Beef Greek Kabobs with Whipped Feta Tzatziki Dip
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Unrated
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Prep Time
45 mins
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Cook Time
12 mins
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Total Time
57 mins
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Servings
12 -14 kabobs
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Course
Main Course
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Cuisine
Mediterranean
Beef Greek Kabobs with Whipped Feta Tzatziki Dip
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These easy Baked OR Grilled Greek Beef Kabobs (Greek Souvlaki) with tomatoes, zucchini, bell peppers and onions are crazy juicy, exploding with flavor and a complete meal in one, not to mention an impressive crowd pleaser! I've included instruction to make this Souvlaki both in the oven and on the grill because you are going to want to make these beef kabobs year round! Not only is the beef crazy juicy and exploding with flavor from the beef kakob marinade but each tender morsel get's dunked in refreshing, creamy, heavenly Whipped Feta Tzatziki Dip!
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Ingredients
Kabobs
- 2 lbs. top sirloin cut into 1 1/2” cubes
- 2 bell pepper sliced into 1 1/2” chunks, red
- 1 pint cherry tomatoes or grape tomatoes
- 2 zucchini cut into 1/4” slices, small or 1 large
- 1 red onion cut into 1 1/2” chunks, large
Marinade
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon oregano dried
- 2 tsps EACH paprika
- 2 tsps EACH garlic powder
- 1 tsp EACH onion powder
- 1 tsp EACH ground cumin
- 1 tsp EACH ground coriander
- 1 tsp EACH sugar
- 1 tsp EACH salt
- 1/4 tsp EACH cayenne pepper
- 1/4 tsp EACH black pepper
Whipped Feta Tzatziki Dip
- 1/2 cucumber large, peeled
- 1/2 teaspoon salt
- 4 oz. cream cheese cubed and softened (I use 1/3 less fat
- 2 oz. feta cheese about 1/3 cup loosely packed feta, at room temperature
- 8 oz. yogurt 1 cup, plain, Greek
- 3 cloves garlic peeled
- 1/3 cup dill fresh, loosely packed
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- salt to taste
- black pepper to taste
Instructions
Marinade
- Add vegetables to a freezer bag or large bowl. Set aside.
- Whisk all of the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you are going to use to marinate your beef). Remove 2 tablespoons Marinade and add to vegetables. Toss to coat. Refrigerate.
- Add beef to remaining Marinade and toss to coat. Marinate 4-6 hours in the refrigerator.
Whipped Feta Tzatziki
- Meanwhile, dice cucumber and add it to a fine mesh sieve. Sprinkle with 1/2 teaspoon salt and stir. Let sit at least 15 minutes then press down on cucumbers with the back of a spoon to release extra juices. Set aside.
- Add feta and cream cheese to food processor and pulse until cheeses are mixed. Continue to mix 3-4 minutes until cheeses are very smooth. Add remaining Whipped Feta Tzatziki ingredients, including cucumber, and pulse until smooth. Refrigerate. Stir in milk a little at a time if needed when ready to serve in order to thin to desired consistency.
Assemble
- NOTE: Soak wooden skewers for at least 30 minutes in water before grilling or broiling.
- When ready to cook, thread beef, and veggies onto skewers.
GRILLING INSTRUCTIONS
- Grease and preheat grill to medium high heat. Grill skewers until lightly charred all over, approximately 2-3 minutes per side. You can check a beef cube for doneness if desired. Let rest 5 minutes before serving.
- Serve with chilled Whipped Feta Tzatziki. Kabobs are also delicious with couscous/rice/quinoa and/or pita bread.
BAKING INSTRUCTIONS
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easy clean up. Lightly spray with nonstick cooking spray.
- Evenly space kabobs on baking sheet and bake 12-16 minutes, turning once OR until beef reaches desired doneness (cooking time will vary depending on steak size, so you can check a beef cube for doneness if desired). Let rest 5 minutes before serving.
- Serve with chilled Whipped Feta Tzatziki. Kabobs are also delicious with couscous/rice/quinoa and/or pita bread.
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