Best 9 Greek Beef Kabobs Recipes

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Savor the distinct flavors of the Mediterranean with our mouthwatering Greek beef kabobs! Embark on a culinary journey that transports you to the lively streets of Athens, where tantalizing aromas of grilled meats fill the air. Tender beef cubes, marinated in a symphony of herbs and spices, are skewered and grilled to perfection, creating a delightful smoky char that complements the rich flavors of the marinade. Served with a refreshing tzatziki sauce and a side of fluffy pita bread, these Greek beef kabobs are an irresistible treat that will satisfy your cravings for authentic Mediterranean cuisine.

Here are our top 9 tried and tested recipes!

GREEK BEEF KABOBS & HOMEMADE TZATZIKI



Greek Beef Kabobs & Homemade Tzatziki image

Provided by Cassy

Categories     Dinner

Number Of Ingredients 16

4 top sirloin steaks (about 2 pounds, defrosted and cut into 1-inch cubes)
1/3 cup olive oil (more for garnish)
1/3 cup fresh lemon juice (about 2 lemons)
1 tablespoon Primal Palate Super Gyro Blend
1/2 teaspoon fine sea salt (more for garnish)
1/4 teaspoon ground black pepper
1 tablespoon fresh chives (for garnish)
3/4 cup full-fat, grass-fed, Greek yogurt
3 tablespoons grated & drained fresh cucumber (water squeezed out)
1 clove garlic (finely grated)
Pinch fine sea salt
1/2 cup thick cream from a can of full-fat coconut milk
1/4 cup fresh lemon juice (more if needed to thin)
3 tablespoons grated & drained fresh cucumber (squeeze the water out)
1 clove garlic (finely grated)
pinch fine sea salt

Steps:

  • For the kabobs, place all the ingredients, minus the chives, in a large bowl. Stir to combine and let marinate for 30 minutes to 1 hour. Heat a grill to 300 F, spear the pieces on metal skewers, and grill for 5 minutes on each side. Let rest 5 minutes before serving. Note: you can follow this same method via a grill pan on the stove, just be sure to grease the pan first.
  • For the traditional and Paleo-friendly tzatziki: whisk the ingredients together and set aside until ready to serve. Note: for the coconut milk-based tzatziki, you may need to whisk vigorously until all lumps are out. Add more lemon juice or even water until you get the consistency you like.
  • Serve the kabobs with an additional drizzle of olive oil, sea salt, and fresh chives next to the tzatziki.
  • Enjoy!

GREEK GROUND BEEF KEBABS



Greek Ground Beef Kebabs image

Here's another delicious Meal in 60 Minutes idea. This one is restaurant worthy and perfect for a weeknight meal or to serve at a dinner party. These ground beef shish kebabs are juicy and full of flavor. Serve them with grilled veggies, pickled onions, and creamy Tzatziki. Easy, flavorful, and delicious!

Provided by Dimitra Khan

Categories     Main Course

Number Of Ingredients 13

For the Kebabs:
2 pounds ground beef or lamb
1 large onion
2 garlic cloves
1 bunch of parsley, stems removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper, or to taste
pinch of crushed red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
3-4 Roma tomatoes or any larger tomatoes
2 bell peppers

Steps:

  • Place the garlic cloves in a food processor and pulse until finely chopped. Cut the onion into quarters or smaller and add to the food processor. Pulse until finely chopped but not pureed. Place the ground meat in a large mixing bowl and add the onion and garlic mixture to it. Add the parsley leaves to the food processor and pulse until finely chopped. Add the parsley to the meat. Add all of the remaining ingredients to the mat and knead it to incorporate. The kebabs can be made straight away or the meat can be covered with plastic wrap and refrigerated for a few hours or overnight so that the flavors can marry. Divide the meat into 12 portions and roll each portion into a kebab. The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet. Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it. Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side. Transfer the cooked kebabs onto a serving platter. Prepare the vegetables. Cut the tomatoes into quarters. Alternatively, leave them whole if cooking them on a barbeque grill. Slice the bell peppers into cubes or big chunks and discard the seeds. Add the veggies to the cast-iron skillet. Cook them over medium-high heat for about 3 minutes on each side or until they begin to soften. Serve the kebabs and grilled veggies with Mediterranean Rice Pilaf, quick pickled red onions, and toasted pita/naan bread.

MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE



Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe image

Juicy, caramelised and smoky Greek beef souvlaki skewers recipe! Take your Beef kabobs to the next level with this simple flavourful marinade.

Provided by Eli K. Giannopoulos

Categories     Main

Time 25m

Number Of Ingredients 18

1 kg top sirloin beef cut in chunks (35 oz.)
2 tsps mustard
1-2 tsps honey
juice of 1 lemon
zest of 1 lemon
1/2 tsp hot paprika
6 tbsps olive oil
salt to taste
freshly ground black and pink peppercorns (to taste)
1 tsp dried oregano
2 tsps fresh thyme
1 clove of garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
1 tbsp olive oil
salt and pepper
9-10 wooden skewers

Steps:

  • To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
  • Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
  • When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
  • For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
  • comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
  • and drizzle with olive oil.
  • over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
  • Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

Nutrition Facts : ServingSize 1 skewer, Calories 260kcal, Sugar 2.9g, Sodium 614mg, Fat 15g, SaturatedFat 3.1g, TransFat 0g, Carbohydrate 6g, Fiber 1.1g, Protein 25.4g, Cholesterol 65.7mg

GREEK BEEF KABOBS



Greek Beef Kabobs image

Great for the barbeque...and gluten-free too. Cooking time does not include marinating time of 1-2 hours

