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Greek Steak Kabobs (Souvlaki) with Tzatziki


Ingredients

Scale

Kabobs

  • 11/2 lb sirloin, fat trimmed and cut into 12” cubes
  • 2 Tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp oregano
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 large red peppers, roughly chopped
  • 1 medium red onion, roughly chopped

Tzatziki

  • 1 cucumber, peeled & grated
  • 7 oz. full fat greek yogurt
  • 1/4 cup feta cheese
  • 1 Tbsp fresh dill
  • 1 tbsp lemon juice (~1/2 lemon)
  • 1/4 tsp. garlic powder
  • Pinch of salt
  • Pinch of pepper

Instructions

  1. Place all ingredients for steak kabobs in a large plastic bag (or in a glass dish) and place bag in refrigerator for 1 hour or overnight.
  2. Meanwhile, mix cucumber with a dash of salt in a medium bowl, wait 2 minutes, squeeze out excess water in a paper bowl or cheese cloth.
  3. Mix cucumber and the rest of the ingredients for Tzatziki with a blender or food processor, set aside.
  4. When ready, preheat a grill or griddle on medium-high heat.
  5. Make kabobs by alternating steak with red pepper and red onion.
  6. Cook on grill/griddle for 5-6 minutes per side & serve with Tzatziki.