There’s nothing better than a barbecue on a warm summer day. This past Sunday, Matt and I hosted a last-minute dinner gathering for my neighbors. These Greek beef kabobs were perfect for entertaining and tasted fantastic! They pair well with cucumber salad and fresh tabbouleh.
Greek Beef Kabobs
Yields 4 servings // Prep time 45 minutes // Grill time 10 minutes
- 2 Tbsp balsamic vinegar
- 2 tsp extra virgin olive oil
- 2 tsp lemon zest
- 1 tsp dried oregano, crushed
- 2 cloves garlic, minced
- ¼ tsp black pepper
- 1 pound boneless beef top sirloin steak
- 1 large red bell pepper, seeded and cut into 1 1/2 –in pieces
- 1 medium red onion, halved crosswise and cut into wedges
- Kabob skewers, soaked in water for 20 minutes
- 1 recipe cucumber salad
- 1 recipe Tabbouleh
- In a shallow dish, whisk together vinegar, oil, lemon, oregano, garlic, ¼ tsp salt and black pepper. Trim fat from meat. Cut meat into 1 ½-inch pieces. Add meat, bell pepper and onion to vinegar mixture; toss to coat. Alternately thread meat, pepper and onion onto skewers.
- For a charcoal or gas grill, place kabobs on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until meat reaches desired doneness, turning once halfway through grilling. Serve kabobs with cucumber salad and tabbouleh.