Beef Kabobs With Whipped Feta (Printer-friendly)
Marinated beef skewers with charred peppers and onions, paired with creamy whipped feta tzatziki for a bright Mediterranean meal.
# What You Need:
→ Beef Kabobs
01 - 1 and 1/2 pounds beef sirloin or ribeye, cut into 1 and 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 1 tablespoon red wine vinegar
06 - 2 teaspoons dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1 red onion, cut into chunks
13 - 1 red bell pepper, cut into chunks
14 - 1 yellow bell pepper, cut into chunks
15 - 8 to 12 wooden or metal skewers
→ Whipped Feta Tzatziki Dip
16 - 4 ounces feta cheese, crumbled
17 - 1/2 cup Greek yogurt
18 - 2 tablespoons cream cheese, softened
19 - 1/2 cup cucumber, seeded and finely grated
20 - 1 clove garlic, finely minced
21 - 1 tablespoon fresh dill, chopped
22 - 1 tablespoon fresh lemon juice
23 - 1 tablespoon olive oil
24 - 1/4 teaspoon black pepper
# How to Make It:
01 - In a large mixing bowl, combine olive oil, lemon juice, minced garlic, red wine vinegar, oregano, thyme, cumin, smoked paprika, salt, and black pepper. Whisk thoroughly to blend the flavors.
02 - Add the beef cubes to the marinade and toss to evenly coat. Cover the bowl and refrigerate for a minimum of 1 hour, or up to 4 hours for enhanced flavor infusion.
03 - Preheat grill or oven to 400°F. Thread marinated beef, onion, and bell pepper pieces alternately onto skewers, ensuring an even distribution of ingredients.
04 - For grilling: Place kabobs on the grill and cook for 10 to 12 minutes, turning occasionally until beef reaches desired doneness and vegetables are slightly charred. For oven baking: Arrange skewers on a foil-lined baking sheet and bake for 12 to 15 minutes, rotating once for uniform cooking.
05 - In a food processor, blend feta, Greek yogurt, and cream cheese until smooth. Transfer mixture to a bowl and gently fold in grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, and black pepper. Chill the dip until ready to serve.
06 - Arrange the hot kabobs on a platter and accompany with a generous serving of whipped feta tzatziki dip for dipping.
# Expert Tips:
01 -
- The creamy whipped feta tzatziki will make you wonder why you ever bought dip from the store.
- Each tender, marinated beef cube soaks up enough flavor to make every bite an experience, not just a meal.
02 -
- Once, I forgot to squeeze the cucumber for the dip and ended up with a runny mess—so squeeze hard and don’t rush this step.
- Charring the veggies on the grill brings a sweet, smoky flavor you can’t get from baking alone.
03 -
- Let your beef come near room temperature before grilling—it cooks more evenly and stays juicy inside.
- Blend the feta dip until it’s utterly smooth for the most luxurious texture—it’s worth the extra minute.