Provided by Jubes

Categories     Meat

Time 25m

Yield 8 kebabs, 4 serving(s)

Number Of Ingredients 13

500 g beef rump, trimmed and cut into 2 . 5 cm (1 inch cubes)
8 teaspoons olive oil (2 tablespoons)
1/4 cup red wine
1 tablespoon lemon juice (4 teaspoons)
1 lemon, zest of one lemon
1 small onion, finely chopped
2 garlic cloves, crushed
1 tablespoon dried oregano (4 teaspoons)
2 bay leaves
1 red onion, cut into six wedges and separated
1 red capsicum, cut into 2 . 5cm (bell pepper)
1 green capsicum, cut into 2 . 5 cm pieces
16 button mushrooms, halved if large

Steps:

  • soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers.
  • Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
  • Marinate the meat for 1 to 2 hours.
  • Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
  • Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
  • xrizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.

GREEK BEEF KABOBS WITH WHIPPED FETA TZATZIKI DIP



Greek Beef Kabobs with Whipped Feta Tzatziki Dip image

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!

Provided by Jen

Categories     Main Course

Time 57m

Number Of Ingredients 22

2 lbs. top sirloin (cut into 1 1/2" cubes )
2 red bell peppers (sliced into 1 1/2" chunks)
1 pint cherry/grape tomatoes
2 small or 1 large zucchini (cut into 1/4" slices)
1 large red onion (cut into 1 1/2" chunks)
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon dried oregano
2 tsps EACH paprika, garlic powder
1 tsp EACH onion powder, ground cumin, ground coriander, sugar, salt
1/4 tsp EACH cayenne pepper, pepper
1/2 large cucumber, peeled
1/2 teaspoon salt
4 oz. oz. cream cheese (cubed and softened (I use 1/3 less fat))
2 oz. feta at room temperature ((about 1/3 cup loosely packed feta))
8 oz. plain Greek yogurt ((1 cup))
3 cloves garlic, peeled
1/3 cup loosely packed fresh dill
2 tablespoons lemon juice
1 tablespoon red wine vinegar
Salt and pepper to taste

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

GREEK SOUZOUKAKLIA



Greek Souzoukaklia image

An extraordinary barbecue recipe to surprise friends and family. Serve with lemon slices and rice.

Provided by Marlies Monika

Categories     World Cuisine Recipes     European     Greek

Time 45m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef
1 onion, chopped
⅜ cup raisins, chopped
1 ½ teaspoons chopped flat leaf parsley
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander
1 pinch ground nutmeg
½ teaspoon white sugar
salt and pepper to taste
skewers
1 tablespoon vegetable oil

Steps:

  • Preheat grill for high heat.
  • In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
  • Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

Nutrition Facts : Calories 289 calories, Carbohydrate 10.8 g, Cholesterol 70.5 mg, Fat 18.7 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 6.8 g, Sodium 260.8 mg, Sugar 7.4 g

GREEK-STYLE PORK KABOBS



Greek-Style Pork Kabobs image

Plan ahead the pork needs to marinade for a minimum of 8-24 hours, if you are using wooden skewers soak them in water for at least 30 minutes before threading the meat on and grilling. I like to thread on large cherry tomatoes also --- this great served with recipe #105726 :)

Provided by Kittencalrecipezazz

Categories     Pork

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup wine vinegar
3/4 cup olive oil (or use vegetable oil)
4 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon dried oregano
1 teaspoon dried thyme
2 tablespoons fresh minced garlic (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
1 teaspoon black pepper
2 lbs boneless pork (cut into about 1-1/2-inch squares)
seasoning salt
pepper

Steps:

  • In a bowl mix the first 9 ingredients until well blended.
  • Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
  • Remove the pork cubes from the bag and thread on skewers.
  • Season the pork cubes with seasoned salt and black pepper.
  • Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

Nutrition Facts : Calories 867, Fat 74.5, SaturatedFat 17.6, Cholesterol 152, Sodium 189.5, Carbohydrate 4.8, Fiber 0.7, Sugar 1.1, Protein 43.5

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories     World Cuisine Recipes     Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  • Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  • Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  • Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

MARINATED GREEK CHICKEN KABOBS



Marinated Greek Chicken Kabobs image

This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!

Provided by katplusgoll

Categories     World Cuisine Recipes     European     Greek

Time 3h45m

Yield 4

Number Of Ingredients 11

1 (8 ounce) container fat-free plain yogurt
⅓ cup crumbled feta cheese with basil and sun-dried tomatoes
½ teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Steps:

  • In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  • Preheat an outdoor grill for high heat.
  • Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  • Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 12.3 g, Cholesterol 84.5 mg, Fat 7.5 g, Fiber 1.8 g, Protein 31 g, SaturatedFat 4 g, Sodium 631.5 mg, Sugar 8.4 g

Tips:

  • Use a variety of vegetables for your kabobs to create a colorful and flavorful dish.
  • If you are using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
  • Marinate the beef for at least 30 minutes, or up to overnight, to tenderize it and add flavor.
  • Grill the kabobs over medium heat to prevent them from burning.
  • Baste the kabobs with the marinade or a sauce while grilling to keep them moist and flavorful.
  • Serve the kabobs with a variety of dipping sauces, such as tzatziki, hummus, or chimichurri.

Conclusion:

Greek beef kabobs are a delicious and easy-to-make dish that is perfect for any occasion. With a variety of vegetables and a flavorful marinade, these kabobs are sure to be a hit with everyone. So next time you are looking for a tasty and healthy meal, give Greek beef kabobs a try!

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