Description
Sizzling Greek Beef Kebabs bring Mediterranean flavors straight to your backyard grill with a tangy, herb-packed marinade that makes your taste buds dance. Tender beef chunks threaded on skewers deliver juicy, charred perfection that turns an ordinary dinner into a delicious adventure.
Ingredients
Scale
Protein:
- 1.5 pounds beef sirloin
Marinade Ingredients:
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 4 cloves garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon ground cumin
- Salt
- Pepper
Vegetable Ingredients:
- 1 red onion
- 1 bell pepper
- 1 zucchini
- Wooden or metal skewers
Instructions
- Whisk ¼ cup olive oil, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, 4 minced garlic cloves, 1 tablespoon each oregano and thyme, 1 teaspoon cumin, salt, and pepper in a large bowl to create your tangy marinade.
- Drop 1.5 pounds beef sirloin cubes into the marinade. Massage each piece until completely coated. Seal and refrigerate for 2-4 hours, allowing flavors to penetrate the meat.
- Thirty minutes before grilling, submerge wooden skewers in cold water to prevent burning.
- Heat outdoor grill to 400°F, ensuring grates are clean and lightly oiled.
- Cut 1 red onion into thick wedges, slice 1 bell pepper into 1-inch chunks, and slice 1 zucchini into half-moon pieces.
- Thread marinated beef cubes and vegetable pieces onto skewers, creating colorful alternating patterns.
- Place skewers on hot grill, cooking 4-6 minutes per side until beef reaches 145°F for medium-rare and vegetables develop light char marks.
- Transfer kebabs to a clean platter. Let rest 3-5 minutes before serving to help juices redistribute through the meat.
Notes
- Marinate beef for maximum flavor by letting it sit in the refrigerator overnight, which allows the herbs and spices to deeply penetrate the meat.
- Soak wooden skewers completely to prevent burning and ensure even cooking of your kebabs on the grill.
- For a gluten-free version, replace cumin with extra oregano and use tamari instead of traditional salt to keep the recipe adaptable for different dietary needs.
- Achieve perfect doneness by using a meat thermometer to check internal temperature, aiming for 135°F for medium-rare beef that stays tender and juicy.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10-12 minutes
- Category: Beef
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 332 kcal
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg