Mediterranean Beef Kabobs

Name: Mediterranean Beef Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: ½ cup Extra Virgin Olive Oil; 3 Tbsp Balsamic Vinegar of Modena; 2 Tbsp Italian Herb Spice Blend; 1 tsp Black Pepper – Medium Ground; 1 tsp kosher salt; 2 lbs beef sirloin, cut into 1-inch cubes; 2 ea bell peppers (any color), cut into 1-inch pieces; 10 wooden skewers, 9 to 10-inch length; 1 cup sour cream or plain Greek yogurt; 2 Tbsp Tzatziki Seasoning; 1 Tbsp Feta Cheese Powder

Rated 5.0 stars by 1 users

Author:

The Spice & Tea Exchange

Servings

6 to 8 kabobs

Prep Time

20 minutes

Cook Time

10 minutes

These sirloin and bell pepper kabobs are delicious right off the grill or at room temperature; making them ideal to pack up and take to your next tailgate or watch party. Enjoy with warm pita and zesty Tzatziki Feta Dip.

Ingredients

Marinade

Beef & Peppers

2 lbs beef sirloin, cut into 1-inch cubes
2 ea bell peppers (any color), cut into 1-inch pieces
10 wooden skewers, 9 to 10-inch length

Tzatziki Feta Dip

1 cup sour cream or plain Greek yogurt
2 Tbsp Tzatziki Seasoning
1 Tbsp Feta Cheese Powder

View Cart (0) Checkout

Directions

Prepare Marinade. In a gallon-size, resealable bag, combine marinade ingredients. Add beef and pepper pieces and seal zip-top; massage/turn bag until all pieces are coated. Refrigerate one hour to overnight. Soak wooden skewers in water for one hour prior to grilling. Assemble Kabobs. Preheat grill. Alternate skewering beef and bell pepper pieces until all the beef has been used. Leave 1½ to 2 inches empty at the end of each skewer for handling. Grill 4 to 5 minutes on each side (medium-rare); 5 to 7 minutes (medium); 8 to 10 minutes (medium-well). Rest 5 minutes before serving.
Combine all ingredients. Refrigerate one hour before serving. Refrigerate leftovers for up to one week. Yield: 8 ounces.

Back to blog