Greek Beef Kebabs with Cucumber Salad

Grilled kabobs on table
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.

Serves: 4


For the kebabs:
• 1 pound beef top sirloin, cut into 1 inch pieces.
• 2 Tbsp. balsamic vinegar.
• 2 tsp. MCT oil.
• 2 tsp. finely shredded lemon peel.
• 1 tsp. dried oregano.
• 3 cloves garlic, minced.
• ¼ tsp. Celtic sea salt.
• ¼ tsp. fresh cracked black pepper.
• 1 medium red bell pepper, seeded, deveined and cut into 1 inch pieces.
• 1 medium green pepper, seeded, deveined and cut into 1 inch pieces.
• 1 medium red onion cut into 1 inch pieces.
• 8 cherry tomatoes (optional).
*4 metal skewers (you can use bamboo too).

For the salad:
• ½ cup plain fat-free Greek yogurt.
• 3 cloves garlic, minced.
• ½ tsp. shredded lemon peel.
• ½ tsp. dried dill or 1 tsp. fresh dill.
• ¼ tsp. Celtic sea salt.
• Pinch of cayenne pepper.
• 1 large cucumber thinly sliced.
• ½ cup red onion, thinly 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
1 – 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.

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.

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