Beef Kebobs with Creamy Feta Sauce
Herb-marinated beef kebabs grilled with vibrant vegetables and served with a rich, tangy feta sauce.
Ingredients
For the Beef Kebobs:
8 oz beef sirloin or tenderloin, cut into bite-sized cubes
1 Tbsp melted butter
½ tsp dried oregano
½ tsp dried thyme
½ tsp garlic powder
¼ tsp smoked paprika
½ red onion, cut into chunks
½ yellow bell pepper, cut into chunks
½ zucchini, sliced into thick rounds
½ cup cherry tomatoes
Salt and pepper, to taste
For the Creamy Feta Sauce:
¼ cup feta cheese, crumbled
2 Tbsp Greek yogurt
1 Tbsp olive oil
½ Tbsp lemon juice
½ clove garlic, minced
1 Tbsp fresh dill, chopped
Salt and pepper, to taste
Macronutrients
Protein 58g
Fat 60g
Carbs 18g
Preparation
Marinate the beef: In a bowl, mix melted butter (1 Tbsp), oregano (½ tsp), thyme (½ tsp), garlic powder (½ tsp), smoked paprika (¼ tsp), salt, and pepper. Add cubed beef (8 oz), toss to coat, and let marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
Assemble the kebobs: Thread the marinated beef, red onion (½), bell pepper (½), zucchini (½), and cherry tomatoes (½ cup) onto skewers, alternating the ingredients.
Grill the kebobs: Preheat a grill or grill pan over medium-high heat. Grill the kebobs for 3-4 minutes turning frequently until beef reaches your desired doneness and the vegetables are charred and tender.
Make the creamy feta sauce: In a small bowl, mix crumbled feta (¼ cup), Greek yogurt (2 Tbsp), olive oil (1 Tbsp), lemon juice (½ Tbsp), minced garlic (½ clove), and fresh dill (1 Tbsp). Stir until smooth. Season with salt and pepper to taste.
Serve: Place the grilled kebobs on a plate and serve with the creamy feta sauce. Garnish with extra dill or a drizzle of olive oil if desired.
Not positive if that’s correct, my rower screen erased my progress half way through so had to guess 😅