Greek beef kabobs 10

Greek Beef Kabobs with Whipped Feta Tzatziki Dip

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!

  • PREP TIME 45 min
  • COOKING TIME 12 min
  • TOTAL TIME 57 min


  • 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

Cooking Instructions

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.

Serving Instructions

Thaw and bake at 350 for 15 to 20 minutes in oven