Greek Beef Kebabs with Cucumber Salad

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As the weather warms, cooking outside is must in our house. These kebabs are seasoned with a zesty marinade that goes great with a side of rice or quinoa and refreshing cucumber salad.

Yields4 Servings
Prep Time35 minsCook Time15 minsTotal Time50 mins
For the kebabs:
 1 lb beef top sirloincut into inch pieces
 2 tbsp balsamic vinegar
 2 tsp MCT oil
 2 tsp finely shredded lemon peel
 1 tsp dried oregano
 3 cloves garlicminced
 ¼ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 1 medium red bell pepperseeded, deveined and cut into 1 inch pieces
 1 medium green bell pepperseeded, deveined and cut into 1 inch pieces
 1 medium red onion cut into 1 inch pieces
 8 cherry tomatoes
 4 metal skewersyou can also use bamboo
For the salad:
 ½ cup plain fat-free Greek yogurt
 3 cloves garlicminced
 ½ tsp lemon peelshredded
 ½ tsp dried dill or 1 tsp fresh dill
 ¼ tsp Celtic sea salt
 cayenne pepper
 1 cucumber thinly sliced
 ½ cup red onionthinly sliced
For the kebabs
1

Grab a large bowl and add the vinegar and oil. Whisk together to incorporate. Add the lemon peel, oregano, garlic, salt and pepper and stir. Add the meat, bell peppers and onion. Toss to coat everything. Thread your skewers starting with one cherry tomato. From there, alternate between the meat, onion and peppers. Top each skewer with another cherry tomato. Continue until entire mixture is on skewers.

2

Fire up your grill and set to medium. Once hot, place the kebabs on the rack directly over the heat. Grill, uncovered, for 5-6 minutes and turn to other side. Cook for an additional 5-6 minutes or until kebabs are cooked through and have grill marks.

For the salad:
3

Grab a medium to large bowl and add the yogurt, garlic, lemon peel, dill, salt, and cayenne and stir to incorporate all ingredients. Add the cucumber and red onion and mix thoroughly to coat the veggies. Taste and season accordingly.

4

NOTES: When cooking your kebabs on the grill, make sure to give them some space in between each other. This helps the heat to circulate and cooks the food evenly. I prefer using metal skewers, but you can use bamboo ones too, just be sure to completely soak them for about 1 hour before you thread your meat and veggies on them and get them on the grill. This keeps the wood from catching fire.

Nutrition Facts

Serving Size 1 skewer

Servings 4

Ingredients

For the kebabs:
 1 lb beef top sirloincut into inch pieces
 2 tbsp balsamic vinegar
 2 tsp MCT oil
 2 tsp finely shredded lemon peel
 1 tsp dried oregano
 3 cloves garlicminced
 ¼ tsp Celtic sea salt
 ¼ tsp fresh cracked black pepper
 1 medium red bell pepperseeded, deveined and cut into 1 inch pieces
 1 medium green bell pepperseeded, deveined and cut into 1 inch pieces
 1 medium red onion cut into 1 inch pieces
 8 cherry tomatoes
 4 metal skewersyou can also use bamboo
For the salad:
 ½ cup plain fat-free Greek yogurt
 3 cloves garlicminced
 ½ tsp lemon peelshredded
 ½ tsp dried dill or 1 tsp fresh dill
 ¼ tsp Celtic sea salt
 cayenne pepper
 1 cucumber thinly sliced
 ½ cup red onionthinly sliced

Directions

For the kebabs
1

Grab a large bowl and add the vinegar and oil. Whisk together to incorporate. Add the lemon peel, oregano, garlic, salt and pepper and stir. Add the meat, bell peppers and onion. Toss to coat everything. Thread your skewers starting with one cherry tomato. From there, alternate between the meat, onion and peppers. Top each skewer with another cherry tomato. Continue until entire mixture is on skewers.

2

Fire up your grill and set to medium. Once hot, place the kebabs on the rack directly over the heat. Grill, uncovered, for 5-6 minutes and turn to other side. Cook for an additional 5-6 minutes or until kebabs are cooked through and have grill marks.

For the salad:
3

Grab a medium to large bowl and add the yogurt, garlic, lemon peel, dill, salt, and cayenne and stir to incorporate all ingredients. Add the cucumber and red onion and mix thoroughly to coat the veggies. Taste and season accordingly.

4

NOTES: When cooking your kebabs on the grill, make sure to give them some space in between each other. This helps the heat to circulate and cooks the food evenly. I prefer using metal skewers, but you can use bamboo ones too, just be sure to completely soak them for about 1 hour before you thread your meat and veggies on them and get them on the grill. This keeps the wood from catching fire.

Greek Beef Kebabs with Cucumber Salad
IngredientsDirections