Greek Beef Kabobs Whipped Feta Tzatziki (Printable)
Tender Greek beef skewers with aromatic spices, served with cool creamy whipped feta tzatziki for dipping.
# What You'll Need:
→ Beef Kabobs
01 - 1 1/2 pounds beef sirloin or ribeye, cut into 1 1/2-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 - 1/2 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 - 1/2 cup Greek yogurt
18 - 2 tablespoons cream cheese, softened
19 - 1/2 cup cucumber, seeded and 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 - 1/4 teaspoon black pepper
# Directions:
01 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, red wine vinegar, dried oregano, thyme, ground cumin, smoked paprika, salt, and freshly ground black pepper.
02 - Add beef cubes to the marinade and toss to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor infusion.
03 - Preheat your grill or oven to 400°F. Thread marinated beef cubes, red onion chunks, red bell pepper, and yellow bell pepper onto skewers, alternating ingredients for even distribution.
04 - For grilling, cook kabobs over direct heat for 10 to 12 minutes, turning occasionally, until the beef is cooked to preferred doneness and vegetables show charred edges. For baking, arrange kabobs on a foil-lined baking sheet and bake for 12 to 15 minutes, turning halfway through.
05 - In a food processor, blend feta cheese, Greek yogurt, and cream cheese until creamy and smooth. Transfer mixture to a bowl and gently fold in grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, and black pepper. Chill until ready to serve.
06 - Plate beef kabobs and accompany with a generous portion of whipped feta tzatziki dip for dipping.
# Expert Tips:
01 -
- The marinade is basically a flavor bomb in disguise—no boring beef here.
- This creamy whipped feta tzatziki will make you want to scoop up every last bit.
02 -
- The first time I made these, I didn't soak my wooden skewers—halfway through, they caught fire and took the onions with them.
- Letting the beef marinate longer really does transform the texture and flavor—you&aposll thank yourself if you give it a full four hours.
03 -
- Never skip squeezing the grated cucumber—too much water and the tzatziki becomes soup.
- The boldest flavors come when you use freshly cracked pepper both in the marinade and on top at the end.