Steak Kebabs

Steak kebabs are a great go-to dinner for a laid-back summer evening, especially enjoyed outside with a warm breeze. In this recipe, tender cubes of sirloin or New York strip steak are marinated in a bright and flavorful Greek-inspired mix of lemon, olive oil, oregano, and garlic. Then, they’re grilled to juicy, smoky perfection. To make it even better, these skewers are served with a vibrant tomato salad (a must if your garden is overflowing with goodies!) and a tangy cucumber yogurt sauce. Pair it all with some warm pita, and voilà—a feast to transport you to the Mediterranean for the night.

If you're looking for more tasty ways to enjoy grilled beef, try grilled steak wraps with peanut sauce, steak fajitas, or a juicy grilled T-bone to share.

What goes into a marinade for beef kebabs?

The marinade for this recipe is inspired by Greek souvlaki. It gets a touch of heat from paprika and garlic with brightness from lemon zest and juice. Olive oil brings all the flavors together and helps the marinade penetrate the meat.

How long do you marinate steak for kebabs?

You can marinate the cubed beef at room temperature for up to 30 minutes or keep it in the refrigerator for up to eight hours. If you refrigerate the meat, place it on the counter to come to room temperature for 30 minutes before grilling.

What is the best way to prepare cucumber for tzatziki sauce?

To make the creamy and refreshing tzatziki sauce for these kebabs, grate an English cucumber on the largest holes of a box grater. Cucumbers have a high water content, so you'll want to remove as much liquid as possible by squeezing the grated cucumber in a dish towel over the sink.

How to Make Beef Kebabs

INGREDIENTS

• Seasonings. The meat is flavored with a mixture of dried oregano, paprika, garlic, and fresh lemon zest and juice.
• Steak. Choose sirloin or New York strip for these kebabs, and be sure to cut them into equal 1-inch cubes for even cooking. If you want something richer, try ribeye.
  
• Cucumber. English cucumbers are seedless and have thin skins that won't taste bitter in the yogurt sauce.
• Yogurt. Whole-milk Greek yogurt is a rich, creamy base for the dipping sauce. If you prefer, low- or non-fat yogurt will also work.
• Olives. Kalamata olives are deeply salty and savory. If you prefer a milder olive, try castelvetrano or choose your favorite.
• Tomatoes. Look for juicy, ripe heirloom or beefsteak tomatoes for the salad. You can use any color you like!
• Onion. Red onion adds a nice bite and crunch to the salad, but sweet onion will also work.

STEP-BY-STEP INSTRUCTIONS

Start by preparing the marinade for the beef. Combine dried oregano, paprika, olive oil, lemon zest and juice, salt, pepper, and garlic. Add the beef and gently stir to coat it in the marinade, then let it marinate for at least half an hour on the counter. Or, if you're planning ahead, place it in the fridge to marinate for up to eight hours.

Next, make the cucumber-yogurt dip by grating the cucumber on the large holes of a box grater. Place the grated cucumber in a kitchen towel and wring it out to remove as much liquid as possible. Then combine the cucumber with yogurt, fresh dill, olive oil, lemon zest and juice, salt, pepper, and another grated garlic clove.

To make the tomato salad, toss together the olives, parsley, tomatoes, red onion, and a drizzle of olive oil and lemon juice in a bowl. Season the salad with salt and pepper.

Now you're ready to grill. Preheat a grill or grill pan to medium-high and thread the marinated meat onto skewers. Grill the steak until it's nicely charred and cooked through, turning the skewers regularly.

A full list of ingredients and directions can be found in the recipe below.