper onto skewers.
04 - For grilling, place kabobs over direct heat and grill for 10 to 12 minutes, turning occasionally until beef reaches preferred doneness and vegetables are slightly charred. For oven baking, arrange kabobs on a foil-lined baking sheet and bake for 12 to 15 minutes, turning halfway, until beef is fully cooked.
05 - In a food processor, blend feta cheese, Greek yogurt, and cream cheese until smooth and creamy. Transfer to a bowl and gently fold in grated cucumber, garlic, dill, lemon juice, olive oil, and black pepper. Refrigerate until ready to serve.
06 - Arrange cooked kabobs on a platter and accompany with a generous side of whipped feta tzatziki dip.
# Expert Advice:
01 -
- The whipped feta tzatziki tastes like a secret you wish you'd known sooner—even veggie skeptics scoop extra dip.
- Each kabob bursts with Mediterranean sunshine, making dinners feel festive even on a Monday.
02 -
- Once, I forgot to soak my wooden skewers and watched them char to a crisp—don’t skip that step if grilling.
- Letting the beef come close to room temperature before cooking gives you more tender meat every time.
03 -
- Blending the feta dip until fluffy is the secret to a light, luscious texture.
- Don’t overcrowd your grill—giving kabobs space is key for that perfect sear.